Description
This hearty Meatball Soup Recipe combines tender homemade beef meatballs with a medley of fresh vegetables and flavorful herbs simmered in a rich tomato and beef broth. Enhanced with mini pasta, it’s a comforting, satisfying dish perfect for any season.
Ingredients
Scale
Meatballs
- 1 ½ 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
For Browning
- 2 tablespoons olive oil
Soup Base
- 3 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 one-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 ounce) tomato sauce
- 1 can (14.5 ounce) fire roasted tomatoes
- ¾ cup Mini Farfalle pasta (or ditalini, acini de pepe, or orzo)
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare Meatball Mixture: In a large bowl, gently combine ground beef, minced yellow onions, minced garlic, breadcrumbs, egg, Worcestershire sauce, kosher salt, and freshly ground black pepper. Mix just until combined to keep the meatballs tender.
- Form and Brown Meatballs: Using a 1 ½ tablespoon scoop, portion out equal-sized meatballs and place them on a baking sheet lined with parchment paper. Heat 2 tablespoons olive oil in a skillet over medium to medium-high heat. Brown the meatballs in batches without crowding, adding more oil if necessary. Remove browned meatballs to a plate and cover to keep warm.
- Cook Vegetables and Herbs: In a large heavy stockpot, heat 3 tablespoons olive oil over medium heat. Add chopped onion, carrots, celery, and green beans. Sauté for 7-8 minutes, until vegetables begin to soften and become fragrant. Stir in dried parsley, oregano, basil, garlic powder, and onion powder. Cook for 2 more minutes, stirring constantly to release aromas.
- Add Liquids and Simmer: Pour in beef broth, tomato sauce, and fire-roasted tomatoes. Bring the mixture to a boil over medium-high heat, then reduce heat to maintain a simmer. Let simmer for 7-10 minutes to develop flavors.
- Add Pasta and Meatballs, Finish Cooking: Stir in the mini farfalle pasta and gently add the browned meatballs back into the soup. Continue simmering for about 10 minutes or until the pasta is tender and meatballs are cooked through.
- Serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley and serve promptly to prevent the pasta from overcooking.
Notes
- Ensure not to overmix the meatball mixture to keep them tender and juicy.
- Browning meatballs before adding to the soup enhances flavor and texture.
- Use low sodium beef broth to control the saltiness of the soup as tomato sauce and canned tomatoes add additional salt.
- Serve the soup immediately after cooking to avoid mushy pasta.
- Mini pasta varieties like ditalini, acini de pepe, or orzo work well in this soup.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Italian
Keywords: meatball soup, beef meatball soup, Italian soup, vegetable soup with meatballs, hearty soup recipe, cozy soup
