Italian Meatball Soup with Homemade Meatballs

Overhead view of a bowl of meatball soup with noodles

Italian Meatball Soup with Homemade Meatballs

Incredible Italian meatball soup takes homemade Italian meatballs and combines them with tender pasta, fresh veggies, and a flavorful tomato broth for a hearty, satisfying soup that's super easy to make. Great for cooler weather and busy evenings.

Prep: 15

Cook: 30

Total: 45

Yield:6 servings

Equipment

Baking sheet (and butter or spray oil)
Large bowl
Tablespoon or cookie scoop with release handle
Heavy-bottomed pot or dutch oven

Ingredients

For the Meatballs

½ pound ground beef
½ pound mild Italian sausage
2 cloves garlic minced
1 large egg beaten
¼ cup freshly grated parmesan
¼ cup Italian breadcrumbs
1 teaspoon Italian seasoning
kosher salt to taste
freshly ground black pepper to taste

For the Soup

1 tablespoon olive oil
1 medium onion diced
2 large carrots diced
2 stalks celery diced
3 cloves garlic minced
6 cups beef broth
1 15-ounce can tomato sauce
1 15-ounce can crushed tomatoes undrained
1 teaspoon Italian seasoning
1 cup dry short-cut pasta see Notes
¼ cup fresh parsley chopped
freshly grated parmesan for serving, optional

Instructions

Lightly grease baking sheet with butter or spray oil. Turn broiler on high.
Mix together all meatball ingredients in large bowl until thoroughly combined. Using teaspoon or cookie scoop, scoop 2 tablespoons of meatball mixture and roll between hands to smooth into meatball shape. Place on baking sheet and repeat until all meatballs have been formed.
Place baking sheet under broiler. Broil meatballs for 6 to 7 minutes or until browned, but not completely cooked through. Meatballs will finish cooking in soup.
In heavy-bottomed pot or dutch oven, heat olive oil over medium-high heat. Once oil is hot and shimmery, add onions, carrots, celery, and garlic. Cook veggies 4 to 5 minutes, stirring frequently, until all have softened.
Pour in beef broth, tomato sauce, crushed tomatoes, and Italian seasoning. Stir well and simmer 5 to 6 minutes.
Add dry pasta and broiled meatballs to soup. Cook until pasta is tender and meatballs are cooked through, then stir in fresh parsley. Portion soup into serving bowls, garnish with grated parmesan if desired, and serve hot.

Notes

Pasta: Any uncooked short pasta will work, so use your favorite. Shells, elbow, rotini, fusilli, etc.
Make it Dairy Free: Use a dairy-free parmesan alternative.

Nutrition

Recipe By:Jasmine Comer