Meatball Soup Recipe: Hearty, Flavorful, and Comforting

This Meatball Soup is the ultimate comfort food. The tender, savory meatballs are made with lean ground beef, chicken, or turkey, seasoned with a blend of oregano, paprika, and garlic, then simmered in a rich broth with vegetables and pasta. It’s a perfect balance of flavors that will warm you up on a chilly day and leave you feeling satisfied. Whether you’re looking for a quick weeknight meal or a dish that’s perfect for a cozy weekend dinner, this meatball soup is an easy, hearty choice that your whole family will love.

Why You’ll Love This Recipe

1. Comforting and Hearty

With a rich broth, savory meatballs, and plenty of vegetables, this soup is the perfect dish to fill you up and keep you warm.

2. Customizable Protein

You can make this soup with your choice of lean ground beef, chicken, or turkey, giving you flexibility to suit your preferences or dietary needs.

3. Packed with Flavor

The combination of oregano, paprika, garlic, and Parmesan gives the meatballs and broth a deep, savory flavor that’s rich without being overwhelming.

4. Quick and Easy

This soup comes together in under an hour, making it perfect for busy nights when you need something satisfying but don’t have much time to cook.

5. Healthy and Balanced

Packed with lean protein, vegetables, and whole grains (from the pasta), this soup is a wholesome, balanced meal that’s both delicious and nutritious.

Ingredients

• Lean ground beef, chicken, or turkey
• Egg, lightly whisked
• Freshly grated Parmesan (plus more for serving)
• Unseasoned bread crumbs
• Dried oregano
• Sweet paprika
• Fresh parsley leaves (divided)
• Garlic cloves, minced
• Extra virgin olive oil
• Kosher salt
• Black pepper
• Small onion, chopped
• Carrots, chopped
• Celery stalks, chopped
• Green bell pepper, chopped
• Beef, chicken, or vegetable broth
• Peeled tomatoes (28-ounce can with juices)
• Small pasta (like ditalini or small shells)
• Red pepper flakes (optional, for serving)

Variations

• Vegetarian Version: Replace the ground meat with plant-based meat or lentils for a vegetarian version of this hearty soup.
• Spicy Kick: Add more red pepper flakes or a pinch of cayenne pepper to the meatballs or soup for extra heat.
• Different Pasta: Use any small pasta you have on hand—tiny shells, elbow macaroni, or orzo are all great substitutes.
• Add Extra Veggies: Feel free to add other vegetables like zucchini, spinach, or potatoes to make the soup even heartier.

How to Make the Recipe

Step 1: Prepare the Meatballs

In a large bowl, combine the ground meat, egg, 1/2 cup of Parmesan, bread crumbs, 1/2 tablespoon of oregano, 1/2 teaspoon of paprika, 1/2 cup of chopped parsley, and 2-3 minced garlic cloves. Season with salt and black pepper to taste. Mix everything together until well combined, then shape the mixture into small meatballs (about 1-inch in diameter).

Step 2: Brown the Meatballs

In a large pot or Dutch oven, heat a tablespoon of extra virgin olive oil over medium heat. Once the oil is hot, add the meatballs in batches, being careful not to overcrowd the pot. Brown the meatballs on all sides, about 5-7 minutes. Remove the meatballs from the pot and set them aside.

Step 3: Sauté the Vegetables

In the same pot, add a bit more olive oil if necessary and sauté the chopped onion, carrots, celery, and bell pepper. Cook for 5-7 minutes, or until the vegetables are softened.

Step 4: Add the Broth and Tomatoes

Add the broth (beef, chicken, or vegetable) to the pot, followed by the peeled tomatoes with their juices. Use a spoon to break up the tomatoes into smaller pieces. Stir everything together, scraping the bottom of the pot to release any browned bits from the meatballs.

Step 5: Simmer the Soup

Return the browned meatballs to the pot, along with any juices that have accumulated on the plate. Bring the soup to a simmer, then cover and cook for 15-20 minutes, allowing the meatballs to cook through.

Step 6: Add the Pasta

Add the uncooked pasta to the soup and stir. Continue to simmer for an additional 10-12 minutes, or until the pasta is tender and cooked through.

Step 7: Season and Serve

Stir in the remaining 1/2 teaspoon of paprika and 1/2 tablespoon of oregano, along with the remaining chopped parsley. Taste and adjust the seasoning with salt, pepper, and red pepper flakes if desired. Serve the soup hot with extra Parmesan and a sprinkle of red pepper flakes for a little heat.

Tips for Making the Recipe

• Don’t Overmix the Meatball Mixture: Overworking the meat can result in tough meatballs. Mix just until everything is combined for tender meatballs.
• Avoid Overcrowding the Pot: When browning the meatballs, do it in batches so they brown evenly and don’t steam.
• Use a Wide Pot: A wide, heavy-bottomed pot or Dutch oven helps ensure even heat distribution, making it easier to brown the meatballs and sauté the vegetables.

How to Serve

Serve this hearty meatball soup with a side of crusty bread or a simple green salad. It also pairs beautifully with a sprinkle of extra Parmesan and a few red pepper flakes for some added spice. If you want to make the meal even more filling, serve with a side of roasted vegetables.

Make Ahead and Storage

Storing Leftovers

Store leftover meatball soup in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, and the soup will taste even better the next day.

Freezing

This soup can be frozen for up to 2 months. Let the soup cool completely before transferring it to a freezer-safe container. To reheat, thaw overnight in the refrigerator and heat on the stovetop. Add a little extra broth if needed when reheating.

Reheating

Reheat the soup over medium heat, adding a little broth or water if it has thickened too much. Stir occasionally to ensure the soup heats evenly.

FAQs

1. Can I use ground turkey or chicken for the meatballs?

Yes, ground turkey or chicken will work well in this recipe, though they may yield a slightly leaner meatball.

2. Can I use a different type of pasta?

Absolutely! You can use any small pasta such as elbow macaroni, small shells, or orzo in place of ditalini.

3. Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs a day or two in advance and store them in the refrigerator until you’re ready to cook them.

4. Can I use store-bought broth?

Yes, store-bought broth works perfectly in this recipe. Just be sure to choose a good-quality broth, or use low-sodium broth if you prefer to control the salt level.

5. Can I add more vegetables to the soup?

Yes! Feel free to add zucchini, spinach, or green beans to increase the vegetable content and flavor of the soup.

6. Can I make this soup in a slow cooker?

Yes, you can brown the meatballs and sauté the vegetables, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta in the last 30 minutes of cooking.

7. Can I freeze this soup?

Yes, this soup freezes well. Just be sure to store it in a freezer-safe container, and reheat it gently when ready to serve.

8. Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes with juices work perfectly for this recipe. Make sure to break them up as they cook in the soup.

9. Can I make this soup without pasta?

Yes, you can omit the pasta and add more vegetables or serve it with crusty bread for dipping.

10. How can I make the meatballs spicier?

Add some red pepper flakes, cayenne pepper, or a bit of hot sauce to the meatball mixture for an extra kick.

Conclusion

This Meatball Soup is a hearty, flavorful, and comforting dish that’s perfect for any occasion. Packed with savory meatballs, fresh vegetables, and small pasta, it’s a meal that will satisfy your hunger and warm you from the inside out. With the ability to customize the ingredients to your liking, this recipe is sure to become a go-to in your cooking rotation.

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