Easy Meatball Soup
Warm, cozy, and irresistibly hearty, this Easy Meatball Soup is your go-to comfort meal that pairs rich, flavorful homemade meatballs with a medley of tender vegetables, savory broth, and just the right amount of pasta. Perfect for a busy weeknight, this one-pot wonder comes together in under an hour, featuring juicy beef meatballs seasoned with Parmesan, garlic, and oregano. Simmered alongside hearty carrots, celery, and a pop of vibrant baby spinach, this soup is as nutritious as it is satisfying. The addition of small pasta shapes, like ditalini or orzo, makes every spoonful indulgent and filling. Garnished with fresh parsley, this easy meatball soup is a family favorite that’s brimming with flavor and perfect for meal prep or a cozy dinner at home.
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Recipe Information
Ingredients
- 500 grams ground beef
- 0.5 cups breadcrumbs
- 0.25 cups grated Parmesan cheese
- 1 large egg
- 1 teaspoons garlic powder
- 1 teaspoons dried oregano
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or beef broth
- 400 grams canned diced tomatoes
- 2 cups baby spinach
- 0.5 cups uncooked pasta (small shapes like ditalini or orzo)
- 2 tablespoons fresh parsley, chopped
Instructions
In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, dried oregano, salt, and black pepper. Mix until well combined.
Roll the meat mixture into small meatballs, about 1 inch in diameter, and set aside on a plate.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches and cook until they are browned on all sides. Remove the meatballs and set aside. Repeat with the remaining meatballs, adding more oil if necessary.
In the same pot, heat the remaining 1 tablespoon of olive oil. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened.
Add the minced garlic and sauté for an additional 1 minute, until fragrant.
Pour in the chicken or beef broth and the canned diced tomatoes (with their juice). Bring the mixture to a boil.
Add the browned meatballs back into the pot. Reduce the heat to a simmer and cook for 15 minutes.
Stir in the uncooked pasta and cook for an additional 8–10 minutes, or until the pasta is tender.
Add the baby spinach and stir until wilted, about 1–2 minutes.
Taste the soup and adjust the seasoning with salt and pepper, if needed.
Serve hot, garnished with fresh parsley. Enjoy!
Nutrition Facts
Calories |
2602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 602 mg | 200% | |
| Sodium | 9994 mg | 435% | |
| Total Carbohydrate | 185.2 g | 67% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 36.1 g | ||
| Protein | 138.9 g | 278% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 781 mg | 60% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3728 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
