Savory Meatball Soup
Dive into a bowl of comfort with this Savory Meatball Soup—a hearty and flavor-packed recipe that brings together tender homemade meatballs, aromatic vegetables, and a rich tomato-infused broth. Made with a perfect blend of ground beef and pork, these juicy meatballs are seasoned with garlic, Parmesan cheese, and oregano for an irresistible depth of flavor. Simmered alongside ditalini pasta, wholesome vegetables, and fresh parsley, every spoonful offers a medley of textures and warming goodness. Perfect for cozy family dinners or meal prepping, this one-pot wonder is ready in just an hour and pairs beautifully with crusty bread and extra Parmesan. Whether you're seeking a comforting dinner idea or a crowd-pleasing soup recipe, this Savory Meatball Soup is your go-to solution!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 3 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 6 cups Chicken broth
- 1 14-ounce can Crushed tomatoes
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped
- 0.75 cup Pasta (small shapes like ditalini or orzo)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, 1 minced clove of garlic, dried oregano, salt, and black pepper. Mix well until fully combined.
Using your hands, shape the mixture into small meatballs, roughly 1 inch in diameter, and set them aside on a plate.
Heat the olive oil in a large pot over medium heat. Brown the meatballs in batches, ensuring they are golden on all sides. Remove the meatballs from the pot and set them aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened and the onion is translucent.
Add the remaining minced garlic to the pot and sauté for 1 more minute until fragrant.
Pour in the chicken broth and crushed tomatoes, then stir to combine. Add the bay leaf and bring the soup to a gentle boil.
Reduce the heat to a simmer and carefully add the browned meatballs back into the pot. Let them cook in the broth for 20 minutes.
Add the pasta to the soup and cook for an additional 8–10 minutes, or until the pasta is tender.
Stir in the chopped parsley and remove the bay leaf before serving.
Serve hot with additional grated Parmesan cheese and crusty bread on the side, if desired.
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.2 g | 226% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 7638 mg | 332% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 36.2 g | ||
| Protein | 204.6 g | 409% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 732 mg | 56% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 4494 mg | 96% | |
*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.
