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Homemade Italian Meatball Soup

Looking for some delicious fall and winter comfort food? This homemade Italian meatball soup certainly fits the bill. Tender homemade meatballs and pasta in a rich tomato broth are just perfect on a chilly day.

Course Soup
Cuisine American/Canadian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Calories 285 kcal

Ingredients

Meatballs:

  • 1 pound lean ground beef
  • 3 garlic gloves minced
  • 1-1/2 t. Italian seasoning
  • 1 large egg lightly beaten
  • 1/3 c. Parmesan cheese finely grated
  • 1/3 c. flour
  • 1/4 t. Sea salt
  • 1/4 t. Black pepper

Soup:

  • 2 t. olive oil
  • 1/2 c. onion diced
  • 2-3 medium carrots diced
  • 1 15 oz. can crushed or diced tomatoes undrained
  • 1 15 oz. can Italian tomato sauce
  • 6 c. low-sodium beef broth
  • 1 t. Italian seasoning
  • Sea salt and black pepper to taste
  • 3/4 c. small dry pasta shape like small shells or ditalini
  • 2 T. fresh parsley chopped
  • Parmesan cheese for serving optional

Instructions

  1. Preheat oven to 375°F.
  2. Spray a baking sheet with cooking spray. Set aside.
  3. In a large mixing bowl, add ground beef, garlic, and 1 teaspoon Italian seasoning,
  4. Make a well in the center and the beaten egg.
  5. Sprinkle mixture with cheese, flour, salt, and pepper.
  6. Mix to combine ingredients. Avoid overmixing.
  7. With your hands or a small scoop, shape the meat mixture into small balls (1/2 inch to 3/4 inch in size).
  8. Bake 8-10 minutes or until meatballs are lightly browned.
  9. While the meatballs are baking, heat olive oil in a large pot over medium heat.
  10. Add onion, celery and carrots.
  11. Cook 10-12 minutes, stirring occasionally. Once carrots are slightly softened, add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and black pepper, to taste.
  12. Bring to a simmer. Add meatballs and pasta. Simmer uncovered 10-12 minutes or until pasta and vegetables are tender.
  13. Top with parsley. Serve with grated Parmesan cheese if desired.

Recipe Notes

If desired, substitute 50% pork, or a combination of beef, pork & veal often sold as meatloaf mix. To keep meatballs light, avoid overmixing meat mixture. Overmixing will make meatballs or meatloaf heavy and dense.

Nutrition Facts
Homemade Italian Meatball Soup
Amount Per Serving
Calories 285 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 78mg26%
Sodium 1169mg51%
Potassium 1263mg36%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 6g7%
Protein 27g54%
Vitamin A 4011IU80%
Vitamin C 17mg21%
Calcium 136mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.