Meatball Soup
Why Make This Recipe
Meatball soup is a delightful dish that warms the heart and fills the stomach. This recipe combines tender, flavorful meatballs with a variety of fresh vegetables and delicious broth. It’s perfect for a family dinner or for serving guests. Not only is it comforting and tasty, but it’s also a one-pot meal, which means fewer dishes to wash afterwards!
How to Make Meatball Soup
Ingredients:
- 1 ½ lbs ground beef
- ¼ cup finely minced yellow onions
- 2 cloves garlic, minced
- ⅓ cup Italian or plain breadcrumbs
- 1 large egg
- 2 teaspoons Worcestershire Sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons olive oil (for meatballs)
- 2 tablespoons olive oil (for soup)
- 1 medium onion, chopped
- 2 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 ½ cups green beans, trimmed and cut in one-inch segments
- 1 ½ teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 cups low-sodium beef broth
- 1 can (8 ounces) tomato sauce
- 1 can (14.5 ounces) fire-roasted tomatoes
- ¾ cup Mini Farfalle pasta (or ditalini, acini de pepe, or orzo)
- Fresh parsley (chopped, for garnish)
- Salt and pepper to taste
Directions:
- In a large bowl, gently mix the ground beef, minced yellow onion, minced garlic, breadcrumbs, egg, Worcestershire sauce, kosher salt, and freshly ground black pepper until combined.
- Using a 1 ½ tablespoon scoop, roll the mixture into meatballs and place them on a baking sheet lined with parchment paper.
- Heat 2 tablespoons of olive oil in a skillet over medium to medium-high heat. Add the meatballs to the skillet and cook until browned. Work in batches if needed and avoid crowding the pan. Remove the meatballs and cover them to keep warm.
- In a large, heavy stockpot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, celery, and green beans. Sauté for about 7-8 minutes until the vegetables are slightly soft and fragrant.
- Add the dried parsley, oregano, basil, garlic powder, and onion powder. Cook for an additional 2 minutes, stirring constantly.
- Pour in the beef broth, tomato sauce, and fire-roasted tomatoes. Increase the heat to medium-high and bring the mixture to a boil. Then reduce it to a simmer. Let it simmer for about 7-10 minutes.
- Stir in the pasta and browned meatballs. Simmer again for an additional 10 minutes or until the pasta is tender. Serve immediately to avoid overcooking the pasta.
How to Serve Meatball Soup
Serve the meatball soup hot, garnished with freshly chopped parsley. You can offer some crusty bread or a simple salad on the side for a complete meal.
How to Store Meatball Soup
To store meatball soup, let it cool to room temperature. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze the soup for up to 2-3 months. Just make sure to leave some space in the container, as liquids expand when frozen.
Tips to Make Meatball Soup
- For extra flavor, try adding different herbs like thyme or rosemary.
- You can use ground turkey or chicken instead of beef for a lighter option.
- Feel free to add any other vegetables you like, such as bell peppers or spinach.
Variation
You can make this soup more filling by adding beans or using a different type of pasta. A sprinkle of grated cheese on top can also add a nice touch.
FAQs
1. Can I make meatball soup ahead of time?
Yes, you can prepare the soup ahead of time. Just store it in the refrigerator or freezer, as mentioned above.
2. Is this recipe suitable for meal prep?
Absolutely! The meatball soup stores well in the fridge and can be reheated throughout the week for quick lunches or dinners.
3. Can I use frozen vegetables in this recipe?
Yes, you can replace fresh vegetables with frozen ones. Just make sure to adjust cooking times as needed since frozen vegetables may cook faster.
Meatball Soup
Ingredients
For the Meatballs
- 1.5 lbs ground beef
- 0.25 cup finely minced yellow onions
- 2 cloves garlic, minced
- 0.33 cup Italian or plain breadcrumbs
- 1 large egg
- 2 teaspoons Worcestershire Sauce
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 3 tablespoons olive oil (for meatballs)
For the Soup
- 2 tablespoons olive oil (for soup)
- 1 medium onion, chopped
- 2 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 1.5 cups green beans, trimmed and cut in one-inch segments
- 1.5 teaspoons dried parsley
- 1 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 6 cups low-sodium beef broth
- 1 can (8 ounces) tomato sauce
- 1 can (14.5 ounces) fire-roasted tomatoes
- 0.75 cup Mini Farfalle pasta (or ditalini, acini de pepe, or orzo)
- Fresh parsley (chopped, for garnish)
Instructions
Preparation
- In a large bowl, gently mix the ground beef, minced yellow onion, minced garlic, breadcrumbs, egg, Worcestershire sauce, kosher salt, and freshly ground black pepper until combined.
- Using a 1 ½ tablespoon scoop, roll the mixture into meatballs and place them on a baking sheet lined with parchment paper.
Cooking Meatballs
- Heat 2 tablespoons of olive oil in a skillet over medium to medium-high heat. Add the meatballs to the skillet and cook until browned. Work in batches if needed and avoid crowding the pan.
- Remove the meatballs and cover them to keep warm.
Making the Soup
- In a large, heavy stockpot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion, carrots, celery, and green beans. Sauté for about 7-8 minutes until the vegetables are slightly soft and fragrant.
- Add the dried parsley, oregano, basil, garlic powder, and onion powder. Cook for an additional 2 minutes, stirring constantly.
- Pour in the beef broth, tomato sauce, and fire-roasted tomatoes. Increase the heat to medium-high and bring the mixture to a boil. Then reduce it to a simmer. Let it simmer for about 7-10 minutes.
- Stir in the pasta and browned meatballs. Simmer again for an additional 10 minutes or until the pasta is tender.
