Description
This hearty and comforting Meatball Soup is filled with tender meatballs, vibrant vegetables, and pasta in a flavorful broth. Perfect for chilly days, it’s a family favorite that’s easy to prepare and sure to warm you up!
Ingredients
Scale
For the 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)
For the 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 pasta (mini farfalle, ditalini, acini de pepe, or orzo)
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Meatballs:
- In a mixing bowl, combine ground beef, minced onions, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix well and form small meatballs (about 1 inch in diameter).
- Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add meatballs in batches, cooking until browned on all sides (about 5-7 minutes). They don’t need to be fully cooked, as they’ll finish in the soup. Transfer to a plate and set aside.
- Make the Soup:
- In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté for 5-7 minutes until vegetables start to soften.
- Add green beans, dried parsley, oregano, basil, garlic powder, and onion powder. Stir well and cook for another 2 minutes.
- Pour in beef broth, tomato sauce, and fire-roasted tomatoes. Bring to a gentle boil, then reduce heat to a simmer.
- Add Meatballs and Pasta:
- Gently add browned meatballs back into the soup. Cover and simmer for 15 minutes, allowing flavors to meld and meatballs to cook through.
- Stir in pasta of your choice and continue to simmer for 8-10 minutes, or until pasta is tender. (Check quicker-cooking pasta around 7 minutes to avoid overcooking.)
- Season and Serve:
- Taste and adjust seasoning with salt and pepper as needed. Ladle soup into bowls, garnish with freshly chopped parsley, and enjoy hot!
Notes
Ensure meatballs are not overcrowded in the pan while browning to achieve an even crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg