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Bowl of Italian meatball soup with fresh herbs and vegetables

Italian Meatball Soup

A comforting and easy meal featuring small meatballs, pasta, and a light tomato broth, perfect for any night.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef Or swap with ground turkey or pork.
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced Use fresh garlic for better flavor.
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper Adjust after cooking meatballs.
For the Soup
  • 6 cups beef broth Or use vegetable broth for a vegetarian option.
  • 1 can (15 oz) diced tomatoes
  • 1 cup pasta (small shells or orzo) Add pasta at the end.
  • to taste Fresh basil for garnish

Method
 

Preparation
  1. In a bowl, mix together ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Form into small meatballs.
Cooking
  1. In a large pot, bring beef broth and diced tomatoes to a boil.
  2. Add the meatballs to the pot and cook until they are cooked through, about 10 minutes.
  3. Add the pasta and cook according to package instructions until al dente.
  4. Serve hot with fresh basil on top.

Notes

Cool the soup to room temperature before storing. Store in the fridge for up to 3 days or freeze for up to 3 months. Consider adding spinach or kale at the end for extra greens.