How to Make Hearty Meatball Soup

Meatball Technique

Mix ingredients gently and roll into uniform small balls for consistent cooking and ideal soup-to-meatball ratio.

Browning Process

Develop flavor by properly browning meatballs on all sides while maintaining a tender interior.

Building Layers

Create depth by sautéing aromatics in the same pot used for meatballs to capture all flavors.

Simmering Balance

Maintain a gentle simmer to tenderize meatballs without breaking them apart or overcooking vegetables.

Baking Tips

Cook pasta separately and add to individual bowls when serving to prevent it from absorbing too much broth and becoming mushy.

For extra flavor, save Parmesan rinds in your freezer to add to soups like this one.

Make the meatballs ahead of time and freeze them (either raw or browned) for quick meal preparation.

For a lighter version, use ground turkey or chicken instead of beef and pork.

Add spinach or kale during the last few minutes of cooking for extra nutrition.

The soup tastes even better the next day as flavors continue to develop overnight.

Freeze portions in airtight containers for up to 3 months for quick weeknight meals.

Hearty Meatball Soup

Name: Hearty Meatball Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Italian, Mediterranean
Ingredients: For the meatballs:; 1 pound ground beef (80/20 lean to fat ratio); 1/2 pound ground pork; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1/4 cup finely chopped fresh parsley; 2 cloves garlic, minced; 1 small onion, finely diced; 1 large egg, beaten; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); 2 tablespoons olive oil for browning; For the soup base:; 2 tablespoons olive oil; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 can (28 oz) crushed tomatoes; 6 cups chicken broth; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 2 bay leaves; 1 Parmesan rind (optional); Salt and pepper to taste; For serving:

This Italian-inspired meatball soup combines tender homemade meatballs with a flavorful tomato broth, vegetables, and herbs. Simmered to perfection and finished with fresh Parmesan, it's a comforting meal that's both satisfying and nourishing.

Prep Time

30 Minutes

Cook Time

45 Minutes

Total Time

1H15 Minutes

Chef

JUE

Ingredients

Custard Cream

For the meatballs:

1 pound ground beef (80/20 lean to fat ratio)

1/2 pound ground pork

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup finely chopped fresh parsley

2 cloves garlic, minced

1 small onion, finely diced

1 large egg, beaten

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

2 tablespoons olive oil for browning

For the soup base:

2 tablespoons olive oil

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

2 tablespoons tomato paste

1 can (28 oz) crushed tomatoes

6 cups chicken broth

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried thyme

2 bay leaves

1 Parmesan rind (optional)

Salt and pepper to taste

For serving:

1 cup small pasta (such as ditalini or orzo), cooked separately

1/4 cup fresh basil, chopped

1/2 cup grated Parmesan cheese

Crusty Italian bread

Instructions

For the meatballs: In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, parsley, garlic, onion, egg, salt, pepper, oregano, and red pepper flakes if using.

Mix gently with your hands until just combined, being careful not to overmix which can toughen the meatballs.

Form the mixture into small meatballs, about 1-inch in diameter (you should get approximately 30-36 meatballs).

Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the meatballs on all sides, about 5-6 minutes per batch.

Transfer browned meatballs to a plate lined with paper towels. They don't need to be fully cooked as they'll finish cooking in the soup.

For the soup: In the same pot, add 2 tablespoons olive oil if needed. Add onion, carrots, and celery, cooking until softened, about 5-7 minutes.

Add garlic and cook for 30 seconds until fragrant.

Stir in tomato paste and cook for 1-2 minutes until it darkens slightly.

Add crushed tomatoes, chicken broth, dried herbs, bay leaves, and Parmesan rind if using. Bring to a simmer.

Gently add the browned meatballs back to the pot. Simmer uncovered for 25-30 minutes, until meatballs are cooked through and soup flavors have melded.

Remove bay leaves and Parmesan rind. Season with salt and pepper to taste.

To serve: Place a small portion of cooked pasta in each bowl. Ladle hot soup and meatballs over pasta.

Garnish each serving with fresh basil and grated Parmesan cheese. Serve with crusty Italian bread on the side.

Hearty Meatball Soup

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Hearty Meatball Soup

Hearty Meatball Soup

Ingredients

Instructions