Meatball Soup

5 from 1 vote

This Meatball Soup makes for a hearty and comforting meal. Fresh ground beef meatballs with a flavorful tomato and beef broth with pasta and veggies. Serve with dinner rolls for a complete meal.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: American

Keyword: meatball soup

Servings: servings

Calories: 434kcal

Author: Courtney

Ingredients

Meatballs

1 lb ground beef (can also do a combo of beef, pork, veal, sausage, etc)
1/4 cup onion grated or finely diced
1/2 cup breadcrumbs we use homemade Italian breadcrumbs
1/2 cup grated parmesan optional, we use vegan parmesan cheese
1/2 teaspoon granulated garlic
1/2 teaspoon parsley
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg
1/3 cup milk we use full-fat oat milk

Meatball Soup

1 tablespoon olive oil
1 small onion finely diced
2 stalks celery chopped
28 ounce crushed tomatoes with juice
6 cups beef broth
1/4 teaspoon parsley
1 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon oregano
2 cups frozen mixed vegetables
1/2-1 cup ditalini pasta or elbows

Instructions

Preheat the oven To 400 degrees F.
In a medium bowl, mix all of the meatball ingredients until just combined.
Use a small cookie scoop to make even sized meatballs, transfer to a lined baking sheet.
Roll the meatballs with your hands to make them and bake at 350 degrees F for about 15-20 minutes flipping once in between. Use an instant-read thermometer to measure the internal temperature of the meatballs, it should be 160°F.
While the meatballs cook, heat olive oil in a dutch oven of medium heat and cook the onion and celery for about 5 minutes. Add in the crushed tomatoes with juice, beef broth, seasonings, frozen vegetables, and bring to a boil.
Reduce the heat to a simmer and add in the meatballs and pasta. Cook until the pasta is done and serve.
Garnish with chopped fresh parsley or basil.

Nutrition