Soups & Stewscookingclassy5.0
Meatball Soup
A hearty soup made with lean ground beef, a healthy dose of vegetables and herbs, a savory tomatoey broth, and lovely little ditalini pasta. A cozy soup that's sure to satisfy!Recipe makes about 13 cups.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- cutting board
- pot
- pan
- skillet
📝 Preparation Steps
1
For the meatballs: In a mixing bowl toss together, beef, panko, parmesan, egg, 2 Tbsp parsley, the Italian seasoning, salt and pepper. Break up the beef as you toss to evenly combine ingredients, just don't over-work the mixture so meatballs stay tender.
large egg1(4.5 oz) dry ditalini pasta1 cupItalian seasoning, (divided)2 tsp
2
Scoop mixture out just over 1 Tbsp at a time (I use a #60 cookie scoop, lightly heaped), and shape into rounds. Set them on a baking tray or cutting board as you work.
3
Heat 1 Tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery and saute 8 to ⏱️ 9 minutes until almost tender. Add garlic and saute ⏱️ 1 minute longer.
olive oil, (divided)2 Tbsp(4.5 oz) dry ditalini pasta1 cupdiced carrots ((2 medium)`)1 cup
4
Meanwhile drizzle remaining 1 Tbsp olive oil in a 12-inch non-stick skillet and heat over medium-high heat. Add meatballs once heated and cook until golden brown on top and bottom, about ⏱️ 2 minutes per side. Transfer to a plate (if you have some browned bits in the pan deglaze it with 1/2 cup of the chicken broth and add it to the soup mixture once veggies are sauteed with remaining chicken broth for added flavor).
olive oil, (divided)2 Tbsp(4.5 oz) dry ditalini pasta1 cupcup (1.2 oz) panko bread crumbs1/2cup (1 oz) finely shredded parmesan cheese, (plus more for serving)1/2cups chopped yellow onion1 1/2cup thinly sliced celery (2 medium ribs)3/4
5
To the sauteed vegetable mixture add chicken broth, crushed tomatoes, diced tomatoes, remaining 1 tsp Italian seasoning and season with salt and pepper to taste. Bring mixture to a simmer over medium-high heat.
crushed tomatoes1 (14.5 oz.) can(4.5 oz) dry ditalini pasta1 cupItalian seasoning, (divided)2 tsp
6
Add meatballs and pasta, reduce heat to medium-low and simmer until pasta is tender, stirring occasionally, about 13 to ⏱️ 15 minutes.
7
Off heat stir in remaining 4 Tbsp parsley and the basil. Thin soup with more broth as needed (it will thicken as it rests). Top individual servings with shredded parmesan cheese to taste.
Nutrition Facts
calories
387 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
7 g
sugar Content
12 g
sodium Content
1083 mg
protein Content
29 g
trans Fat Content
0.3 g
cholesterol Content
81 mg
carbohydrate Content
43 g
saturated Fat Content
4 g
unsaturated Fat Content
7 g
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