Italian meatball soup with beef meatballs, ditalini pasta and vegetables in a tomato broth.
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Italian Meatball Soup

This Italian meatball soup is tender beef meatballs, vegetables and pasta, all simmered in a rich tomato broth. An easy dinner option that's perfect for a busy weeknight!
Course Soup
Cuisine Italian
Keyword Italian meatball soup, meatball soup
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Calories 279kcal
Author Sara Welch

Ingredients

For the meatballs

  • 1 pound ground beef I use 90% lean
  • 1 teaspoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried parsley
  • 1 egg
  • 1/3 cup parmesan cheese finely grated
  • 1/3 cup Italian breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • cooking spray

For the soup

  • 2 teaspoons olive oil
  • 1/2 cup onion finely diced
  • 2 stalks celery sliced
  • 2 carrots peeled and diced
  • 15 ounce can crushed tomatoes do not drain
  • 16 ounce can tomato sauce
  • 6 cups beef broth
  • 1 teaspoon dried Italian seasoning
  • salt and pepper to taste
  • 3/4 cup dry short pasta such as ditalini
  • 2 tablespoons fresh parsley chopped
  • parmesan cheese for serving optional

Instructions

  • Preheat the broiler.
  • For the meatballs: place all of the meatball ingredients in a large bowl. Stir with a large spoon or use your hands to combine all the ingredients. You can add a few teaspoons of water if needed to make the process easier.
  • Shape the meat mixture into small balls (1/2 inch to 3/4 inch in size). Place on a sheet pan lined with cooking spray. Coat the tops of the meatballs with cooking spray.
  • Broil for 8-10 minutes until meatballs are lightly browned.
  • While the meatballs are cooking, heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots.
  • Cook the vegetables for 4-5 minutes. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.
  • Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes, or until pasta and vegetables are tender.
  • Top with parsley. Serve with parmesan cheese if desired.

Nutrition

Calories: 279kcal | Carbohydrates: 18g | Protein: 24g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 640mg | Potassium: 982mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4145IU | Vitamin C: 16.5mg | Calcium: 167mg | Iron: 4.7mg