Hearty Italian Meatball Soup

5 from 1 vote

Warm up with a bowl of comfort by making this hearty Italian meatball soup! Packed with tender beef meatballs, fresh veggies, and al dente pasta, every spoonful is a blend of rich, savory goodness.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: Italian, Mediterranean

Servings:

Author: Shadi HasanzadeNemati

Ingredients

Meatballs

1 pound ground beef
1 onion grated and squeezed
1 egg
⅓ cup breadcrumbs
1 teaspoon salt
½ teaspoon paprika
½ teaspoon oregano

Soup

2 tablespoons olive oil
1 onion chopped
2 cloves garlic grated
1 carrot diced
1 bell pepper diced
1 teaspoon salt
1 teaspoon oregano
½ teaspoon black pepper
15 ounces crushed tomatoes
4 cups water
1 cup small pasta like macaroni
1 cup parsley chopped
½ cup parmesan grated

US Customary - Metric

Instructions

In a large bowl, combine the ground beef, grated onion, egg, breadcrumbs, salt, paprika, and oregano. Mix thoroughly using your hands until the ingredients are evenly distributed.
Pinch off a small amount of the mixture (about 1 to 1½ tablespoons) and roll it between your palms to form a smooth ball. Repeat until you finish the mixture.
Place the shaped meatballs on a tray and let them rest for 5 minutes while you heat the pan or prepare the soup base.
Lightly sear the meatballs in the pot over medium-high heat to create a golden crust and lock in their juices.
In the same pot, add a bit more olive oil and sauté onions until translucent. Then, add garlic and vegetables to release their flavors.
Add salt, pepper, oregano, and paprika early to infuse the soup with bold, consistent flavors.
Add crushed tomatoes and water. Bring the soup to a gentle simmer and cook for 15 minutes.
Add pasta to the broth and the seared meatballs to the pot and cook until the pasta is completely cooked.
Stir in chopped parsley at the end for brightness and grate fresh parmesan directly into the soup.
Ladle the soup into bowls and serve immediately for the best flavor and texture. Top each bowl with parsley and parmesan.

Video

Notes

- Don’t Skip the Sear: Searing the meatballs in the pot enhances the taste of both the meatballs and the soup by creating caramelized bits at the bottom.

- Uniform Meatballs: Use a small cookie scoop to equally portion the meatballs. This guarantees that they cook at the same rate.

- Double the Batch: Make extra meatballs and freeze them for a quick and easy soup base next time.

- Adjust the Consistency: If you prefer a thicker soup, simmer uncovered for an additional few minutes. To make a thinner soup, add more water or broth as needed.

- Perfect Pasta: If you plan to have leftovers, cook the pasta separately in boiling, salted water. When reheating, mix it in fresh with each serving; this way it doesn’t turn mushy in the soup.

Nutrition