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Meatball Soup

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A comforting and flavorful one-pot meatball soup filled with fresh vegetables and delicious broth, perfect for family dinners or entertaining guests.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

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)

Method
 

Preparation
  1. 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.
  2. Using a 1 ½ tablespoon scoop, roll the mixture into meatballs and place them on a baking sheet lined with parchment paper.
Cooking Meatballs
  1. 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.
  2. Remove the meatballs and cover them to keep warm.
Making the Soup
  1. In a large, heavy stockpot, heat 2 tablespoons of olive oil over medium heat.
  2. Add the chopped onion, carrots, celery, and green beans. Sauté for about 7-8 minutes until the vegetables are slightly soft and fragrant.
  3. Add the dried parsley, oregano, basil, garlic powder, and onion powder. Cook for an additional 2 minutes, stirring constantly.
  4. 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.
  5. Stir in the pasta and browned meatballs. Simmer again for an additional 10 minutes or until the pasta is tender.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 4gSodium: 800mgFiber: 5gSugar: 6g

Notes

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. 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. 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. 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.
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