Meatball Soup Recipe
Meatball soup with homemade beef meatballs simmered in a tomato-based broth with pasta, garlic, onion, and kale. Easy and practical for weeknights.
Servings: 6 servings
Ingredients
For the Meatballs
- 1 pound lean ground beef 93/7 works best
- 1 large egg room temperature
- ¼ cup plain breadcrumbs
- ¼ cup Parmesan cheese grated
- 2 tablespoons onion finely grated
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the Soup
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 medium red bell pepper diced
- 3 garlic cloves minced
- 1 (28-ounce) can fire roasted crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 ½ teaspoon salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ¾ cup small pasta Ditalini is used here
- 2 cups kale chopped
- Parmesan grated, for garnish
Instructions
- In a medium bowl, combine the beef, egg, breadcrumbs, Parmesan cheese, onion, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
- With a meatballer or a medium spring-loaded cookie scoop, scoop a rounded ball of the meat, about 1 ½ tablespoons, and form into meatballs. Repeat with the remaining meat mixture. You should get about 20 meatballs. Heat the oil in a large pot over medium heat. Add the meatballs and cook for 5–7 minutes, turning occasionally, until browned on all sides. Remove the meatballs from the pot and set aside.
- Add the oil to the same pot. Add the onion and red bell pepper and cook for 4–5 minutes, until softened. Add garlic and cook 1 more minute, until fragrant.
- Stir in the crushed tomatoes, vegetable broth, salt, Italian seasoning, and crushed red pepper flakes. Return the browned meatballs to the pot and bring to a boil.
- Stir in the pasta and cook uncovered for 7–9 minutes until tender. During the last 2 minutes of cooking, add the chopped kale and cook until wilted.
- Serve hot, garnished with grated Parmesan cheese.
Notes
My Top Tip: Mix the meatballs with wet hands. It keeps them from sticking and makes sure the ingredients fully combine.
Storage: Let the soup cool, then transfer it to a container and store it in the fridge for up to 4 days. Reheat in a pot on the stovetop over medium-low until warmed through. Or, for a quicker option, reheat individual bowls in the microwave.
Freezing: The pasta may lose some of its texture in the freezer, but freezing this soup will still preserve its flavor for up to 3 months. Store it in an airtight container in the freezer, then transfer it directly to a saucepan when you're ready to thaw and heat.
Nutrition
Calories: 362kcal | Carbohydrates: 33g | Protein: 23g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 84mg | Sodium: 1155mg | Potassium: 438mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1968IU | Vitamin C: 37mg | Calcium: 144mg | Iron: 4mg
QR code
Scan code to view the full recipe on your phone.
