Italian Meatball Soup

Why You’ll Love This Recipe

• A wholesome, one-pot meal with protein, veggies, and pasta.

• Customizable—use beef, chicken, or turkey for the meatballs.

• Perfect for meal prep and freezer-friendly.

• Rich, savory tomato broth packed with flavor.

• Kid-friendly and cozy, ideal for weeknight dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lean ground beef, chicken, or turkey

• Egg

• Freshly grated Parmesan cheese

• Bread crumbs

• Dried oregano

• Sweet paprika

• Fresh parsley

• Garlic cloves, minced

• Extra virgin olive oil

• Kosher salt

• Black pepper

• Onion, chopped

• Carrots, chopped

• Celery stalks, chopped

• Green bell pepper, chopped

• Beef, chicken, or vegetable broth

• Peeled tomatoes with juices

• Small pasta such as ditalini or shells

• Red pepper flakes (optional, for serving)

Directions

1. In a large bowl, combine ground meat, egg, Parmesan, bread crumbs, oregano, paprika, parsley, half the garlic, olive oil, salt, and pepper. Mix well.

2. Roll into meatballs (about 1 ½ tablespoons each) and place on a lightly oiled sheet pan. Broil for 5–8 minutes until browned.

3. In a large pot, heat olive oil over medium-high. Add onion, carrots, celery, bell pepper, and remaining garlic. Cook for 5 minutes.

4. Stir in broth, tomatoes, oregano, paprika, salt, and pepper. Simmer for about 10 minutes until the broth is flavorful.

5. Add the meatballs and pasta. Cook for 10 minutes, or until pasta is tender and meatballs are fully cooked.

6. Remove from heat and stir in parsley.

7. Serve hot, topped with extra Parmesan and red pepper flakes if desired.

Servings and timing

• Servings: 6

• Prep time: 20 minutes

• Cook time: 35 minutes

• Total time: 55 minutes

Variations

• Make it spicier by adding crushed red pepper or Italian sausage to the meatball mixture.

• Use orzo or elbow macaroni instead of ditalini for a different pasta texture.

• Try ground lamb for a Mediterranean twist.

• Add spinach, kale, or zucchini for extra vegetables.

• For a creamier version, stir in a splash of cream at the end.

Storage/Reheating

• Refrigerate leftovers for up to 3 days in an airtight container. Reheat gently on the stovetop, adding extra broth if needed.

• Freeze without pasta for up to 3 months. Cook pasta separately and add it when reheating.

• If freezing with meatballs, thaw in the fridge overnight before reheating.

FAQs

1. Can I bake the meatballs instead of broiling?

Yes, bake at 400°F (200°C) for about 12–15 minutes until browned.

2. Can I make this soup gluten-free?

Use gluten-free breadcrumbs for the meatballs and substitute gluten-free pasta.

3. Do I have to add pasta?

No, you can leave it out for a lower-carb version or replace it with rice or quinoa.

4. What type of broth is best?

Beef broth gives the richest flavor, but chicken or vegetable broth works well too.

5. Can I make the meatballs ahead of time?

Yes, prepare and refrigerate them for up to 24 hours before cooking.

6. How do I keep the meatballs tender?

Don’t overwork the mixture and include enough breadcrumbs and Parmesan to keep them soft.

7. Can I use canned diced tomatoes instead of whole peeled?

Yes, diced tomatoes work perfectly as a substitute.

8. What can I serve with meatball soup?

A simple green salad, garlic bread, or roasted vegetables pair wonderfully.

9. How do I thicken the broth?

Simmer longer to reduce or add a tablespoon of tomato paste.

10. Can I make this in a slow cooker?

Yes, sauté vegetables first, then transfer everything (except pasta) to the slow cooker. Add pasta during the last 20 minutes of cooking.

Conclusion

Meatball soup is a hearty, comforting dish that’s packed with flavor and easy to prepare. With tender meatballs, savory broth, fresh vegetables, and pasta, it’s a satisfying meal the whole family will love. Plus, it stores and freezes beautifully, making it perfect for meal prep or busy weeknights.

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