If you are craving a comforting bowl that feels like a warm hug on a chilly day, this Hearty Meatball Soup with Vegetables and Pasta Recipe will become your new favorite. Imagine tender homemade meatballs nestled in a rich, tomato-infused broth full of vibrant vegetables and perfectly cooked pasta. Each spoonful offers a delightful balance of meaty goodness, fresh garden flavors, and satisfying, al dente noodles that come together effortlessly. This soup is not only filling but also a wonderful way to bring everyone around the table for a cozy, wholesome meal.
Ingredients You’ll Need
The magic of this Hearty Meatball Soup with Vegetables and Pasta Recipe lies in its simple, approachable ingredients. Each element plays a vital role, whether it’s the juicy ground beef for meatballs, fresh vegetables for texture and color, or the pasta that adds just the right touch of heartiness. Let’s take a closer look at what you’ll need to make this delicious soup come to life.
- 1 ½ lbs ground beef: The foundation for juicy, flavorful meatballs that soak up every drop of soup goodness.
- ¼ cup finely minced yellow onions: Adds a gentle sweetness and depth to the meatballs.
- 2 cloves garlic, minced: Offers pungent warmth to the meat and broth alike.
- â…“ cup Italian or plain breadcrumbs: Helps bind the meatballs together with the perfect texture.
- 1 large egg: Acts as a natural glue for the meatball mixture.
- 2 teaspoons Worcestershire sauce: Introduces umami and a subtle tang to the meatballs.
- ½ teaspoon kosher salt: Enhances the flavors throughout the soup.
- ¼ teaspoon freshly ground black pepper: Adds just the right kick of spice.
- 3 tablespoons olive oil (for browning): Essential for developing a caramelized crust on the meatballs.
- 2 tablespoons olive oil: For sautéing the vegetables until they are tender and aromatic.
- 1 medium onion, chopped: Provides a sweet, savory base for the soup broth.
- 2 large carrots, peeled and chopped: Brings natural sweetness and a bright color contrast.
- 3 stalks celery, chopped: Adds crunch and earthiness to balance the soup.
- 1 ½ cups green beans, trimmed and cut into 1-inch segments: Offers delightful texture and freshness.
- 1 ½ teaspoons dried parsley: Infuses subtle herbal notes.
- 1 teaspoon dried oregano: Contributes a hint of Mediterranean warmth.
- ½ teaspoon dried basil: Enhances the tomato base with sweet, aromatic flavors.
- ½ teaspoon garlic powder: Boosts the garlic profile beyond the fresh cloves.
- ½ teaspoon onion powder: Amplifies the savory depth of the soup.
- 6 cups low-sodium beef broth: The hearty liquid that brings the soup together with rich flavor.
- 1 can (8 ounces) tomato sauce: Creates a smooth and tangy tomato foundation.
- 1 can (14.5 ounces) fire-roasted tomatoes: Adds smokiness and vibrant tomato chunks.
- ¾ cup pasta (mini farfalle, ditalini, acini de pepe, or orzo): Provides tender bites that soak up the broth perfectly.
- Fresh parsley, chopped (for garnish): A fresh finish that enlivens each bowl.
- Salt and pepper to taste: To balance and enhance all flavors.
How to Make Hearty Meatball Soup with Vegetables and Pasta Recipe
Step 1: Prepare the Meatballs
Start by combining your ground beef, minced onions, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and black pepper in a large mixing bowl. Mix everything gently but thoroughly until just combined—overmixing can lead to tough meatballs. Shape the mixture into small, uniform meatballs about one inch in diameter so they cook evenly inside the soup later.
Step 2: Brown the Meatballs
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Working in batches, add the meatballs to the pan and brown them on all sides, about 5 to 7 minutes. You don’t need to cook them through right now, just get a lovely golden crust. Once browned, transfer the meatballs to a plate and set aside—this caramelization adds deep flavor to the entire soup.
Step 3: Sauté the Vegetables
In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté them for 5 to 7 minutes until they start to soften and the kitchen smells incredibly inviting. These aromatics build the flavorful base of the soup, so be patient and let them work their magic.
Step 4: Add Green Beans and Herbs
Next, toss in the green beans, dried parsley, oregano, basil, garlic powder, and onion powder. Stir everything well and cook for another 2 minutes. This ensures the herbs release their fragrance and the green beans begin to soften while retaining some crispness for texture contrast.
Step 5: Combine Broth and Tomatoes
Pour in the beef broth, tomato sauce, and fire-roasted tomatoes. Stir to combine and bring the mixture up to a gentle boil. Then reduce the heat to a simmer, allowing the flavors to meld beautifully as the soup begins to take shape.
Step 6: Add Meatballs and Simmer
Carefully add the browned meatballs back into the pot. Cover and simmer for 15 minutes, giving the meatballs time to cook through completely while absorbing all the delicious soup flavors. You’ll love how tender and tasty they become.
Step 7: Cook the Pasta
Stir in your choice of pasta and continue simmering for 8 to 10 minutes, until the pasta is tender but not mushy. Keep an eye on quicker-cooking varieties and check around 7 minutes to make sure they maintain a pleasant bite. This step brings everything together, making each spoonful satisfying from start to finish.
Step 8: Season and Serve
Finally, taste the soup and adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls and garnish with a sprinkling of freshly chopped parsley. You’ve crafted a bowlful of warmth, flavor, and comfort that’s just waiting to be enjoyed.
How to Serve Hearty Meatball Soup with Vegetables and Pasta Recipe
Garnishes
While the fresh parsley garnish adds a burst of color and brightness, feel free to experiment with toppings like a little grated Parmesan or a drizzle of good olive oil. A sprinkle of crushed red pepper flakes can add a lovely touch of heat for those who want to spice things up.
Side Dishes
This soup is hearty enough to be a main meal, but pairing it with crusty bread or garlic rolls elevates the experience, allowing you to soak up every luscious drop. A simple green salad with a light vinaigrette also complements the rich soup flavors perfectly.
Creative Ways to Present
For a charming presentation during family dinners or casual gatherings, serve the soup in rustic bowls with a side of herb butter bread. For a fun twist, ladle the soup over creamy polenta or mashed potatoes on the side, creating an inviting, layered dish everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover Hearty Meatball Soup with Vegetables and Pasta Recipe keeps beautifully in a covered container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even tastier the next day.
Freezing
This soup freezes very well, although pasta might absorb more liquid and swell during freezing. To maintain optimal texture, consider freezing the soup without the pasta and cooking fresh pasta at serving time. Store in airtight containers for up to 3 months.
Reheating
When reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If frozen without pasta, add freshly cooked pasta during reheating for the best texture. Adjust seasoning as needed since flavors can mellow after storage.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be substituted for beef in this recipe. Keep in mind that these meats are leaner, so you might want to add a bit of olive oil or breadcrumbs to keep the meatballs moist and flavorful.
What pasta works best in the soup?
Small pasta shapes like mini farfalle, ditalini, acini de pepe, or orzo work best because they blend seamlessly into the soup and cook quickly without overpowering the other ingredients.
Is this soup suitable for freezing with the meatballs?
Yes, the soup freezes well with the meatballs included. Just remember that if pasta is already in the soup, it may become mushy after freezing. For best results, freeze the soup without pasta and add freshly cooked pasta when reheating.
Can I make this recipe vegetarian?
To make a vegetarian version, replace ground beef with plant-based meat alternatives or hearty legumes like lentils, and use vegetable broth instead of beef broth. The rich tomato base and herbs will still provide amazing flavor.
How can I make the soup spicier?
To add a kick, include crushed red pepper flakes while sautéing the vegetables or add a dash of hot sauce when serving. Fresh chili peppers chopped finely will also deliver heat without overpowering the other flavors.
Final Thoughts
This Hearty Meatball Soup with Vegetables and Pasta Recipe is a true crowd-pleaser that brings together comfort, nutrition, and deliciousness in every bowl. It’s an ideal dish for busy weeknights or weekends when you want to spoil yourself and your loved ones with something warm and satisfying. Once you try it, I’m sure it will become a staple in your recipe collection just like it is in mine. So roll up your sleeves, gather the ingredients, and dive into this flavorful, heartwarming soup—you deserve it!
Print
Hearty Meatball Soup with Vegetables and Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and comforting meatball soup combining tender beef meatballs, fresh vegetables, and pasta in a flavorful tomato and beef broth base. This recipe is perfect for a wholesome family meal, blending Italian-inspired herbs and spices with a rich, savory broth that simmers to perfection in under an hour.
Ingredients
For the Meatballs
- 1 ½ lbs ground beef
- ¼ cup finely minced yellow onions
- 2 cloves garlic, minced
- â…“ cup Italian or plain breadcrumbs
- 1 large egg
- 2 teaspoons Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons olive oil (for browning)
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 ½ cups green beans, trimmed and cut into 1-inch segments
- 1 ½ teaspoons dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 cups low-sodium beef broth
- 1 can (8 ounces) tomato sauce
- 1 can (14.5 ounces) fire-roasted tomatoes
- ¾ cup pasta (mini farfalle, ditalini, acini de pepe, or orzo)
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Meatballs: In a mixing bowl, combine the ground beef, minced onions, garlic, breadcrumbs, egg, Worcestershire sauce, kosher salt, and freshly ground black pepper. Mix thoroughly to combine all ingredients evenly, then form the mixture into small meatballs about 1 inch in diameter.
- Brown the Meatballs: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking each side until browned, about 5–7 minutes. They do not need to be fully cooked as they will finish cooking in the soup. Transfer browned meatballs to a plate and set aside.
- Sauté the Vegetables: In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for 5–7 minutes until the vegetables start to soften and become fragrant.
- Add Herbs and Green Beans: Stir in the green beans, dried parsley, dried oregano, dried basil, garlic powder, and onion powder. Cook for an additional 2 minutes to release the herbs’ flavors.
- Add Liquids: Pour in the low-sodium beef broth, tomato sauce, and fire-roasted tomatoes. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Add Meatballs and Simmer: Gently add the browned meatballs back into the soup. Cover the pot and let it simmer for 15 minutes, allowing the meatballs to cook through and the flavors to meld.
- Add the Pasta and Finish Cooking: Stir in your choice of pasta and continue to simmer the soup for 8–10 minutes, or until the pasta is tender. Check pasta at around 7 minutes if using quicker-cooking types to avoid overcooking.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the hot soup into bowls, garnish with freshly chopped parsley, and serve immediately.
Notes
- Use low-sodium broth to better control the salt content of the soup.
- The meatballs are browned but not fully cooked in the skillet, ensuring they stay tender after simmering in the soup.
- Browning the meatballs adds extra flavor but can be skipped for a quicker version by directly adding raw meatballs to the soup.
- Fresh parsley garnish adds a bright, fresh finish to the soup.
- Use a small pasta shape like orzo or ditalini to ensure it cooks evenly and fits well with the meatballs in each spoonful.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
