Italian Meatball Soup

Italian Meatball Soup

from dinneratthezoo.com
55 min
6 servings

This Italian meatball soup is tender beef meatballs, vegetables and pasta, all simmered in a rich tomato broth. An easy dinner option that's perfect for a busy weeknight!

Ingredients

  • 1 pound ground beef (I use 90% lean)
  • 1 teaspoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried parsley
  • 1 egg
  • 1/3 cup parmesan cheese (finely grated)
  • 1/3 cup Italian breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • cooking spray
  • 2 teaspoons olive oil
  • 1/2 cup onion (finely diced)
  • 2 stalks celery (sliced)
  • 2 carrots (peeled and diced)
  • 15 ounce can crushed tomatoes (do not drain)
  • 16 ounce can tomato sauce
  • 6 cups beef broth
  • 1 teaspoon dried Italian seasoning
  • salt and pepper to taste
  • 3/4 cup dry short pasta (such as ditalini)
  • 2 tablespoons fresh parsley (chopped)
  • parmesan cheese for serving (optional)

Directions

  1. 1

    Preheat the broiler.

  2. 2

    For the meatballs: place all of the meatball ingredients in a large bowl. Stir with a large spoon or use your hands to combine all the ingredients. You can add a few teaspoons of water if needed to make the process easier.

  3. 3

    Shape the meat mixture into small balls (1/2 inch to 3/4 inch in size). Place on a sheet pan lined with cooking spray. Coat the tops of the meatballs with cooking spray.

  4. 4

    Broil for 8-10 minutes until meatballs are lightly browned.

  5. 5

    While the meatballs are cooking, heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots.

  6. 6

    Cook the vegetables for 4-5 minutes. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.

  7. 7

    Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes, or until pasta and vegetables are tender.

  8. 8

    Top with parsley. Serve with parmesan cheese if desired.