Description
This Italian meatball soup is tender beef meatballs, vegetables and pasta, all simmered in a rich tomato broth. An easy dinner option that’s perfect for a busy weeknight!
Ingredients
Scale
- cooking spray
- 1 pound ground beef (90% lean)
- 1 teaspoon minced garlic
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried parsley
- 1 egg
- 1/3 cup parmesan cheese (finely grated)
- 1/3 cup Italian breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 1/2 cup onion (finely diced)
- 2 stalks celery (sliced)
- 2 carrots (peeled and diced)
- 15 ounce can crushed tomatoes
- 16 ounce can tomato sauce
- 6 cups beef broth
- 1 teaspoon dried Italian seasoning
- salt and pepper to taste
- 3/4 cup dry short pasta (such as ditalini)
- 2 tablespoons fresh parsley (chopped)
- parmesan cheese for serving (optional)
Instructions
- Step: Preheat the broiler to medium or high heat.
- Step: Coat a sheet pan with cooking spray.
- Step: Place all of the meatball ingredients in a large bowl.
- Step: Stir with a large spoon or use your hands to combine all the ingredients. You can add a few teaspoons of water if needed to make the process easier.
- Step: Shape the meat mixture into small balls (1/2 inch to 3/4 inch in size).
- Step: Place on the prepared baking sheet.
- Step: Coat the tops of the meatballs with cooking spray.
- Step: Broil for 8-10 minutes until meatballs are lightly browned.
- Step: While the meatballs are cooking, heat the olive oil in a large pot over medium heat.
- Step: Add the onion, celery and carrots.
- Step: Cook the vegetables for 4-5 minutes.
- Step: Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.
- Step: Bring to a simmer.
- Step: Add the meatballs and pasta to the soup.
- Step: Simmer for 10 minutes, or until pasta and vegetables are tender.
- Step: Top with parsley.
- Step: Serve with parmesan cheese if desired.
Notes
I use 90% lean ground beef. It has plenty of flavor but is not overly greasy. You can use any short pasta you like for this soup. I use ditalini, but other great choices are macaroni, rotini or orzo pasta.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Broiling and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 279 kcal
- Sugar: 8 g
- Sodium: 640 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 80 mg