Nothing beats a warm, comforting bowl of homemade meatball soup on a chilly evening. This hearty soup combines tender meatballs, vibrant vegetables, and pasta in a richly seasoned broth, creating a meal that is satisfying and full of flavor. Whether you’re looking to warm up your family after a long day or prepare a meal for guests, this dish delivers on taste and comfort.
What makes this soup special is its versatility. You can customize it to suit your family’s preferences, substituting the meat or veggies with what you have on hand. It’s also a great way to introduce more vegetables into your diet, as the savory broth ties everything together seamlessly.
Plus, making meatballs from scratch adds a personal touch that elevates the dish. Don’t let that intimidate you—it’s simpler than you think! With just a few pantry staples, you can create a wholesome, nourishing soup that’s perfect for any occasion.
Ingredients (Serves 8)
For the Meatballs:
- 1 ½ lbs ground beef
- 1 large egg
- ¼ cup minced yellow onion
- 2 cloves garlic, minced
- ⅓ cup plain or Italian breadcrumbs
- 2 teaspoons Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 2 large carrots, peeled and diced
- 1 ½ cups green beans, trimmed and cut into 1-inch pieces
- 6 cups low-sodium beef broth
- 1 can (8 ounces) tomato sauce
- 1 can (14.5 ounces) fire-roasted tomatoes
- ¾ cup small pasta (e.g., orzo, ditalini, or mini farfalle)
- 1 ½ teaspoons dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Make the Meatballs:
In a large bowl, gently combine ground beef, egg, breadcrumbs, minced onion, garlic, Worcestershire sauce, salt, and pepper. Use a small scoop or your hands to shape the mixture into evenly sized meatballs. - Cook the Meatballs:
Heat 3 tablespoons of olive oil in a skillet over medium heat. Brown the meatballs in batches, ensuring not to overcrowd the pan. Set the cooked meatballs aside. - Prepare the Soup Base:
In a large stockpot, heat olive oil over medium heat. Sauté the onions, carrots, celery, and green beans for 7–8 minutes until slightly softened. Stir in parsley, oregano, basil, garlic powder, and onion powder, cooking for an additional 2 minutes. - Simmer the Soup:
Add the beef broth, tomato sauce, and fire-roasted tomatoes to the pot. Bring to a boil, then reduce to a simmer for 7–10 minutes. - Combine and Finish:
Stir in the browned meatballs and pasta. Simmer for an additional 10 minutes, or until the pasta is tender. Season with salt and pepper to taste. - Serve and Garnish:
Ladle the soup into bowls and garnish with fresh parsley. Optionally, top with freshly grated Parmesan cheese.
Nutritional Information and Dietary Concerns
This soup is rich in protein from the meatballs, while the vegetables provide vitamins and fiber. The broth is low in fat, and small pasta adds just the right amount of carbohydrates for energy. For a lighter version, consider using ground turkey or chicken instead of beef and a low-sodium broth. You can also skip the pasta for a low-carb option.
Notes and Options
- Replace beef with ground pork, turkey, or chicken.
- Use zucchini noodles or cauliflower rice instead of pasta for a low-carb version.
- Add diced potatoes for a heartier texture.
- Incorporate additional vegetables like mushrooms or spinach for variety.
Sharing and Commenting is Caring
Did you try this recipe? Share your thoughts, tips, or creative twists in the comments! Your feedback inspires others and helps make this recipe even better. Don’t forget to share it with friends or family—they’ll thank you for introducing them to this comforting classic!