Transform your ordinary soup night into an extraordinary culinary experience with this mouthwatering Meatball Soup that promises to warm your heart and soul.

A comforting blend of tender meatballs, hearty vegetables, and perfectly cooked pasta swimming in a rich beef broth, this soup is the ultimate comfort food. Moreover, each spoonful delivers a perfect balance of flavors that will transport you to a cozy kitchen filled with love.
Perfect for chilly evenings, family gatherings, or when you're craving a truly satisfying meal.
Meatball Soup: A Hearty Culinary Comfort
This Meatball Soup isn't just another soup recipe – it's a flavor explosion that transforms simple ingredients into a legendary comfort dish. The delicate meatballs and robust broth create an unforgettable dining experience.
Prepare to discover a recipe that brings warmth and tradition to your dinner table.
Serving Suggestions for Meatball Soup:
Your Meatball Soup pairs perfectly with:
- Crusty garlic bread
- Green salad
- Roasted vegetables
- Parmesan cheese crisps
- Fresh herb focaccia
Pro Tips for Mastering Meatball Soup:
Meat Mixture: Don't overmix to keep meatballs tender.
Broth Building: Scrape up browned bits for maximum flavor.
Pasta Timing: Add pasta late to prevent overcooking.
Seasoning Technique: Taste and adjust as you go.
Herb Enhancement: Fresh parsley adds brightness.
Meatball Soup Recipe Details:
- Preparation time: 30 minutes
- Cooking time: 45 minutes
- Servings: 6-8
- Equipment: Large pot, mixing bowl, wooden spoon
The ultimate comfort food experience that brings warmth to your table.
Ingredients:
For the Meatballs:
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup small pasta (ditalini or orzo)
- 2 cups fresh spinach, roughly chopped
For Garnish:
- Grated Parmesan cheese
- Fresh parsley, chopped
Directions for Crafting Your Meatball Soup:
- Begin by preparing the meatballs. In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, and fresh parsley.
- Add the egg, minced garlic, salt, black pepper, and dried oregano to the meat mixture.
- Mix the ingredients gently with your hands. Be careful not to overwork the meat.
- Shape the mixture into small meatballs, approximately 1 inch in diameter. You should get 25-30 meatballs.
- Heat olive oil in a large pot over medium heat. The oil should be shimmering but not smoking.
- Add chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes until vegetables begin to soften.
- Toss in minced garlic and cook for an additional minute. The aroma will be incredible.
- Pour in the beef broth and diced tomatoes with their juice. The base of your soup is coming together.
- Stir in dried basil, thyme, salt, and black pepper. Bring the mixture to a gentle boil.
- Carefully add the prepared meatballs to the simmering soup. Reduce heat and let cook for 20 minutes.
- Add the small pasta to the soup. Continue simmering for another 10 minutes.
- If the soup becomes too thick, add a bit more broth or water to reach your desired consistency.
- In the final moments of cooking, stir in the chopped spinach. Let it wilt for 1-2 minutes.
Ready to Enjoy Your Meatball Soup!
Ladle into bowls and garnish with grated Parmesan and fresh parsley.
Storage Solutions:
- Refrigerate in an airtight container
- Consume within 3-4 days
- Pasta may absorb liquid, so add extra broth when reheating
- Freezes well for up to 1 month
- Best enjoyed fresh and hot
Whether you're seeking ultimate comfort or want a hearty meal, this Meatball Soup will become a treasured recipe in your collection.
PrintMeatball Soup
The ultimate comfort food experience that brings warmth to your table.
- Total Time: 1 hour 15 minutes
- Yield: 6-8 1x
Ingredients
For the Meatballs:
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup small pasta (ditalini or orzo)
- 2 cups fresh spinach, roughly chopped
For Garnish:
- Grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Begin by preparing the meatballs. In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, and fresh parsley.
- Add the egg, minced garlic, salt, black pepper, and dried oregano to the meat mixture.
- Mix the ingredients gently with your hands. Be careful not to overwork the meat.
- Shape the mixture into small meatballs, approximately 1 inch in diameter. You should get 25-30 meatballs.
- Heat olive oil in a large pot over medium heat. The oil should be shimmering but not smoking.
- Add chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes until vegetables begin to soften.
- Toss in minced garlic and cook for an additional minute. The aroma will be incredible.
- Pour in the beef broth and diced tomatoes with their juice. The base of your soup is coming together.
- Stir in dried basil, thyme, salt, and black pepper. Bring the mixture to a gentle boil.
- Carefully add the prepared meatballs to the simmering soup. Reduce heat and let cook for 20 minutes.
- Add the small pasta to the soup. Continue simmering for another 10 minutes.
- If the soup becomes too thick, add a bit more broth or water to reach your desired consistency.
- In the final moments of cooking, stir in the chopped spinach. Let it wilt for 1-2 minutes.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
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