Italian Meatball Soup
This Italian Meatball Soup is cozy, hearty, and packed with flavor. Tender meatballs, rich tomato broth, and soft vegetables make this an easy and comforting dish that tastes like it came straight from an Italian kitchen.
Equipment
- Large Pot
Ingredients
Meatballs
- 1 lb ground beef
- 1/2 cup bread crumbs
- 1 egg lightly beaten
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
Soup Base
- 1 tbsp olive oil
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 28 oz crushed tomatoes
- 4 cups beef broth
- 1 tsp Italian seasoning
- 1 cup small pasta or cooked rice optional
Instructions
- In a large bowl, mix ground beef, bread crumbs, egg, garlic, salt, and pepper. Roll into small 1-inch meatballs.
- Heat olive oil in a large pot. Brown meatballs on all sides for about 5 minutes. Remove and set aside.
- Sauté onion, carrot, and celery in the same pot until softened.
- Add crushed tomatoes, beef broth, and Italian seasoning. Stir and bring to a simmer.
- Return meatballs to the pot. Simmer for 20–25 minutes until meatballs are fully cooked.
- If using pasta or rice, cook separately and add just before serving.
- Season with additional salt and pepper to taste. Serve warm with crusty bread.
Notes
Use ground turkey or chicken for a lighter version. Add spinach or kale at the end for extra greens. Can be made in a slow cooker after browning meatballs. Leftovers taste even better the next day!