Italian Meatball Soup (Print version)
Tender homemade meatballs simmered in tomato broth with vegetables and potatoes for a cozy Italian-style soup.
# Ingredients:
For the meatballs
01 -
3/4 lb (340 g) ground beef
02 -
1/2 lb (225 g) ground pork
03 -
1/2 cup (45 g) plain breadcrumbs
04 -
1/3 cup (30 g) grated parmesan cheese, plus more for serving
05 -
1 large egg
06 -
2 cloves garlic, minced
07 -
2 tablespoons chopped fresh parsley
08 -
1 teaspoon Italian seasoning
09 -
3/4 teaspoon kosher salt
10 -
1/4 teaspoon black pepper
For the soup
11 -
2 tablespoons olive oil, divided
12 -
1 medium yellow onion, diced
13 -
2 medium carrots, diced
14 -
2 ribs celery, diced
15 -
3 cloves garlic, minced
16 -
2 tablespoons tomato paste
17 -
1 can (14.5 oz or 411 g) fire-roasted diced tomatoes, with juices
18 -
6 cups (1.4 L) low-sodium beef broth
19 -
1 lb (450 g) Yukon Gold potatoes, cut into 1/2-inch cubes
20 -
2 bay leaves
21 -
1 teaspoon Italian seasoning
22 -
1/4 teaspoon red pepper flakes, optional
23 -
Salt and black pepper, to taste
24 -
2 tablespoons chopped fresh basil, for serving
25 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
In a large bowl, combine the beef, pork, breadcrumbs, parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined.
02 -
Roll the mixture into about 30 small 1-inch meatballs. Set them on a plate or lined tray while the pot heats.
03 -
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown the meatballs in batches for 2-3 minutes per side, then transfer them to a plate. They do not need to be cooked through yet.
04 -
Add the remaining 1 tablespoon olive oil to the pot if needed. Cook the onion, carrots, and celery for 5 minutes, stirring often, until the onion softens. Add garlic and tomato paste and cook for 1 minute.
05 -
Stir in the diced tomatoes, beef broth, potatoes, bay leaves, Italian seasoning, and red pepper flakes if using. Bring to a boil, then reduce to a simmer and cook for 18-20 minutes, until the potatoes are nearly tender.
06 -
Return the meatballs and any juices to the pot. Simmer gently for 12-15 minutes, until the meatballs reach 160°F in the center and the potatoes are tender. Remove bay leaves, season to taste, and serve with parmesan, basil, and parsley.
# Good to know:
01 -
Small meatballs cook evenly and are easier to eat by the spoonful.
02 -
Use low-sodium broth so you can control the final salt level.
03 -
The soup thickens as it sits. Add broth or water when reheating.