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A bowl of hearty Italian meatball soup with fresh herbs and vegetables

Italian Meatball Soup

A cozy meal featuring small meatballs, broth, tomatoes, and pasta, perfect for cold nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef or Italian sausage
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 1 each egg
  • 2 cloves garlic, minced
  • Salt and pepper to taste
For the Soup Base
  • 6 cups beef or chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup pasta (such as orzo or small shells)
  • 1 teaspoon Italian seasoning

Method
 

Preparation
  1. In a bowl, combine ground meat, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and pepper. Form into small meatballs.
Cooking
  1. In a large pot, heat the broth over medium heat. Add diced tomatoes and Italian seasoning, bringing to a simmer.
  2. Add the meatballs to the broth and let cook for about 10 minutes.
  3. Once the meatballs are cooked, add pasta and cook according to the package instructions until al dente.
Serving
  1. Serve hot in bowls, garnished with additional parsley if desired.
  2. Add grated Parmesan and serve with crusty bread or a side salad for a complete meal.

Notes

Make meatballs small so they cook quickly and evenly. Do not overmix the meat; mix just until combined. Simmer gently; boiling can break the meatballs. If you plan to have leftovers, cook pasta separately and add when serving to avoid soggy pasta. Taste the broth and add salt or pepper at the end.