Meatball Soup

This meatball soup recipe is easy to make with with juicy meatballs, tender vegetables and pasta simmered in a rich, tomato-savory broth full of Italian flavor.

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Ingredients

1 Tablespoon olive oil
½ cup chopped onion
1 cup chopped celery
1 cup chopped carrots
3 cloves garlic , minced
1 pound fully cooked meatballs (see note if using frozen)
4 cups (32 ounces) beef broth , use up to 2 cups more (see notes)
1 (28-ounce) can diced tomatoes
1 Tablespoon Italian seasoning
1 ¼ cup Ditalini pasta , or elbow noodles
Salt , to taste
Ground black pepper , to taste

Optional for serving: Parmesan cheese and Fresh parsley or basil

Instructions

Saute veggies. In a large pot or Dutch oven over medium heat, heat 1 Tablespoon oil. Add 1/2 cup onions, 1 cup carrots, and 1 cup chopped celery and sauté 3 to 5 minutes, or until onions are tender. Add 3 cloves garlic and one pound cooked meatballs and cook an additional 2 minutes.
Add broth and seasonings. Stir in 4 cups beef broth, 1 28 ounce can tomatoes, and 1 Tablespoon Italian seasoning and bring to a boil. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally.
Add pasta. Add 1 1/4 cup noodles and cook an additional 10 minutes or until al dente. Salt and pepper, to taste.
Ladle into bowls and enjoy topped with parmesan and basil, if desired.

Notes

Broth: This is a thicker soup, so if you prefer more broth add an extra 1-2 cups of broth or water. You could also just use less noodles (3/4-1 cup).

Frozen meatballs: If using frozen meatballs, set out to thaw before adding to the soup.

Variations: This recipe tastes delicious with my easy homemade meatballs. You can also use turkey meatballs if preferred.

Freeze: You can freeze this meatball soup, however, I'd recommend leaving out the pasta so that it doesn't get mushy. Let cool completely, then pour into a freezer bag or container. Don't fill it to the top - you want to leave enough room for the soup to expand. Then store in the freezer for up to 3 months.

Thaw + Reheat: Let thaw in the fridge overnight or microwave to thaw. Then reheat in a pot on the stove until warm. While the soup warms, cook the pasta in a separate pot. Then mix it in with the leftover soup and enjoy!

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat it in the microwave for 1 to 2 minutes, or until it’s heated through.

Nutrition