Italian Meatball Soup

Italian Meatball Soup

Recipe by Maria VergaraCourse: SoupsCuisine: Italian


Prep time


Cooking time






  • For the Meatballs
  • 1 pound ground beef

  • 1/4 teaspoon pepper

  • 1/3 cup Italian breadcrumbs

  • 1 teaspoon garlic, minced

  • 1/2 teaspoon dried parsley

  • 1 egg

  • 1/3 cup parmesan cheese finely grated

  • 1 teaspoon dried Italian seasoning

  • 1/2 teaspoon salt

  • cooking spray

  • For the Soup
  • 16 ounce can tomato sauce

  • 15 ounce can crushed tomatoes do not drain

  • 6 cups beef broth

  • 2 tablespoons fresh parsley, chopped

  • 2 stalks celery, sliced

  • 2 carrots, peeled and diced

  • 2 teaspoons olive oil

  • 1 teaspoon dried Italian seasoning

  • 1/2 cup onion finely diced

  • 3/4 cup dry short pasta such as ditalini

  • parmesan cheese for serving optional

  • salt and pepper to taste


  • Preheat the broiler.
  • For the meatballs: In a large bowl, place all of the meatball ingredients. Stir with a large spoon or use your hands to combine all the ingredients. You can add a few teaspoons of water if needed to make the process easier.
  • Shape the meat mixture into small balls (1/2 inch to 3/4 inch in size). Place on a sheet pan lined with cooking spray. Coat the tops of the meatballs with cooking spray.
  • Broil for 8-10 minutes until meatballs are lightly browned.
  • While the meatballs are cooking, heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots.
  • Cook the vegetables for about 4-5 minutes. Add the salt, pepper, tomato sauce, crushed tomatoes, beef broth, and Italian seasoning.
  • Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes, or until pasta and vegetables are tender.
  • Top with parsley.
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