Italian Meatball Soup (CHECK OUT OUR NEW LOOK)

Italian Meatball Soup is hearty feel-good soup loaded with pasta, veggies and scrumptious meatballs cooked in a  tomato broth. This is a simple recipe prepared in one pot that is ready in just 30 minutes.  It doesn't get much easier than that! 

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Meatballs have been a favorite of mine as long as I can remember. With over 20 meatball recipes on the site, I am sure you can tell how infatuated I am with them. And luckily I have a whole list of meatball recipes that are coming soon.

Honestly, I love them everywhere: in my pasta, in pasta bakes, as an appetizer, in the oven, in the slow cooker and of course I love them in soup! I wanted to make a meatball soup with homemade meatballs that cooked right in the broth.

Boy, did this recipe ever beat my expectations! It is rich and flavorful without being too heavy. Cooking the meatballs in the soup not only infused a deep flavor into the broth, it also gave the meatballs and amazing flavor.

As fall begins they weather starts to change and it cools off, even here in Arizona. Soups are on my mind. This Italian Meatball Soup is on my menu this week. Wish my luck with my daughter though.

I have a confession...  My picky 6-year-old does not like meatballs. I mean she doesn't really like Italian food. All she ever wants is Mexican food. I mean I get it, we live in Arizona and I can make some amazing Mexican food. But, I jokingly tell my husband that my Italian relatives must roll over in their graves every time they hear her say "I don't like Italian food".

It is like a shot to the heart. So, I have started fusing the two together. I add red pepper flakes to my meatballs and sauces and even jalapenos or hot sausage sometimes. I was thinking of sharing my Pasta Arabiatta with you all. Pasta Arabiatta means "angry pasta". It is hot and spicy and hits on all of our favorite flavors.

I have it on my list to make for dinner soon. Let me know if you would like to see it on the blog and I will work on getting it on for you.

Packed with flavorful meatballs and veggies in a light tomatoey broth with a sprinkling of pasta.  Perfect to satisfy those pasta cravings without over indulging.  You NEED to make this! I am adding a sprinkle of red pepper flakes to bump up the flavor for my daughter. If you like spicy, give that a try too.

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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Italian Meatball Soup
SERVES 6-8 | ACTIVE TIME 20 Min | TOTAL TIME 30 Min



1 tablespoon extra virgin olive oil
4 carrots, peeled and diced
2 celery ribs, washed and diced
8 cups low sodium beef broth
2 cups water
1 (14.5-oz) can fire-roasted diced tomatoes with garlic
4 tablespoons tomato paste
1/2 pound dry Ditalini pasta (or your favorite pasta)
2 Tbsp fresh chopped Italian parsley
2 Tbsp fresh chopped basil

Meatballs
1 pound lean ground beef (80-90% lean)
1/2 cup Panko breadcrumbs
1/4 cup fresh shredded Parmesan cheese
1 tablespoon Italian seasoning*
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 large egg
pinch crushed red pepper flakes (optional)

In a large 8 quart pot over medium-high heat, warm olive oil.

Meanwhile, chop the carrots and celery. Add them to the warm pot. Cook vegetables for 1-2 minutes.

Add the beef broth, water, tomatoes and tomato paste. Stir to combine. Cover and bring to a boil.

Meanwhile, combine all meatball ingredients in a large bowl. Mix with hands to combine. Be careful not to over mix or your meatballs will not be tender.

Use a 1 tablespoon scoop to portion, then lightly shape the scoops into meatballs using your hands to roll them. Drop them into the broth, distributing them evenly around the pot. Cover. Allow soup to boil for 5 minutes. Stir meatballs gently, so they do not break apart.

Add pasta. Stir. Cook 10 minutes or until pasta is done. Sprinkle basil and parsley over top, stir and serve.

DONNA'S NOTES: You can substitute this Italian Seasoning recipe:
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon dried sage

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Recipe developed by Donna Elick - The Slow Roasted Italian
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