Meatball Soup Recipe

This delicious Meatball Soup Recipe brings homemade meatballs and pasta together with onions, carrots, celery, and green beans in a hearty beef broth that has been perfectly seasoned with Italian spices.

Course Soup

Cuisine Italian

Keyword how do you make meatball soup, how to make meatball soup, Italian meatball soup, meatball soup recipe

Prep Time 10

Cook Time 40

Servings servings

Calories 436kcal

Author Beth Pierce

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.

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