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Meatball Soup

Meatball soup with homemade meatballs simmered in a ruby-red tomato broth with tender vegetables and small pasta. A one-pot method that turns deeply savory and even better the next day.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef
  • 0.25 cup breadcrumbs
  • 1 egg
  • 2 garlic cloves, minced
  • 0.25 cup grated Parmesan
Soup
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 cup beef broth
  • 1 can (14 oz) diced tomatoes
  • 1 cup small pasta
  • 1 Fresh parsley, for garnish
Seasoning
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Make the meatballs
  1. In a bowl, combine ground beef, breadcrumbs, egg, minced garlic, and grated Parmesan, then mix until just combined. Roll into small, uniform meatballs so they cook evenly in the broth.
Build the tomato broth
  1. Heat the olive oil in a Dutch oven over medium heat and add the chopped onion, diced carrots, and diced celery. Sauté for 6-8 minutes, stirring, until softened and fragrant.
  2. Add the beef broth and diced tomatoes to the pot. Bring to a simmer over medium-high heat, with steady small bubbles breaking at the edges.
Cook the soup
  1. Gently drop the meatballs into the simmering broth in a single layer as much as possible. Cook for 12-15 minutes, keeping the liquid at a gentle simmer.
  2. Add the small pasta to the pot and stir so it isn’t stuck on the bottom. Cook for 8-10 minutes until al dente, with the pasta still holding its shape.
  3. Season with salt and pepper to taste, then stir once more to distribute evenly. Garnish with fresh parsley before serving and serve hot.

Notes

Pro tip: roll meatballs small and uniform for even cooking, and add the pasta toward the end to avoid mushiness. Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave. Freezing is not recommended because pasta texture can change. For a lighter option, swap half the ground beef for lean ground turkey to reduce fat while keeping the broth hearty.