Go Back
+ servings
Italian Meatball Soup

Italian Meatball Soup

Delicious Italian Meatball Soup packed with flavor, perfect for a cozy meal.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 435 kcal

Equipment

  • oven
  • large bowl
  • baking sheet
  • large pot
  • cookie scoop

Ingredients
  

For the meatballs

  • Olive oil or cooking spray
  • 1 large egg
  • cup finely grated Parmesan cheese
  • cup panko breadcrumbs
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • teaspoon black pepper
  • 1 pound lean ground beef

For the soup

  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 2 large stalks celery, finely diced
  • Salt and pepper, to taste
  • 2 cloves garlic, minced or finely grated
  • 2 14.5-ounce cans diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • ½ pound ditalini (or other small pasta)
  • Finely chopped fresh parsley, for serving

Instructions
 

Preparation Method

  • Preheat the oven to 425°F. Line a baking sheet with foil and grease with a bit of olive oil or cooking spray.
  • Make the meatballs: To a large bowl, add the egg, Parmesan, breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper, and mix everything together with a fork. Add the ground beef and gently mix until it's evenly distributed. Use a 1-tablespoon cookie scoop to form the meatballs or roll the mixture into 35 to 40 meatballs. Place on the prepared baking sheet.
  • Bake: Place in the oven and bake for 7 to 8 minutes, until just starting to brown.
  • Meanwhile, start on the soup: While the meatballs are cooking, heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, 7 to 8 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
  • Finish the soup: Add the diced tomatoes, chicken broth, and Italian seasoning. Transfer the meatballs into the soup mixture, stir everything together, and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes. Turn the heat up to a boil again, add the pasta, and reduce to medium. Simmer, stirring occasionally (so the noodles don't stick), or until noodles are al dente and the vegetables are tender, about 10 minutes. Taste and season with salt and pepper, if needed. Garnish with fresh parsley and serve immediately.

Notes

Love the recipe? Leave us stars and a comment below!

Nutrition

Serving: 1bowlCalories: 435kcalCarbohydrates: 29gProtein: 34gFat: 21g
Keyword Comfort Food, family dinner, Italian Meatball Soup, meatballs, soup
Tried this recipe?Let us know how it was!