Description
A hearty and flavorful meatball soup featuring tender meatballs made from lean ground beef, chicken, or turkey, simmered with aromatic vegetables, savory broth, tomatoes, and pasta. This comforting soup is perfect for a nutritious meal and is topped with fresh parsley and parmesan cheese.
Ingredients
Scale
Meatballs
- 1 1/2 pound lean ground beef, chicken, or turkey
- 1 egg, lightly whisked
- 1/2 cup freshly grated parmesan, plus more for serving
- 1/3 cup unseasoned bread crumbs
- 2 teaspoons dried oregano, divided
- 1/2 teaspoon sweet paprika, divided
- 1 cup chopped parsley leaves, divided
- About 3 to 5 garlic cloves, minced, divided
- Extra virgin olive oil
- Kosher salt
- Black pepper
Soup
- 1 small onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small green bell pepper, chopped
- 5 to 6 cups (40-48 ounces) beef, chicken or vegetable broth
- 1 (28-ounce) can peeled tomatoes with juices
- 3/4 cup small pasta like ditalini or small shells, uncooked
- Red pepper flakes for serving (optional)
Instructions
- Make the meatball mixture. In a large mixing bowl, add the lean ground meat, lightly whisked egg, grated parmesan, bread crumbs, 2 teaspoons dried oregano, 1/2 teaspoon sweet paprika, 1/2 cup chopped parsley, and half of the minced garlic. Drizzle with a little extra virgin olive oil and season with kosher salt and black pepper. Mix thoroughly until well combined.
- Roll the meatballs. Shape the mixture into meatballs about 1 1/2 tablespoons each. Arrange them evenly on a large, lightly oiled sheet pan. Broil for 5 to 8 minutes until browned on the outside (they will finish cooking in the soup).
- Soften the vegetables. In a large pot over medium-high heat, heat 2 tablespoons of extra virgin olive oil. Add the chopped onion, carrots, celery, green bell pepper, and the remaining minced garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables are softened.
- Simmer the soup base. Add the broth, canned peeled tomatoes with their juices, the remaining teaspoon oregano, and 1/2 teaspoon paprika to the pot. Season with salt and pepper to taste. Bring to a gentle boil, then reduce the heat and let simmer until slightly thickened, about 10 minutes.
- Cook meatballs and pasta. Add the browned meatballs and uncooked small pasta to the simmering soup. Cook for about 10 minutes until the pasta is tender and the meatballs are cooked through.
- Finish and serve. Remove the pot from heat and stir in the remaining 1/2 cup chopped parsley. Ladle the soup into serving bowls and sprinkle with extra grated parmesan cheese. Add red pepper flakes if desired for heat. Serve warm and enjoy.
Notes
- Leftovers can be cooled completely, sealed, and stored in the refrigerator for up to 3 days. Reheat gently over medium heat, adding extra liquid if needed.
- For freezing, omit the pasta. Prepare the soup as directed without pasta, cool completely, and portion into freezer-safe containers leaving room for expansion. Thaw overnight in the fridge and reheat over medium heat. Cook pasta separately and add just before serving.
- Use lean ground meat to keep the soup light but flavorful.
- Adjust the amount of garlic and herbs to your taste.
- Feel free to substitute the broth with your preferred type (beef, chicken, or vegetable) to suit dietary preferences.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
