This warm soup is full of small meatballs, pasta, and tomato broth. It cooks fast and fills the kitchen with a nice smell.
introduction
Italian Meatball Soup is an easy, comforting meal you can make any night. This soup has meat, pasta, and a light tomato broth. If you like other hearty soups, try a similar option like Italian sausage white bean soup for a different flavor.
why make this recipe
This recipe is quick, simple, and cheap. It uses common ingredients and cooks in one pot. The meatballs add protein and the pasta makes it filling. It is good for a family dinner or for taking to work the next day.
how to make Italian Meatball Soup
Start by making small meatballs and then cook them in the broth and tomatoes. Add pasta at the end so it stays firm. For a different grain or texture, you can make a version that borrows ideas from a beef barley soup by using barley instead of pasta.
Ingredients :
1 pound ground beef, 1/4 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 egg, 2 cloves garlic, minced, 1 teaspoon Italian seasoning, Salt and pepper to taste, 6 cups beef broth, 1 can (15 oz) diced tomatoes, 1 cup pasta (such as small shells or orzo), Fresh basil for garnish
Directions :
- In a bowl, mix together ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Form into small meatballs.
- In a large pot, bring beef broth and diced tomatoes to a boil.
- Add the meatballs to the pot and cook until they are cooked through, about 10 minutes.
- Add the pasta and cook according to package instructions until al dente.
- Serve hot with fresh basil on top.
how to serve Italian Meatball Soup
Serve hot in deep bowls. Add fresh basil or more Parmesan on top. Offer crusty bread or a small salad on the side. This soup works well as a full meal.
how to store Italian Meatball Soup
Cool the soup to room temperature. Put it in an airtight container and store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
tips to make Italian Meatball Soup
- Make small meatballs so they cook quickly and evenly.
- Do not add pasta too early; it will get soft if left in the soup too long.
- Taste and adjust salt and pepper after the meatballs cook.
- Use fresh garlic for better flavor, or use 1/2 teaspoon garlic powder if you need a quick swap.
variation (if any)
- Swap ground beef for ground turkey or pork.
- Use cooked rice or barley instead of pasta for a different texture.
- Add chopped spinach or kale at the end for extra greens.
- Make it spicy by adding red pepper flakes.
FAQs
Q: Can I make the meatballs ahead of time?
A: Yes. You can make and refrigerate the meatballs for a day or freeze them for longer. Add them to the soup from chilled or thawed state.
Q: Can I use store-bought meatballs?
A: Yes. Pre-cooked store meatballs save time. Add them to the broth to warm through and then add pasta.
Q: How do I keep the pasta from getting mushy?
A: Cook the pasta separately and add it to each bowl when serving, or add pasta to the pot only in the last few minutes and serve soon after.
Q: Can I make this vegetarian?
A: To make it vegetarian, use meatless meatballs and vegetable broth instead of beef broth.
Conclusion
For a full recipe and extra tips, you can read this Italian Meatball Soup Recipe.
Italian Meatball Soup
Ingredients
Method
- In a bowl, mix together ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Form into small meatballs.
- In a large pot, bring beef broth and diced tomatoes to a boil.
- Add the meatballs to the pot and cook until they are cooked through, about 10 minutes.
- Add the pasta and cook according to package instructions until al dente.
- Serve hot with fresh basil on top.