Description
A hearty, flavorful soup made with tender meatballs, fresh vegetables, and a rich broth, perfect for warming up on a cold day. This delicious soup is easy to make and customizable with your choice of ground meat.
Ingredients
Scale
- 1 1/2 pounds lean ground beef, chicken, or turkey
- 1 egg, lightly whisked
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/3 cup unseasoned bread crumbs
- 1 tablespoon dried oregano, divided
- 1 teaspoon sweet paprika, divided
- 1 cup chopped parsley leaves, divided
- 3 to 5 garlic cloves, minced (divided)
- Extra virgin olive oil
- Kosher salt
- Black pepper
- 1 small onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small green bell pepper, chopped
- 5 to 6 cups (40–48 ounces) beef, chicken, or vegetable broth
- 1 (28-ounce) can peeled tomatoes with juices
- 3/4 cup small pasta like ditalini or small shells, uncooked
- Red pepper flakes (optional, for serving)
Instructions
- Make the Meatballs: In a large bowl, combine the ground meat, egg, grated Parmesan, bread crumbs, 1/2 tablespoon oregano, 1/2 teaspoon paprika, 1/2 cup chopped parsley, and 2-3 minced garlic cloves. Season with salt and pepper. Mix gently until well combined.
- Form the Meatballs: Roll the mixture into small meatballs, about 1-inch in diameter.
- Cook the Meatballs: Heat a little olive oil in a large pot over medium heat. Brown the meatballs in batches, cooking them for about 4-5 minutes on each side. Once browned, remove and set aside.
- Prepare the Soup: In the same pot, add a bit more olive oil and sauté the onion, carrots, celery, and bell pepper for 5-7 minutes until softened.
- Simmer: Add the remaining garlic, oregano, and paprika, cooking for 1 more minute. Pour in the broth and canned tomatoes with juices, then bring to a boil. Reduce heat and let it simmer for 10 minutes.
- Add the Meatballs and Pasta: Return the meatballs to the pot, then add the uncooked pasta. Let the soup simmer for an additional 15 minutes, or until the pasta is tender and the meatballs are cooked through.
- Finish: Taste and adjust seasoning with salt and pepper. Garnish with the remaining parsley and sprinkle with red pepper flakes if desired.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a richer flavor, use beef broth.
- If you prefer, you can make the soup ahead and store it in the fridge for 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American