Meatball Soup Recipe – Learn Like a Pro: This recipe for meatball soup has the juiciest Italian-style meatballs cooking in a rich tomato broth with aromatic veggies and pasta. Everyone in the family will love this rich winter soup because it’s warm and tasty.
Meatball Soup Recipe – Learn Like a Pro
Ingredients
- 1 ½ pound lean ground beef, chicken, or turkey
- 1 egg, lightly whisked
- ½ cup freshly grated parmesan, plus more for serving
- ⅓ 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
- 1Â (28-ounce) can peeled tomatoes with juices
- ¾ cup small pasta like ditalini or small shells uncooked
- Red pepper flakes for serving (optional)
Instructions
Mix the meatballs together. Put the beef, egg, bread crumbs, 2 teaspoons of oregano, 1 teaspoon of paprika, 1 cup of parsley, and half of the garlic in a big bowl. A little olive oil and a lot of salt and pepper should be added. Stir until everything is well mixed in.
Make the burgers thick. Make meatballs out of the ingredients. I like about ½ tablespoon for each one. Spread them out on a big, lightly greased sheet pan. Broil for 5 to 8 minutes, or until they turn brown. They will cook more in the soup.
Make the veggies softer. Heat 2 tablespoons of extra virgin olive oil in a big pot over medium-high heat. Put in the bell pepper, onion, carrot, celery, and the rest of the garlic. For 5 minutes, stir the food every now and then.
Warm up. Add the tomatoes, the last teaspoon of oregano, and ½ teaspoon of paprika. Add salt and pepper to taste, and then cook over medium to medium-high heat for about 10 minutes, or until it gets thick.
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Put the meatballs away. Put the pasta and meatballs in. It will take about 10 minutes of cooking until the meatballs are fully cooked and the pasta is soft.
Finish up and serve. Add the last ½ cup of parsley to the soup after taking it off the heat. Put the food in bowls to serve and top with a little more chopped Parmesan cheese. Add crushed pepper flakes at the end if you like it hot. Have fun!
Notes
Let the soup cool all the way down, then seal it up and put it in the fridge for up to three days. If you need to, add a little more liquid and heat it again over medium.
If you want to freeze this as a meal prep, don’t add the pasta. As written in the recipe, but don’t add the pasta. Let it cool fully, then divide it up into containers that can go in the freezer. Leave some space at the top of each pot so that they can grow.
Let it thaw in the fridge overnight before you want to eat it. Use medium heat to warm up. Separately cook the pasta in salted water that comes to a boil. Once it’s done, drain it and mix it into the warm soup right before serving.
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Nutrition
- Calories:Â 413.3kcal
- Carbohydrates:Â 33.2g
- Protein:Â 35gFat:Â 16.4g
- Saturated Fat:Â 6.6g
- Polyunsaturated Fat:Â 1.1g
- Monounsaturated Fat:Â 6.4g
- Trans Fat:Â 0.7g
- Cholesterol:Â 108.2mg
- Sodium:Â 444mg
- Potassium:Â 943.7mg
- Fiber:Â 4g
- Sugar:Â 5.1g
- Vitamin A:Â 4689.3IU
- Vitamin C:Â 39.9mg
- Calcium:Â 168.9mg
- Iron:Â 5.7mg
