User Friendly Meatball Soup
Cozy up with a bowl of this hearty and flavorful User Friendly Meatball Soup, the perfect combination of comfort and ease! This recipe combines tender homemade beef meatballs, simmered to perfection in a savory broth brimming with aromatic Italian seasoning, hearty vegetables, and your favorite small pasta shapes like ditalini or orzo. Ready in just an hour, this one-pot wonder features a straightforward prep process and simple ingredients like ground beef, breadcrumbs, Parmesan cheese, and chicken broth, making it an ideal dish for busy weeknights or casual family dinners. Garnished with a sprinkle of fresh parsley, this soup is warm, nourishing, and irresistibly satisfying. Whether you're a seasoned cook or a novice in the kitchen, you'll love the approachable steps and big flavors of this comforting classic.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 cup breadcrumbs
- 0.25 cup parmesan cheese
- 1 large egg
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion
- 2 medium carrots
- 2 celery stalks
- 8 cups chicken broth
- 1 14-ounce can diced tomatoes
- 1 teaspoon dried Italian seasoning
- 1 cup dried pasta (small shapes like ditalini or orzo)
- 2 tablespoons fresh parsley
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, parmesan cheese, egg, minced garlic, salt, and black pepper. Mix until just combined. Avoid overmixing to keep the meatballs tender.
Roll the mixture into small meatballs, about 1 inch in diameter. Place them on a plate or tray while you finish shaping them.
Heat the olive oil in a large soup pot over medium-high heat. Add the meatballs in batches, browning them on all sides (about 2-3 minutes per side). Remove the browned meatballs to a plate and set aside. They do not need to be cooked through yet.
In the same pot, add diced onion, peeled and chopped carrots, and sliced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Pour in the chicken broth and diced tomatoes (with their juice). Add the dried Italian seasoning and bring the soup to a boil.
Reduce the heat to a gentle simmer and carefully add the meatballs back into the pot. Let the soup simmer for 20 minutes, allowing the flavors to develop and the meatballs to fully cook through.
Stir in the dried pasta and cook until the pasta is tender, about 8-10 minutes, depending on the type of pasta used.
Taste the soup and adjust the seasoning with more salt and pepper, if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
2737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 8686 mg | 378% | |
| Total Carbohydrate | 264.8 g | 96% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 37.6 g | ||
| Protein | 151.2 g | 302% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 564 mg | 43% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4802 mg | 102% | |
*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.
