Meatball soup is a hearty, comforting dish that combines tender, seasoned meatballs with a flavorful broth, vegetables, and sometimes pasta or rice. It’s a cozy classic that brings warmth to the table, offering rich, savory bites in every spoonful. Whether inspired by Italian, Mexican, or Middle Eastern traditions, this soup is both satisfying and soul-soothing… and perfect for a chilly day or a family gathering.
Meatball Soup
Ingredients
- 1 large egg, lightly beaten
- 1/4 cup dry bread crumbs
- 1/4 cup minced fresh parsley
- 2 tbsp grated Parmesan cheese
- 1/4 tsp garlic salt
- 1/8 tsp pepper
- 1/2 pound lean ground beef
- 4 cups reduced-sodium beef broth
- 16 ounces canned kidney beans, rinsed and drained
- 14-1/5 ounces canned stewed tomatoes
- 1 medium carrot, thinly sliced
- 1 tsp Italian seasoning
- 1/4 cup uncooked small pasta (such as mini shells)
- Minced fresh parsley, optional
Instructions
- In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Brown meatballs in a large saucepan; drain.
- Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Add pasta; simmer until meat is no longer pink and pasta is tender, about 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese.
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