italian meatball soup

<p>This hearty, easy meatball soup combines Italian-style meatballs, chopped veggies and pasta, all simmered in a rich tomato broth. Add a side of your favorite <a href="https://www.themediterraneandish.com/category/salads/">salad</a>, and you've got dinner!</p>

Easy Meatball Soup

beef chicken

garlic cloves, minced

egg, whisked

Parmesan cheese

bread crumbs

dry oregano

½ tsp sweet paprika

Kosher salt and black pepper

parsley

Extra virgin olive oil (I used Private Reserve EVOO)

Extra virgin olive oil (Private Reserve EVOO)

small onion, chopped (about ½ cup)

carrots, chopped

green bell pepper,

celery stalks,

broth (vegetable

tomatoes

paprika

Salt and pepper

pasta

Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.

Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).

In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.

Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.

Add the meatballs and pasta. Cook for 10  minutes or until pasta is cooked.

Remove from  heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

This was so delicious and so easy to make. Adding it to my rotation. My picky boys liked it too!

This is the most amazing dish!! My whole family loved it! We're obsessed! Thanks for sharing!

I love how the meatballs are homemade! Give it some great flavor! Love it!

This looks like the perfect comfort soup. We are still getting nice cool nights so we're still having quite a bit of soup. I love the homemade meatballs. I'm going to save this for next weeks menu.

I love a good soup! The meatballs really add to the heartiness of this. We loved it.

OMG! made this tonight it was wonderful!! We like a little heat so added some diced chili peppers, we loved it. Thank you love your e-mails and recipes!

Excellent recipe, as always!  The meatballs make this soup and the flavors are wonderful!  Thanks for another great dish!

Loved it! This soup was so flavorful and comforting on a cool, rainy evening. My husband said it was his new favorite soup!!

This Italian meatball soup is tender beef meatballs, vegetables and pasta, all simmered in a rich tomato broth. An easy dinner option that's perfect for a busy weeknight!

Italian Meatball Soup

beef (I use 90% lean)

garlic

Italian seasoning

parmesan cheese (finely grated)

breadcrumbs

salt

pepper

cooking spray

olive oil

onion (finely diced)

celery (sliced)

carrots

can crushed tomatoes (do not drain)

tomato sauce

beef broth

salt and pepper

dry short pasta (such as ditalini)

parsley (chopped)

cheese

Preheat the broiler.

For the meatballs: place all of the meatball ingredients in a large bowl. Stir with a large spoon or use your hands to combine all the ingredients. You can add a few teaspoons of water if needed to make the process easier.

Shape the meat mixture into small balls (1/2 inch to 3/4 inch in size). Place on a sheet pan lined with cooking spray. Coat the tops of the meatballs with cooking spray.

Broil for 8-10 minutes until meatballs are lightly browned.

While the meatballs are cooking, heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots.

Cook the vegetables for 4-5 minutes. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.

Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes, or until pasta and vegetables are tender.

Top with parsley. Serve with parmesan cheese if desired.

This Italian meatball soup is everything we love—it’s as easy as soup   meatballs! A tomato-y broth, noodles and some mini Italian pork meatballs make for a hearty supper everyone’s gonna love.

onion,

garlic,

stock

water

(14 oz) can crushed tomatoes

½ lb small circular pasta, or small elbow noodles

Fresh Basil, for serving, optional

Parmesan,

lb ground pork (or ground chicken)

egg, beaten

tbsp fresh basil, finely chopped

garlic cloves,

tsp salt

In a large bowl mix all of the ingredients for the meatballs and form them into 1” balls

These are “mini” meatballs.Heat the olive oil in a large pot over medium-high heat

Saute the meatballs until browned on all sides, about 8 minutes

Set meatballs aside.Sauté the onion and cook until translucent, about 4 minutes

Add the garlic and cook for 1 minute longer

Note: If using chicken, you may need to add more olive oil.Pour in the stock, water, salt, italian seasoning, crushed tomatoes and meatballs, bring to a boil

Add pasta and reduce the heat to medium and simmer for 15-20 minutes until the pasta is tender.Ladle into bowls and top with fresh chopped basil.

Hearty and full of flavour, this easy Italian meatball soup is the perfect comfort food for a chilly day. The rich tomato broth pairs beautifully with tender Italian-style meatballs to create an unforgettable soup the entire family will love.

Easy Italian Meatball Soup

450 g (1 lb ground beef (at least 15% fat)

garlic cloves, crushed

oregano

basil

sage

(1/3 cup) grated Parmesan

g (1 ounce) breadcrumbs

black pepper

Oil spray

carrot,

celery stalks, diced

garlic cloves, finely chopped

litre (4 cups) beef stock

g (1 1/2 cup) elbow pasta (or another type of short pasta)

fresh parsley, chopped

(1/3 cup) grated Parmesan,

Salt and black pepper

Preheat the oven to 190 degrees C (375...

Preheat the oven to 190 degrees C (375 degrees F). Coat a baking sheet with nonstick spray.

Add the ground beef, garlic, herbs, egg, Parmesan,...

Add the ground beef, garlic, herbs, egg, Parmesan, breadcrumbs, and salt and pepper in a large bowl. Stir well to combine. Add a dash of water if needed.

Using a scoop or a spoon, shape the...

Using a scoop or a spoon, shape the mixture into 1 1/2 inch meatballs. Arrange them on the prepared baking sheet. You should have a total of 25-30 meatballs. Spray the meatballs with oil spray and bake for 15 minutes or until golden brown.

Meanwhile, heat the olive oil in a large...

Meanwhile, heat the olive oil in a large heavy pot or a Dutch oven and saute the onion, carrot, and celery for 7-8 minutes over medium heat.

Add the garlic and continue to cook for...

Add the garlic and continue to cook for another minute until fragrant. Next, stir in the crushed tomatoes, beef stock, and oregano. Bring to a boil, then lower the heat and simmer for 10 minutes.

Add the pasta and continue to simmer for...

Add the pasta and continue to simmer for 10-12 minutes until al dente. Transfer the baked meatballs to the pot and stir in the fresh parsley and Parmesan.

Season to taste and serve on its own...

Season to taste and serve on its own or with some crusty bread.

https://mediavine-res.cloudinary.com/video/upload/txuw3ldo80kfaxplyn9s.mp4

This delicious Meatball Soup Recipe bring meatballs and pasta together with onions, carrots, celery and green beans in a hearty beef broth that has been perfectly seasoned with Italian spices.  This quick and easy soup recipe comes together in less than 40 minutes making this a great weeknight meal.

Meatball Soup

onion

celery

green beans

garlic powder

onion powder

(8 ounce) tomato sauce

(14.5 ounce) fire roasted tomatoes

lbs fresh or frozen meatballs

Mini Farfalle pasta (ditalini, acini de pepe

In a large heavy stockpot heat olive oil over medium heat.  Add the chopped onion, carrots, celery and green beans.  Cook for 7-8 minutes or until slightly soft and fragrant. Add parsley, oregano, basil, garlic powder and onion powder.  Cook for 2 minutes; stirring constantly.

Pour in beef broth, tomato sauce, fire roasted tomatoes and meatballs; simmer for 7-10 minutes.  Add the pasta and cook for an additional 10 minutes; serve promptly.

This looks truly delicious. I made broth with liver dumplings before but have never thought of making meatball soup with a bit of pasta... until now! A great idea, thank you !

This looks like a delicious meal! I think it's probably very flavorful too.

This is delicious! I made it with gluten-free noodles (because I have an allergy) and it's a perfect fall soup!

This meatball soup is so hearty and full of good for you vegetables. The perfect meal for the colder months.

Never thought of using frozen meatballs but this recipe just made my weeknight dinners much easier! The dish turned out delicious and everyone loved it. Thanks for the recipe!

I love this recipe! It has become a family favorite, making it today again!

This soup! It's like Italian Wedding soup got a glow up! I love the inclusion of all the veggies. So hearty and healthy and perfect for this time of year when you just want to curl up with a filling bowl of soup.

Now this is my kind of comfort food. Packed full of vegetables too.

onions

garlic, chopped

PC. celery rib, halved lengthwise and thinly sliced crosswise

PC. carrots, halved lengthwise and thinly sliced crosswise

chicken broth (42 fl ounces) (homemade will work too!)

PC. (5- to 6-ounces) bag baby spinach, coarsely chopped

salt,

Fill your pressure canner with 2 to 3 inches of water and place the rack at the bottom. Please follow the instructions that came with your canner for adding the amount of water. Begin heating the water in the bottom of the canner with the lid off.

Preparation:

In a large frying pan sauté the cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes.

Put the onions and vegetables in a bowl and set aside. In a stainless steel pot or enameled dutch oven add broth/stock,water, salt and pepper.  Bring to a boil over medium heat.

Leave in pot for 3-5 minutes while you get the jars ready to fill. Remove from heat.

Food Preparation:

You will need 6 pint jars. Put your canning funnel on the jar and using a spoon add 1/4 -1/2 cup of beans, a small handful of spinach, 3 meatballs, and some of the onion/veggie mixture to each jar. Fill each jar with the solids about 3/4 of way full.

Using the ladle scoop the hot broth and funnel into each jar to fill to 1&quot; headspace.  Remove air bubbles with your rubber spatula or chopsticks and refill if necessary.

Taking a clean damp papertowel, wipe the rims of the jars removing any food particles that would interfere with a good seal for your lids.

Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just &quot;finger tight&quot;.

Filling the jars:

Make sure your canning water has come to a simmer and place the jars in the pressure canner.  Lock the lid and turn up the heat bring the canner to a boil.

Vent steam for 10 minutes and then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner).

Process pints for 75 minutes and quarts for 90 minutes at 10 lbs of pressure (11 lbs for dial gauge canner). Adjust pressure for altitude.

When complete turn off the heat and let pressure return to zero naturally. If you have a lid lock you will want to wait till the lock drops. Wait two minutes longer and remove the weighted gauge or pressure regulator.

Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Processing:

Some time in the next hour your jars will be making a &quot;pinging&quot; or &quot;popping&quot; noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage.

Sealing:

A perfect weeknight dinner! This Italian Meatball Soup recipe is full of tender, plump tortellini, mini meatballs and flavorful Parmesan cheese in a zesty tomato broth.

Meatball Soup with Cheese Tortellini

small onion, diced (about 1 cup)

(28 oz) can petite diced tomatoes (not drained)

(15 tomato sauce

beef broth (or more to thin the soup if desired)

(20 oz) package frozen Italian mini meatballs, thawed

refrigerated cheese tortellini pasta

Parmesan cheese,

Salt and pepper,

In a large pot, heat olive oil over medium-high heat. Add the onion and cook until starting to soften, about 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 more minute.

Stir in the diced tomatoes, tomato sauce, Italian seasoning, beef broth, and meatballs. Bring to a boil; reduce heat to low and simmer (uncovered) for 20 minutes.

Add tortellini and cook just until tender, about 5-7 more minutes.

Stir in Parmesan cheese. Taste and season with salt and pepper, if necessary.

Serve soup immediately, and garnish with additional cheese and fresh herbs.

You&#x27;re going to love this Italian Meatball Soup. Easy and delicious, tender homemade beef meatballs and loaded with vegetables - it&#x27;s a quick, hearty meal to satisfy all appetites! 

beef (extra lean)

garlic (minced)

Parmesan cheese (grated)

celery (chopped)

beef broth (low sodium)

tomatoes ((1 large can))

cannellini beans (drained and rinsed (1 large can or 2 small ones))

salt (or

½ teaspoon pepper (or

Parmesan cheese (for sprinkling over the top)

Prepare meatballs: 

Prepare meatballs: In a large bowl, add together all of the meatball ingredients; mix well until well incorporated. Shape the meatballs so they are about 1 inch in diameter. This should produce about 25 - 30 meatballs - depending on how big you make them. Place the meatballs onto a plate and place them in the fridge until ready to use.

Saute the sauteables:

Saute the sauteables: In a large dutch oven, heat the olive oil over medium high heat. Add in the onion, carrots, and celery and saute for about 5 minutes, until the onion and veggies are soft. Next, stir in the garlic and let cook for another 30 seconds.

Build the soup:

Build the soup: Add the broth and water to the dutch oven, followed by the tomatoes, cannellini beans, salt and pepper and Italian seasoning; bring everything to a boil.

Cook meatballs: 

Cook meatballs: Remove meatballs from the fridge and add them to the soup 1 at a time. Once all the meatballs are in the dutch oven, reduce to medium heat, cover the pot, and let cook for about 20 minutes or until the meatballs are cooked through.

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Top 12 italian meatball soup recipes from across the web

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Top Tags

Easy Meatball Soup

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Meatball Soup

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Meatball Soup with Cheese Tortellin...

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Italian Meatball Soup +Video

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The most viewed italian meatball soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine