Hearty Meatball Soup, a Simple Comfort Meal (Print Version)
Hearty Meatball Soup brings warmth and flavor to any table. Learn my easy recipe for a comforting, homemade meal that just feels right.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat, Dairy (optional)
# Ingredients:
→ Meatball Magic
01 -
1 lb ground beef (80/20 preferred, or beef/pork mix)
02 -
1/4 cup breadcrumbs
03 -
1 large egg
04 -
1/4 cup grated yellow onion (from 1/2 small onion)
05 -
2 cloves garlic, minced
06 -
1/2 tsp salt
07 -
1/4 tsp black pepper
→ Hearty Base
08 -
1 tbsp olive oil
09 -
1/2 yellow onion, diced
10 -
2 carrots, peeled and diced
11 -
2 celery stalks, diced
12 -
4 cups beef broth (low sodium)
13 -
1 (14.5 oz) can diced tomatoes, undrained
14 -
1/2 cup small pasta (ditalini, orzo, or small shells)
→ Finishing Touches
15 -
1/4 cup fresh parsley, chopped
16 -
Grated Parmesan cheese, for serving
# Instructions:
01 -
In a large bowl, I gently mix the ground beef, a bit of grated onion, garlic, breadcrumbs, an egg, and some salt and pepper. Don't overmix, hon! That's how you get tough meatballs, and we want them tender. I just use my hands, squishing gently until it's just combined. Then, I roll them into little bite-sized balls, about an inch in diameter. They don't have to be perfectly round; some rustic charm is totally fine!
02 -
Heat a little olive oil in a big pot or Dutch oven over medium-high heat. Carefully place the meatballs in a single layer. You might need to do this in batches so you don't crowd the pan. Let them get a nice golden-brown crust on all sides. This step is key for flavor! I learned that after trying to just drop raw meatballs into broth once – they were grey and sad, and the broth was greasy. Sear them, trust me, it's worth the extra few minutes.
03 -
Once the meatballs are seared and set aside, I usually have some lovely browned bits stuck to the bottom of the pot – that's flavor gold! Reduce the heat to medium, add a splash more oil if needed, then toss in the diced onions, carrots, and celery. Sauté them until they start to soften, about 5-7 minutes. I love how the kitchen starts to smell amazing at this point, all sweet and savory.
04 -
Pour in the beef broth and canned diced tomatoes. Scrape up all those delicious browned bits from the bottom of the pot with a wooden spoon – that's called deglazing, and it adds so much depth to our Hearty Meatball Soup. Bring it to a gentle simmer, then nestle the seared meatballs back into the pot. Let everything simmer for about 15-20 minutes, or until the meatballs are cooked through and the flavors have melded together beautifully.
05 -
Now for the fun part! Stir in your small pasta. I usually go for ditalini because it’s so cute, but orzo works just as well. Cook according to package directions, or until the pasta is al dente. Keep an eye on it, because pasta can absorb a lot of liquid and get mushy fast if you're not careful. I once overcooked it so much it turned into a thick, gloopy stew, not soup! A little extra broth can fix it, though.
06 -
Taste the Hearty Meatball Soup and adjust seasonings if needed. Sometimes I add a pinch more salt or a grind of black pepper. Ladle it into bowls, sprinkle with plenty of fresh parsley and a generous grating of Parmesan cheese. Seriously, don't skimp on the cheese. It just makes the whole experience feel extra special and comforting. Enjoy your warm, homemade meal!
# Notes:
01 -
Don't rush the simmer, honestly, that's where all the magic happens with the broth!
02 -
This soup tastes even better the next day; leftovers are a total win, just reheat gently.
03 -
Swapped spinach for kale once, and it was pretty good, just a bit more bite.
04 -
A sprinkle of fresh parsley at the end really brightens everything up, don't skip it!
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
large bowl
03 -
wooden spoon
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 30-40g
Protein: 25-35g