Are you craving comfort food? Look no further than a delicious bowl of meatball soup! This delicious soup is made with tender homemade pure beef meatballs and pasta in a tasty tomato broth, this classic dish is sure to hit the spot. Enjoy it after a busy day – you won’t be disappointed! This will be your new favorite soup recipe!
Delicious Homemade Italian Meatball Soup
Nothing says old school comfort food like tender homemade pure beef meatballs and pasta in a rich tomato broth after a busy day.
Meatball soup is a traditional comfort food that evokes nostalgic memories of home-cooked meals with its tender pure beef meatballs and egg noodles in a tomato broth. Served hot, it’s the perfect dish to help you unwind after a long day.
Easy Meatball Soup Recipe
Gather up a few simple ingredients to make this awesome meatball soup recipe just filled with flavor and homemade healthy ingredients.
Ingredients Needed for Meatball Soup
Meatballs:
1 lb. lean ground beef
3 garlic gloves, minced
3 teaspoons Italian seasoning, preferably homemade*
1 large egg, lightly beaten
1/3 cup Parmesan cheese, finely grated
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon Black pepper
Soup:
1/2 tablespoon olive olive oil
1 small onion, diced
2-3 medium carrots, diced
1 (15 oz.) can crushed or diced tomatoes, undrained
1 (15 oz.) can Italian tomato sauce
6 cups beef broth
1 teaspoon Italian seasoning
3/4 cup small dry pasta shape (like small shells or ditalini)
2 tablespoons fresh parsley, chopped
Parmesan cheese for serving (optional)
salt and black pepper, to taste
- Preheat oven to 375°F.
- Spray a baking sheet with cooking spray. Set aside.
- In a large mixing bowl, add ground beef, garlic, and 1 teaspoon Italian seasoning,
- Make a well in the center and the beaten egg.
- Sprinkle mixture with cheese, flour, salt, and pepper.
- Mix to combine ingredients. Avoid overmixing.
- With your hands or a small scoop, shape the meat mixture into small balls (1/2 inch to 3/4 inch in size).
- Bake 8-10 minutes or until meatballs are lightly browned.
- While the meatballs are baking, heat olive oil in a large pot over medium heat.
- Add onion, celery and carrots.
- Cook 10-12 minutes, stirring occasionally. Once carrots are slightly softened, add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and black pepper, to taste.
- Bring to a simmer. Add meatballs and pasta. Simmer uncovered 10-12 minutes or until pasta and vegetables are tender.
- Top with parsley. Serve with grated Parmesan cheese if desired.
Meatball Tips:
- If desired, substitute 50% pork, or a combination of beef, pork & veal often sold as meatloaf mix.
- To keep meatballs light, avoid overmixing meat mixture. Overmixing will make meatballs or meatloaf heavy and dense.
Your family will love this homemade meatball soup recipe
- 1 lb. lean ground beef
- 3 garlic gloves minced
- 3 teaspoons Italian seasoning preferably homemade*
- 1 large egg lightly beaten
- 1/3 cup Parmesan cheese finely grated
- 1/3 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon Black pepper
- 1/2 tablespoon olive olive oil
- 1 small onion diced
- 2-3 medium carrots diced
- 1 15 oz. can crushed or diced tomatoes, undrained
- 1 15 oz. can Italian tomato sauce
- 6 cups beef broth
- 1 teaspoon Italian seasoning
- 3/4 cup small dry pasta shape like small shells or ditalini
- 2 tablespoons fresh parsley chopped
- Parmesan cheese for serving optional
- salt and black pepper to taste
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Preheat oven to 375°F.
-
Spray a baking sheet with cooking spray. Set aside.
-
In a large mixing bowl, add ground beef, garlic, and 1 teaspoon Italian seasoning,
-
Make a well in the center and the beaten egg.
-
Sprinkle mixture with cheese, flour, salt, and pepper.
-
Mix to combine ingredients. Avoid overmixing.
-
With your hands or a small scoop, shape the meat mixture into small balls (1/2 inch to 3/4 inch in size).
-
Bake 8-10 minutes or until meatballs are lightly browned.
-
While the meatballs are baking, heat olive oil in a large pot over medium heat.
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Add onion, celery and carrots.
-
Cook 10-12 minutes, stirring occasionally. Once carrots are slightly softened, add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and black pepper, to taste.
-
Bring to a simmer. Add meatballs and pasta. Simmer uncovered 10-12 minutes or until pasta and vegetables are tender.
-
Top with parsley. Serve with grated Parmesan cheese if desired.
How to Make Homemade Italian Seasoning Mix
This recipe only takes a couple minutes to put together and costs less than buying pre-packaged seasoning. It also has less salt and no artificial additives or preservatives.
Ingredients:
- 2 Tablespoons dried basil
- 2 Tablespoons dried oregano
- 1 Tablespoon dried rosemary
- 2 Tablespoons dried parsley
- 1 Tablespoon dried thyme
- 1 Tablespoon red chili flakes
- 1 teaspoon garlic powder
Directions:
Combine all ingredients in an airtight container and shake well to combine.
This recipe can also be made in larger batches. Store unused amounts in an airtight container for up to 6 months.
What to Serve with Meatball Soup
Meatball soup is a hearty and satisfying dish that is perfect for cold weather or any time you’re in the mood for a comforting meal. Here are some suggestions on what to serve with meatball soup:
Crusty Bread – Serve a crusty bread such as a baguette or sourdough bread to dip into the soup and soak up the delicious broth.
Tossed Salad – A simple side salad with fresh greens, tomatoes, cucumbers, and your favorite dressing can provide a refreshing contrast to the hearty soup.
Caesar Salad – Make our Delicious Easy Caesar Salad Made in a Bag
Garlic Bread – A flavorful garlic bread with melted cheese can be a perfect accompaniment to the meatball soup.
A Few Good Wine Choices to Serve with Meatball Soup:
Pinot Noir is a light-bodied red wine with delicate tannins and bright acidity. It pairs well with meatball soup because it won’t overpower the flavors of the soup.
Chianti is a medium-bodied red wine with a fruity and slightly acidic flavor profile. It pairs well with tomato-based soups and sauces, making it a good choice for meatball soup.
Sangiovese is a medium-bodied red wine with a rich and earthy flavor profile. It pairs well with tomato-based dishes and meats, making it a good choice for meatball soup.
Barbera is a medium-bodied red wine with high acidity and fruit-forward flavors. It pairs well with rich and hearty soups, making it a good choice for meatball soup.
Merlot is a medium-bodied red wine with a smooth and mellow flavor profile. It pairs well with savory dishes such as meatball soup, and its soft tannins won’t overpower the flavors of the soup.
How to Store Leftover Meatball Soup
If you have leftover meatball soup, it’s important to store it properly to ensure its safety and to maintain its quality. Here’s how to store leftover meatball soup:
- Let the soup cool to room temperature: Before storing leftover meatball soup, allow it to cool to room temperature. This will prevent the growth of bacteria and condensation inside the storage container.
- Use an airtight container: Transfer the cooled soup to an airtight container, such as a glass or plastic container with a tight-fitting lid. This will prevent air and moisture from getting into the soup and causing it to spoil.
- Refrigerate promptly: Once the soup has been transferred to the storage container, refrigerate it as soon as possible, within 2 hours of cooking. Keep the soup in the refrigerator at 40°F or below.
- Label the container: Label the container with the date that the soup was prepared and stored. This will help you keep track of how long the soup has been in the refrigerator and when it should be consumed.
- Reheat properly: When you’re ready to eat the leftover meatball soup, reheat it on the stovetop or in the microwave until it reaches an internal temperature of 165°F. This will ensure that any bacteria that may have grown in the soup are killed.
Leftover meatball soup can be stored in the refrigerator for up to 4 days. If you want to store the soup for a longer period, it’s best to freeze it. Frozen meatball soup can last for up to 3 months.
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