Description
This hearty Italian Meatball Soup Recipe combines homemade beef meatballs with a medley of vegetables and pasta in a flavorful beef broth seasoned with classic Italian herbs and spices. Perfect for a comforting meal, this soup brings together savory meatballs, tender green beans, carrots, celery, and miniature pasta shapes like farfalle or orzo for a satisfying bowl full of rich flavors.
Ingredients
Meatballs
- 1 ½ lbs ground beef
- ¼ cup finely minced yellow onions
- 2 cloves garlic, minced
- ⅓ cup Italian or plain breadcrumbs
- 1 large egg
- 2 teaspoons Worcestershire Sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons olive oil (for browning meatballs)
Meatball Soup
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 ½ cups green beans, trimmed and cut into 1-inch segments
- 1 ½ teaspoons dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 cups low sodium beef broth
- 1 can (8 ounces) tomato sauce
- 1 can (14.5 ounces) fire-roasted tomatoes
- ¾ cup Mini Farfalle pasta, ditalini, acini de pepe, or orzo
- Fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Prepare the Meatballs: In a large bowl, gently mix ground beef, finely minced yellow onions, minced garlic, breadcrumbs, egg, Worcestershire Sauce, kosher salt, and freshly ground black pepper until just combined. Using a 1 ½ tablespoon scoop, portion the mixture into evenly sized meatballs and place them on a baking sheet lined with parchment paper.
- Brown the Meatballs: Heat 2 tablespoons of olive oil in a skillet over medium to medium-high heat. Add the meatballs in batches without crowding the pan, browning them evenly on all sides. Add more olive oil if needed. Once browned, transfer the meatballs to a plate and cover to keep warm.
- Sauté the Vegetables: In a large, heavy stockpot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion, carrots, celery, and green beans. Cook for 7-8 minutes, stirring occasionally, until the vegetables are slightly softened and fragrant.
- Add Seasonings: Stir in dried parsley, oregano, basil, garlic powder, and onion powder. Cook the mixture for another 2 minutes, stirring constantly to allow the spices to bloom and evenly coat the vegetables.
- Add Liquids and Simmer: Pour in the beef broth, tomato sauce, and fire-roasted tomatoes. Increase heat to medium-high and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook for 7-10 minutes to meld the flavors.
- Cook Pasta and Meatballs in Soup: Stir in the mini pasta and browned meatballs. Simmer the soup for an additional 10 minutes or until the pasta is tender and the meatballs are cooked through.
- Serve: Taste and season the soup with salt and pepper as needed. Garnish with freshly chopped parsley and serve promptly to prevent the pasta from overcooking and becoming mushy.
Notes
- Use fresh herbs if available for a brighter flavor instead of dried ones.
- If preferred, substitute ground beef with ground turkey or chicken for a leaner option.
- To save time, meatballs can be baked in the oven at 400°F (205°C) for 15-20 minutes instead of pan browning.
- Adjust pasta quantity or type based on your preference; mini pasta shapes that cook quickly work best.
- Leftovers keep well refrigerated for up to 3 days; reheat gently to prevent pasta from overcooking.
- For a thicker broth, reduce the beef broth slightly or add a tablespoon of tomato paste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
