Pasta Meatball Soup
Cozy up with a bowl of hearty Pasta Meatball Soup, a comforting twist on two classic favorites: pasta and meatballs. This recipe combines tender, homemade meatballs made from a flavorful blend of ground beef, pork, Parmesan, and Italian seasonings with a rich tomato-infused broth loaded with fresh vegetables like onions, carrots, and celery. Small pasta shapes like ditalini soak up the savory broth, creating a filling and satisfying meal perfect for chilly nights. Simmered to perfection, this easy one-pot dish is packed with protein, vegetables, and bold Italian flavors, making it both nourishing and crowd-pleasing. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese to elevate its comforting charm. Ready in just about an hour, this family-friendly recipe is ideal for weeknight dinners or freezer meal prep.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 8 cups chicken or beef broth
- 1 15-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup small pasta (e.g., ditalini or small shells)
- 2 tablespoons fresh parsley, chopped
- grated Parmesan cheese (for garnish)
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until just combined.
Form the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, browning each side for about 2-3 minutes. They do not need to be fully cooked. Remove the browned meatballs and set them aside on a plate.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
Add the crushed tomatoes, broth, dried oregano, dried basil, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine.
Return the meatballs to the pot and bring the soup to a gentle boil. Reduce the heat to low, cover, and let simmer for 20 minutes.
After 20 minutes, add the pasta to the pot and simmer for an additional 8-10 minutes, or until the pasta is tender.
Taste the soup and adjust seasoning if necessary. Stir in the chopped fresh parsley before serving.
Ladle the soup into bowls, and garnish with extra Parmesan cheese, if desired. Serve warm.
Nutrition Facts
Calories |
3482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 12457 mg | 542% | |
| Total Carbohydrate | 269.1 g | 98% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 39.4 g | ||
| Protein | 206.2 g | 412% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 802 mg | 62% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3833 mg | 82% | |
*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.
