Italian Meatball Soup
Italian Meatball Soup is a hearty and flavorful dish that brings together tender meatballs, savory broth, and wholesome vegetables for a comforting meal. This classic recipe combines the rich flavors of Italian cuisine with the warmth of a homemade soup, making it perfect for cozy evenings or family gatherings. With its delicious combination of ingredients and simple preparation, Italian Meatball Soup is sure to become a favorite in your recipe collection.
Reason to Try Italian Meatball Soup
Italian Meatball Soup offers a satisfying and nourishing meal that’s both delicious and easy to make. The tender meatballs, aromatic broth, and hearty vegetables come together to create a dish that’s comforting, flavorful, and perfect for any occasion. Whether you’re craving a comforting soup on a cold day or looking for a hearty meal to feed a crowd, Italian Meatball Soup is sure to satisfy your cravings.
List of Ingredients
For the Meatballs:
- Ground beef
- Mild Italian sausage
- Garlic, minced
- Large egg, beaten
- Freshly grated Parmesan
- Italian breadcrumbs
- Italian seasoning
- Kosher salt
- Freshly ground black pepper
For the Soup:
- Olive oil
- Onion, diced
- Carrots, diced
- Celery, diced
- Garlic, minced
- Beef broth
- Tomato sauce
- Crushed tomatoes
- Italian seasoning
- Dry short-cut pasta
- Fresh parsley, chopped
- Freshly grated Parmesan, for serving (optional)
How to Make Italian Meatball Soup
- Lightly grease a baking sheet with butter or spray oil. Preheat broiler on high.
- In a large bowl, mix together all meatball ingredients until thoroughly combined. Use a teaspoon or cookie scoop to portion 2 tablespoons of meatball mixture and roll between hands to form meatballs. Place meatballs on the prepared baking sheet and repeat until all mixture has been used.
- Place baking sheet under broiler and broil meatballs for 6 to 7 minutes or until browned, but not completely cooked through.
- In a heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Once hot, add onions, carrots, celery, and garlic. Cook vegetables for 4 to 5 minutes, stirring frequently, until softened.
- Pour in beef broth, tomato sauce, crushed tomatoes, and Italian seasoning. Stir well and simmer for 5 to 6 minutes.
- Add dry pasta and broiled meatballs to soup. Cook until pasta is tender and meatballs are cooked through. Stir in fresh parsley.
- Portion soup into serving bowls, garnish with grated Parmesan if desired, and serve hot.
Serving Suggestions
Italian Meatball Soup pairs well with crusty bread or a simple salad for a complete and satisfying meal. Serve it as a starter or main course alongside your favorite Italian dishes for a delightful dining experience.
Storage Info
Leftover Italian Meatball Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through before serving.
Techniques or Tips
- For extra flavor, consider adding a Parmesan rind to the soup while simmering.
- To save time, you can use store-bought frozen meatballs instead of making them from scratch.
- Adjust the seasoning according to your taste preferences, adding more salt, pepper, or Italian seasoning as needed.
Variation
- For a lighter version, you can use ground turkey or chicken instead of beef and Italian sausage.
- Experiment with different pasta shapes or add additional vegetables such as spinach or zucchini for added nutrition.
FAQs about Italian Meatball Soup
Q: Can I freeze Italian Meatball Soup?
A: Yes, Italian Meatball Soup freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Q: Can I use store-bought meatballs instead of homemade?
A: Yes, you can use store-bought frozen meatballs to save time. Simply add them to the soup during the last few minutes of cooking to heat through.
Q: Can I make Italian Meatball Soup in advance?
A: Yes, you can make Italian Meatball Soup in advance and reheat it when ready to serve. The flavors often develop even more when allowed to sit overnight in the refrigerator.
Italian Meatball Soup
Equipment
- Baking Sheet
- Large Bowl
- Heavy-Bottomed Pot or Dutch Oven
Ingredients
For the Meatballs
- 1/2 pound ground beef
- 1/2 pound mild Italian sausage
- 2 cloves garlic minced
- 1 large egg beaten
- 1/4 cup freshly grated parmesan
- 1/4 cup Italian breadcrumbs
- 1 tsp Italian seasoning
- kosher salt to taste
- freshly ground black pepper to taste
For the Soup
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 6 cups beef broth
- 1 15-ounce can tomato sauce
- 1 15-ounce can crushed tomatoes undrained
- 1 tsp Italian seasoning
- 1 cup dry short-cut pasta see Notes
- 1/4 cup fresh parsley chopped
- freshly grated parmesan for serving, optional
Instructions
- Preheat the broiler on high and lightly grease a baking sheet with butter or spray oil.
- Mix the meatball ingredients in a large bowl until well combined. Form the mixture into meatballs using about 2 tablespoons per meatball, and arrange them on the prepared baking sheet.
- Broil the meatballs for 6 to 7 minutes until browned but not fully cooked. They will continue cooking in the soup.
- Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add diced onion, carrot, celery, and minced garlic, cooking until softened, about 4 to 5 minutes.
- Add beef broth, tomato sauce, crushed tomatoes, and Italian seasoning to the pot. Simmer for 5 to 6 minutes.
- Introduce the broiled meatballs and dry pasta into the soup, cooking until the pasta is tender and the meatballs are fully cooked. Stir in chopped parsley at the end.
- Serve the soup hot in bowls, garnished with freshly grated parmesan if desired.
