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
Scale
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.
