This rustic and delicious Italian soup recipe is brimming with homemade meatballs, tender pasta and veggies, all in a rich tomato broth. It's ready to serve in under an hour for a cozy dinner any night of the week!
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Main, Main Course, Soup
Cuisine: Italian
Servings: 8servings
Calories: 348kcal
Author: Sommer Collier
Ingredients
For the Meatballs –
1poundground Italian sausageor half sausage + half ground beef
Chop all the fresh produce and divide the garlic into two piles, two cloves for the meatballs and two cloves for the soup.
In a mixing bowl, combine the ground Italian sausage, breadcrumbs, Parmesan cheese, milk, egg, Italian seasoning, and two minced cloves of garlic. Mix well by hand until the mixture is very smooth. Then scoop and roll the meat mixture into small 1-inch meatballs that will easily fit on a spoon.
Set a large 6-8 quart soup pot over medium heat. Add 1 tablespoon of olive oil to the pot. Once hot, add the meatballs. Gently turn the meatballs for 5 minutes to brown them on all sides. Then move the meatballs to a holding plate. (The meatballs do not have to be fully cooked, because they will go back in the soup. If needed, work in batches.)
Add the remaining tablespoon of oil to the pot. Add in the chopped onions, celery, carrots, and remaining minced garlic. Sauté for 3 to 5 minutes to soften.
Add the diced tomatoes and beef broth to the pot. Cover the pot and bring to a boil. Once boiling, remove the lid and simmer another 5 minutes. Then add the meatballs and pasta to the pot. Stir well, and simmer for 5 to 6 minutes, or until the pasta is al dente. (It's best if the pasta is a little under cooked since it will continue to sit in the hot broth.)
Stir in the chopped parsley, and turn off the heat. Taste, then seasoned with salt and pepper as desired.
Video
Notes
Cool the soup completely before transferring it to an airtight container. Italian meatball soup will keep well in the fridge for up to 3-4 days.To freeze: Once it cools, transfer the soup to a freezer-safe container. Freeze for up to 3 months; thaw overnight in the fridge.