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Homemade Italian Meatball Soup
Homemade Italian Meatball Soup
Nothing says old school comfort food like tender homemade pure beef meatballs and pasta in a rich tomato broth after a busy day.
Ingredients
Meatballs:
- 1 pound lean ground beef
- 3 cloves garlic minced
- 1-1/ tablespoon Italian seasoning preferably homemade*
- 1 large egg lightly beaten
- 1/3 cup Parmesan cheese finely grated
- 1/3 cup flour
- 1/4 tablespoon Sea salt
- 1/4 tablespoon Black pepper
Soup:
- 2 tsps olive oil
- 1/2 cup onion diced
- 2-3 medium carrots diced
- 15 oz. diced tomatoes or crushed, an, undrained
- 15 oz. Italian tomato sauce can
- 6 cups low-sodium beef broth
- 1 tablespoon Italian seasoning preferably homemade*
- Sea salt to taste
- black pepper to taste
- 3/4 cup small dry pasta shape like small shells or ditalini
- 2 tablespoons parsley fresh, chopped
- Parmesan cheese for serving, optional
Instructions
- Preheat oven to 375°F.
- Spray a baking sheet with cooking spray. Set aside.
- In a large mixing bowl, add ground beef, garlic, and 1 teaspoon Italian seasoning,
- Make a well in the center and the beaten egg.
- Sprinkle mixture with cheese, flour, salt, and pepper.
- Mix to combine ingredients. Avoid overmixing.
- With your hands or a small scoop, shape the meat mixture into small balls (1/2 inch to 3/4 inch in size).
- Bake 8-10 minutes or until meatballs are lightly browned.
- While the meatballs are baking, heat olive oil in a large pot over medium heat.
- Add onion, celery and carrots.
- 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.
- Bring to a simmer. Add meatballs and pasta. Simmer uncovered 10-12 minutes or until pasta and vegetables are tender.
- Top with parsley. Serve with grated Parmesan cheese if desired.
Disclaimer
Some parts of recipe maybe AI-generated.
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
Calories: 216kcal (11%)Carbohydrates: 14g (5%)Protein: 25g (50%)Fat: 7g (11%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 51mg (17%)Sodium: 1023mg (44%)Potassium: 1153mg (33%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 911IU (18%)Vitamin C: 19mg (23%)Calcium: 122mg (12%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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