Meatball Soup

This simple and delicious meatball soup recipe is perfect for a quick and easy dinner. With hearty meatballs, flavorful broth, and vegetables, it’s sure to be a hit with the whole family. It is lightly seasoned with Italian spices in a tasty, beefy, rich tomato broth.

This delectable, tender meatball soup combines onions, carrots, celery, and green beans with Italian seasonings in a rich tomato-beef broth, featuring homemade meatballs and mini Farfalle Pasta. This soup is a complete meal, but sometimes I like to serve it with a garden salad and cheese garlic bread.

Ingredient Notes and Substitutions

Ground beef: Use beef with a bit of fat in it for flavor

Breadcrumbs: Italian, unseasoned, or homemade

Olive oil: Substitute with vegetable oil or canola oil

Beef broth: Use low-sodium or beef stock

Tomato sauce: canned or homemade

Small pasta: Any small pasta or noodle will work, such as mini farfalle, ditalini, acini de pepe, or orzo.

How To Make Meatball Soup

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

1. Make the meatball mixture and roll it into meatballs. Brown them in a skillet or bake them in the oven.
2. Cook the onions, carrots, celery, and green beans until the onions and celery are soft. Add the spices and cook for another minute or so.
3. Add the beef broth, tomato sauce, and fire-roasted tomatoes, and bring the mixture to a boil. Reduce and simmer for about 10 minutes.
4. Add the pasta and cooked meatballs and simmer until the pasta is tender.

Preparation Tips

• Canned, fire-roasted tomatoes are charred over an open flame before being diced and canned. You can find them at your local grocery store, along with other canned tomatoes.
• Brown the meatball for added flavor and caramelization.
• Add 1-2 tablespoons of freshly grated Parmesan Cheese to each soup bowl for added flavor.

Frequently Asked Questions

Can I use other types of ground meat in the meatballs?

Substitute ground chicken, pork, or turkey for the ground beef. They all make delicious meatballs. Substitute chicken broth if you are using ground chicken or ground turkey.

Can I use frozen vegetables in this soup?

I prefer fresh veggies, but frozen ones work as well. Just add them to the simmering soup.

Can I use frozen premade meatballs?

Save time with frozen premade meatballs, or make the meatballs ahead of time and freeze them. There is no need to thaw them. Just drop them in the simmering broth, frozen.

Recipe:

Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 8

Ingredients

Meatballs

• 1½ lbs ground beef
• ¼ cup finely minced yellow onions
• 2 cloves garlic minced
• ⅓ 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

Meatball 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 in one inch segments
• 1 ½ teaspoon 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 (8-ounce) can tomato sauce
• 1 (14.5-ounce) can fire-roasted tomatoes
• ¾ cup Mini Farfalle pasta
• chopped fresh parsley
• salt and pepper to taste

Instructions

• Gently mix the ground beef, minced yellow onion, minced garlic, breadcrumbs, egg, Worcestershire Sauce, salt, and freshly ground black pepper in a large bowl. Using a 1½-tablespoon scoop for equal proportioning, roll the meatballs and place them on a baking sheet covered with parchment paper. 
• Heat 2 tablespoons olive oil in a skillet over medium to medium-high heat. Add the meatballs to the skillet and brown them. Work in batches and do not crowd the pan. Add more oil if needed. Remove the meatballs to a plate and cover to keep warm.
• In a large, heavy stockpot, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and green beans. Cook for 7-8 minutes or until slightly soft and fragrant. Add the parsley, oregano, basil, garlic powder, and onion powder. Cook for 2 minutes, stirring constantly.
• Pour in the beef broth, tomato sauce, and fire-roasted tomatoes. Increase the heat to medium-high. Bring the mixture to a boil and then reduce it to a simmer. Let everything simmer for about 7-10 minutes. Stir in the pasta and browned meatballs, and simmer for an additional 10 minutes or until the pasta is tender. Serve it promptly, so the pasta does not overcook.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
• To freeze, first cool to room temperature. Then spoon into freezer zipper bags, removing as much air as possible. Remember that liquid expands as it freezes, so do not fill the bag. Freeze for up to 3 months. Thaw in the fridge overnight, then reheat on the stovetop over low heat or in the microwave at reduced power.
• For best results, if you freeze or store any of this soup for later consumption, remove the portion you will save before adding the pasta. Hold back a proportionate amount of pasta and add it when you reheat the soup