Meatball Soup is the ultimate comfort food—a warm and hearty dish that combines tender meatballs, vibrant vegetables, and flavorful broth. This recipe is perfect for chilly days or whenever you’re craving something wholesome and satisfying. Each spoonful is a delightful combination of textures and flavors, from the savory meatballs to the al dente pasta swimming in a rich, aromatic broth. Follow this recipe to bring a bowl of joy to your table!
Ingredients
For the Meatballs
- 1 ½ lbs ground beef: The star ingredient, providing rich flavor and protein.
- ¼ cup finely minced yellow onions: Adds sweetness and moisture to the meatballs.
- 2 cloves garlic, minced: Infuses a robust, aromatic flavor.
- ⅓ cup Italian or plain breadcrumbs: Helps bind the meatballs together.
- 1 large egg: Acts as a binder for the ingredients.
- 2 teaspoons Worcestershire sauce: Enhances the umami flavor of the meatballs.
- ½ teaspoon kosher salt: For balanced seasoning.
- ¼ teaspoon freshly ground black pepper: Adds a mild kick.
- 3 tablespoons olive oil: For browning the meatballs and adding richness.
For the Soup Base
- 2 tablespoons olive oil: To sauté the vegetables.
- 1 medium onion, chopped: Builds the aromatic base of the soup.
- 2 large carrots, peeled and chopped: Adds sweetness and color.
- 3 stalks celery, chopped: Provides crunch and balances the flavors.
- 1 ½ cups green beans, trimmed and cut into 1-inch segments: Adds a fresh, earthy element.
- 1 ½ teaspoons dried parsley: For herbal undertones.
- 1 teaspoon dried oregano: Lends a warm, earthy flavor.
- ½ teaspoon dried basil: Adds a hint of sweetness.
- ½ teaspoon garlic powder: Intensifies the savory notes.
- ½ teaspoon onion powder: Complements the other spices.
- 6 cups low-sodium beef broth: Forms the rich, savory base.
- 1 can (8 ounces) tomato sauce: Adds depth and tanginess.
- 1 can (14.5 ounces) fire-roasted tomatoes: Infuses smoky, sweet tomato flavor.
- ¾ cup mini farfalle pasta: Provides a hearty bite. Options include ditalini, acini de pepe, or orzo.
- Salt and pepper to taste: For final seasoning.
- Fresh parsley, chopped: For a fresh and vibrant garnish.
Instructions
Step 1: Prepare the Meatballs
In a large mixing bowl, combine the ground beef, minced onions, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix thoroughly until the ingredients are evenly distributed. Shape the mixture into small meatballs, about 1 inch in diameter.
Step 2: Cook the Meatballs
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides. Once browned, remove the meatballs and set them aside.
Step 3: Sauté the Vegetables
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Step 4: Build the Soup Base
Add the green beans, dried parsley, oregano, basil, garlic powder, and onion powder to the pot. Stir to combine. Pour in the beef broth, tomato sauce, and fire-roasted tomatoes. Increase the heat to bring the mixture to a boil.
Step 5: Add the Meatballs and Pasta
Once the soup is boiling, carefully return the browned meatballs to the pot. Stir in the mini farfalle pasta. Reduce the heat to low and simmer for 10-12 minutes, or until the pasta is cooked al dente and the flavors meld together.
Step 6: Final Touches
Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness.
Helpful Tips
Cooking Tips
- Make-Ahead Meatballs: Prepare and freeze the meatballs in advance for quick weeknight meals.
- Broth Substitutions: Use chicken or vegetable broth for a lighter flavor.
- Batch Cooking: This recipe doubles easily for larger gatherings or meal prep.
Flavor Variations
- Spicy Twist: Add a pinch of red pepper flakes for heat.
- Cheesy Finish: Sprinkle grated Parmesan cheese over the soup before serving.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth if the soup thickens too much.
Frequently Asked Questions
Can I use other types of meat for the meatballs?
Yes! Ground turkey, chicken, or beef work well as substitutes.
What other vegetables can I add?
Feel free to add zucchini, spinach, or peas for added variety and nutrients.
How can I make this soup gluten-free?
Use gluten-free breadcrumbs and pasta to create a delicious gluten-free version.
Conclusion
This Meatball Soup is a hearty, flavorful dish that’s sure to satisfy everyone at the table. With tender meatballs, perfectly cooked pasta, and a medley of vegetables in a rich broth, it’s a recipe you’ll want to make again and again. Perfect for family dinners or meal prep, this soup delivers comfort and nourishment in every bite. Try it today and experience the warmth and joy of homemade comfort food!