Meatball Soup
A warm and hearty meatball soup with tender meatballs, fresh vegetables, and ditalini pasta in a savory tomato broth, perfect for chilly days.
Ingredients
For the Meatballs
- 1 lb lean ground beef Use lean ground beef for a healthier option.
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 ea egg
- 1 clove garlic, minced
- 2 tbsp chopped parsley
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil For browning meatballs.
For the Soup
- 1 tbsp butter
- 1 tbsp olive oil For sautéing vegetables.
- 1 ea yellow onion, chopped
- 2 ea celery ribs, chopped
- 3 ea carrots, chopped
- 8 oz button mushrooms, sliced
- 3 cloves garlic, minced
- 28 oz whole peeled tomatoes Including their juice.
- 6 oz tomato paste
- 6 cups reduced-sodium beef broth
- 6 ea basil leaves
- 2 ea bay leaves Remove before serving.
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups uncooked ditalini pasta Cook separately.
- to taste Parmesan, optional
Instructions
Preparation
- In a mixing bowl, combine the lean ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, kosher salt, and black pepper. Mix well until the ingredients are fully integrated.
- Shape the mixture into small meatballs, about one inch in diameter.
Browning Meatballs
- In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches and brown them on all sides for about 5-7 minutes. Once browned, remove them from the skillet and set them aside.
Making the Soup
- In a large soup pot, heat the butter and olive oil over medium heat. Sauté the chopped onion, celery, carrots, and sliced mushrooms until they have softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the whole peeled tomatoes (with their juice), tomato paste, reduced-sodium beef broth, basil leaves, bay leaves, Italian seasoning, salt, and black pepper to the vegetable mixture. Bring to a simmer.
Simmering
- Once the soup is simmering, carefully return the browned meatballs to the pot. Allow everything to simmer together for 20-25 minutes, or until the meatballs are cooked through and tender.
Cooking the Pasta
- While the soup is simmering, cook the ditalini pasta according to package instructions in a separate pot. Drain and set aside.
Serving
- To serve, place a portion of the cooked ditalini pasta in each bowl. Ladle the meatball soup over the pasta and sprinkle with Parmesan cheese if desired.
Notes
This soup is great for family dinners or gatherings. Serve with crusty bread or a salad for a complete meal. Adjust herbs and vegetables based on preference.