Pasta and Meatball Soup
Warm up with a hearty bowl of Pasta and Meatball Soup, a comforting dish that combines the best of Italian flavors in one pot. This satisfying recipe features tender homemade meatballs made with ground beef, Italian breadcrumbs, Parmesan cheese, and a touch of garlic, all seared to golden perfection. The meatballs are then simmered in a savory broth enriched with carrots, celery, onions, and aromatic Italian seasoning, creating a deeply flavorful base. Toss in small pasta like ditalini or orzo for a soul-soothing finish that’s perfect for busy weeknights or cozy gatherings. Ready in just under an hour, this easy and family-friendly recipe serves up balanced, hearty goodness in every spoonful. Garnish with fresh parsley and extra Parmesan to take your bowl to the next level!
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 cup Italian breadcrumbs
- 0.5 cup Parmesan cheese
- 1 egg
- 4 cloves garlic
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 carrot
- 2 celery stalks
- 1 onion
- 8 cups chicken broth
- 400 grams canned diced tomatoes
- 2 teaspoons dried Italian seasoning
- 1.5 cups small pasta (e.g., ditalini or orzo)
- 0.5 cup fresh parsley
Instructions
In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic (2 cloves), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Shape the mixture into small 1-inch meatballs and set aside.
Heat a large pot over medium heat and add the olive oil. Once hot, carefully sear the meatballs in batches, turning occasionally, until browned on all sides (about 5 minutes per batch). Remove the meatballs and set them aside.
In the same pot, add the diced carrot, celery, and onion. Sauté for 5-7 minutes until softened. Mince the remaining 2 garlic cloves and add them to the pot, cooking for an additional minute until fragrant.
Pour in the chicken broth and canned diced tomatoes (with their juices). Stir in the dried Italian seasoning and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the soup to a boil.
Reduce the heat to a simmer and gently add the browned meatballs back into the pot. Cover and simmer for 15 minutes to allow the flavors to meld.
Add the pasta to the pot and cook uncovered according to the package instructions, usually around 8-10 minutes, until the pasta is tender. Stir occasionally to prevent sticking.
Remove the pot from heat. Stir in the chopped fresh parsley. Taste and adjust seasoning if necessary.
Ladle the soup into bowls and serve warm, optionally garnished with extra Parmesan cheese or additional parsley.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1773 mg | 77% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.1 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 189 mg | 15% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 789 mg | 17% | |
*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.
