Meatball Soup

4.94 from 97 votes

This easy meatball soup combines juicy Italian-style meatballs, tender vegetables, and ditalini in a rich tomato broth. Broiling the meatballs first builds deep flavor, and the whole soup is ready in 55 minutes.

Prep Time20

Cook Time35

Total Time55

Course: Soup

Cuisine: Italian

Servings:

Calories: 413.3kcal

Author: Suzy Karadsheh

Ingredients

1 1/2 pounds lean ground beef, chicken, or turkey
1 egg, lightly whisked
1/2 cup freshly grated Parmesan, plus more for serving
1/3 cup unseasoned bread crumbs
1 tablespoon dried oregano, divided
1 teaspoon sweet paprika, divided
1 cup chopped parsley leaves, divided
3 to 5 garlic cloves, minced and divided
Extra virgin olive oil
Kosher salt
Black pepper
1 small onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 small green bell pepper, chopped
5 to 6 cups (40 to 48 ounces) beef, chicken or vegetable broth
1 (28-ounce) can peeled tomatoes with juices
3/4 cup small pasta like ditalini or small shells, uncooked
Red pepper flakes, for serving (optional)

Instructions

Make the meatball mixture. In a large mixing bowl, combine the ground meat, egg, Parmesan, breadcrumbs, 2 teaspoons of oregano, 1/2 teaspoon of paprika, 1/2 cup of parsley, and 2 to 3 minced garlic cloves. Drizzle with a little olive oil and season with a good pinch of salt and black pepper. Mix until everything is well incorporated.
Shape and broil the meatballs. Form the mixture into meatballs, using about 1 1/2 tablespoons for each one. Arrange them on a large, lightly oiled sheet pan. Broil until browned, 5 to 8 minutes. They will finish cooking in the soup.
Soften the vegetables. In a large pot over medium-high heat, warm 2 tablespoons of extra virgin olive oil. Add the onion, carrots, celery, bell pepper, and remaining 1 to 2 garlic cloves. Cook, stirring occasionally, for 5 minutes.
Simmer the broth. Add the broth, tomatoes and their juices, remaining 1 teaspoon oregano, and remaining 1/2 teaspoon paprika. Season to taste with salt and black pepper. Cook over medium to medium-high heat until the broth has thickened slightly, about 10 minutes.
Finish the meatballs and pasta. Add the browned meatballs and pasta. Cook until the pasta is tender and the meatballs are cooked through, about 10 minutes.
Finish and serve. Remove the soup from the heat and stir in the remaining 1/2 cup parsley. Ladle into bowls and finish with freshly grated Parmesan and red pepper flakes, if using.

Video

Notes

Adjust the consistency: Use 5 cups of broth for a thicker, more stew-like soup or 6 cups for a brothier result.
Leftovers and storage: Let the soup cool completely, then transfer it to a sealable container. Cover and refrigerate for up to 3 days. Reheat over medium heat, adding a splash of broth or water if needed.
To freeze: Prepare the soup without the pasta. Let it cool completely, then portion it into freezer-safe containers, leaving room at the top for expansion. Thaw overnight in the refrigerator and reheat over medium heat. Cook the pasta separately in boiling salted water, drain, and stir it into the warm soup before serving.
Shop this recipe: Visit The Mediterranean Dish Shop for extra virgin olive oil, Greek oregano, and sweet Spanish paprika.

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