Name: Hearty Italian Meatball Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 450 g (1 lb) ground beef (at least 15% fat); 2 medium garlic cloves, crushed; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon dried sage; 1/2 teaspoon dried parsley; 1 medium egg; 25g (1/3 cup) grated Parmesan; 30 g (1 ounce) breadcrumbs; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; Oil spray; 2 tablespoons olive oil; 1 medium onion, diced; 1 medium carrot, diced; 2 celery stalks, diced; 2 large garlic cloves, finely chopped; 1 x 400 g (14 oz) can crushed tomatoes; 1 litre (4 cups) beef stock; 1 tablespoon dried oregano; 150 g (1 1/2 cup) elbow pasta (or another type of short pasta); 2 tablespoons fresh parsley, chopped; 25g (1/3 cup) grated Parmesan, plus extra for serving; Salt and freshly ground black pepper to taste

Description

Hearty and full of flavour, this easy Italian meatball soup is the perfect comfort food for a chilly day. The rich tomato broth pairs beautifully with tender Italian-style meatballs to create an unforgettable soup the entire family will love.

Ingredients

Scale

450 g (1 lb) ground beef (at least 15% fat)
2 medium garlic cloves, crushed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon dried parsley
1 medium egg
25g (1/3 cup) grated Parmesan
30 g (1 ounce) breadcrumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Oil spray
2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced
2 celery stalks, diced
2 large garlic cloves, finely chopped
1 x 400 g (14 oz) can crushed tomatoes
1 litre (4 cups) beef stock
1 tablespoon dried oregano
150 g (1 1/2 cup) elbow pasta (or another type of short pasta)
2 tablespoons fresh parsley, chopped
25g (1/3 cup) grated Parmesan, plus extra for serving
Salt and freshly ground black pepper to taste

Instructions

Step: Preheat the oven to 190 degrees C (375 degrees F). Coat a baking sheet with nonstick spray.
Step: Add the ground beef, garlic, herbs, egg, Parmesan, breadcrumbs, and salt and pepper in a large bowl. Stir well to combine. Add a dash of water if needed.
Step: Using a scoop or a spoon, shape the mixture into 1 1/2 inch meatballs. Arrange them on the prepared baking sheet. You should have a total of 25-30 meatballs. Spray the meatballs with oil spray and bake for 15 minutes or until golden brown.
Step: Meanwhile, heat the olive oil in a large heavy pot or a Dutch oven and saute the onion, carrot, and celery for 7-8 minutes over medium heat.
Step: Add the garlic and continue to cook for another minute until fragrant. Next, stir in the crushed tomatoes, beef stock, and oregano. Bring to a boil, then lower the heat and simmer for 10 minutes.
Step: Add the pasta and continue to simmer for 10-12 minutes until al dente. Transfer the baked meatballs to the pot and stir in the fresh parsley and Parmesan.
Step: Season to taste and serve on its own or with some crusty bread.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. The pasta will soak up liquid, so add more stock or water when reheating. You can use ditalini, Anelli, or orzo as pasta alternatives. Meatballs do not need to be fully cooked in the oven as they will finish in the soup.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soups
Method: Baking and Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 651 kcal
Sugar: 8 g
Sodium: 1474 mg
Fat: 36 g
Saturated Fat: 11 g
Unsaturated Fat: 20 g
Trans Fat: 1 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 46 g
Cholesterol: 153 mg

Keywords: Italian meatball soup, comfort food, tomato broth, hearty soup