Description
This hearty Meatball Soup recipe features tender homemade beef meatballs simmered in a rich tomato and beef broth with fresh vegetables and pasta, creating a comforting and flavorful one-pot meal perfect for any day.
Ingredients
Scale
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)
Soup Base
- 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)
Garnish
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Meatballs: In a mixing bowl, combine ground beef, minced onions, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix well and form into small meatballs approximately 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, browning them evenly on all sides for about 5-7 minutes. They do not need to be fully cooked at this stage. Transfer the browned meatballs to a plate and set aside.
- Sauté Vegetables: In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add chopped onions, carrots, and celery, and sauté for 5-7 minutes until the vegetables begin to soften.
- Add Seasonings and Green Beans: Stir in green beans, dried parsley, oregano, basil, garlic powder, and onion powder. Cook for another 2 minutes to allow flavors to blend.
- Deglaze and Simmer: Pour in the 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 pot. Cover and let simmer for 15 minutes, allowing the meatballs to cook through and flavors to meld.
- Cook Pasta: Stir in the pasta of your choice and continue simmering for 8-10 minutes, or until the pasta is tender. If using quicker-cooking pasta, check around 7 minutes to avoid overcooking.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls, garnish with freshly chopped parsley, and serve hot.
Notes
- Use low-sodium beef broth to control the saltiness of the soup.
- Choose small pasta shapes that cook quickly and blend well in soup, such as mini farfalle or ditalini.
- Do not overcook the meatballs during browning, as they will finish cooking in the soup.
- For a spicier variation, add a pinch of red pepper flakes when sautéing vegetables.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
