Meatball Soup
This hearty, easy meatball soup combines Italian-style meatballs, chopped veggies and pasta, all simmered in a rich tomato broth. Add a side of your favorite salad, and you've got dinner!
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 pound lean ground beef, (chicken, or turkey)
- 1 egg, (lightly whisked)
- 1/2 cup freshly grated parmesan, (plus more for serving)
- 1/3 cup unseasoned bread crumbs
- 1 tablespoon dried oregano, (divided)
- 1 teaspoon sweet paprika, (divided)
- 1 cup chopped parsley leaves, (divided)
- 3 to 5 garlic cloves, (minced (divided))
- Extra virgin olive oil
- Kosher salt
- Black pepper
- 1 small onion, (chopped)
- 2 carrots, (chopped)
- 2 celery stalks, (chopped)
- 1 small green bell pepper, (chopped)
- 5 to 6 cups (40-48 ounces) beef, chicken or vegetable broth
- 1 (28-ounce) can peeled tomatoes with juices
- 3/4 cup small pasta like ditalini or small shells (uncooked)
- Red pepper flakes (for serving (optional))
Instructions
- 1
Make the meatball mixture. In a large mixing bowl, add the beef, egg, parmesan, bread crumbs, 2 teaspoons oregano, 1/2 teaspoon paprika, 1/2 cup parsley, and half of the garlic. Drizzle with a little olive oil and season with a good pinch of salt and pepper. Mix until everything is well incorporated.
- 2
Roll the meatballs. Form the mixture into meatballs–I like about 1 1/2 tablespoon each. Arrange on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
- 3
Soften the vegetables. In a large pot over medium-high, heat 2 tablespoons of extra virgin olive oil. Add the onion, carrot, celery, bell pepper, and remaining garlic. Cook, stirring occasionally, for 5 minutes.
- 4
Simmer. Add the broth, tomatoes, remaining 1 teaspoon of oregano, and 1/2 teaspoon paprika. Season to taste with salt and pepper, then cook over medium/medium-high heat until thickened, about 10 minutes.
- 5
Finish the meatballs. Add the meatballs and pasta. Cook until the pasta is tender and the meatballs are cooked through, about 10 minutes.
- 6
Finish and serve. Remove the soup from the heat and stir in the remaining 1/2 cup of parsley. Transfer to serving bowls and sprinkle with a bit more grated Parmesan cheese. If you like heat, finish with a sprinkle of crushed pepper flakes. Enjoy!