Description

This hearty Meatball Soup combines tender homemade beef meatballs with a flavorful vegetable and tomato broth, enriched by Parmesan cheese and fresh herbs. Perfect for a comforting family meal, the soup features a medley of sautéed onions, carrots, celery, and garlic, simmered with chicken broth, diced tomatoes, and ditalini pasta. The balance of protein, vegetables, and pasta makes it a filling yet wholesome dish ideal for any occasion.

Ingredients

Meatballs

1 lb 90 to 93% lean ground beef
1/2 cup (1.2 oz) panko bread crumbs
1/2 cup (1 oz) finely shredded Parmesan cheese, plus more for serving
6 Tbsp chopped fresh parsley, divided
1 large egg
2 tsp Italian seasoning, divided
1/2 tsp salt
1/2 tsp black pepper, plus more for soup

Soup

2 Tbsp olive oil, divided
1 1/2 cups chopped yellow onion
1 cup diced carrots (about 2 medium carrots)
3/4 cup thinly sliced celery (about 2 medium ribs)
1 1/2 Tbsp minced garlic (4 cloves)
3 (14.5 oz) cans low-sodium chicken broth (5 1/4 cups), plus more to thin if desired
1 (14.5 oz) can crushed tomatoes
1 (14.5 oz) can petite diced tomatoes
1 cup (4.5 oz) dry ditalini pasta
3 Tbsp chopped fresh basil

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Instructions

Prepare the meatballs: In a mixing bowl, combine ground beef, panko bread crumbs, Parmesan cheese, egg, 2 tablespoons chopped parsley, 1 teaspoon Italian seasoning, salt, and black pepper. Gently toss to mix and break up the beef evenly, being careful not to overwork the mixture to keep the meatballs tender.
Shape the meatballs: Using about 1 tablespoon of the mixture at a time (a #60 cookie scoop works well), form round meatballs and arrange them on a baking tray or cutting board.
Sauté vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and sliced celery, and sauté for 8 to 9 minutes until they are almost tender. Add minced garlic and sauté for an additional 1 minute.
Brown the meatballs: While vegetables cook, heat remaining 1 tablespoon olive oil in a 12-inch non-stick skillet over medium-high heat. Add meatballs once hot and cook about 2 minutes per side until golden brown on top and bottom. Transfer browned meatballs to a plate. If the skillet has browned bits left, deglaze it with 1/2 cup chicken broth and add that liquid to the pot with the vegetables to enhance flavor.
Combine soup base: To the sautéed vegetables in the pot, add the remaining chicken broth, crushed tomatoes, petite diced tomatoes, 1 teaspoon Italian seasoning, and season with salt and pepper to taste. Bring the mixture to a simmer over medium-high heat.
Simmer soup: Add the browned meatballs and ditalini pasta to the pot. Reduce heat to medium-low and simmer for 13 to 15 minutes, stirring occasionally, until the pasta is tender.
Finish and serve: Remove the pot from heat. Stir in the remaining 4 tablespoons chopped parsley and fresh basil. If the soup thickens too much, thin it with additional chicken broth as desired. Serve individual portions topped with extra shredded Parmesan cheese.

Notes

You can substitute ground turkey for beef for a lighter version.
Adjust salt and pepper according to your taste preference and sodium in your broth.
If you don’t have ditalini pasta, small pasta shapes like elbow macaroni or small shells work well.
The soup thickens as it cools, so feel free to add a bit more broth when reheating.
To make this soup gluten-free, substitute panko bread crumbs and ditalini pasta with gluten-free alternatives.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American