Hearty Italian Meatball Soup (Printer-Friendly Version)
# What You'll Need:
→ Meatballs
01 -
1 lb 90 to 93% lean ground beef
02 -
½ cup (1.2 oz) panko bread crumbs
03 -
½ cup (1 oz) finely shredded parmesan cheese, plus more for serving
04 -
1 large egg
05 -
2 tablespoons fresh parsley, chopped
06 -
1 teaspoon Italian seasoning
07 -
½ teaspoon salt
08 -
½ teaspoon black pepper
→ Soup Base
09 -
2 tablespoons olive oil, divided
10 -
1½ cups yellow onion, chopped
11 -
1 cup carrots, diced (2 medium)
12 -
¾ cup celery, thinly sliced (2 medium ribs)
13 -
1½ tablespoons garlic, minced (4 cloves)
14 -
3 (14.5 oz) cans low-sodium chicken broth (5¼ cups)
15 -
1 (14.5 oz) can crushed tomatoes
16 -
1 (14.5 oz) can petite diced tomatoes
17 -
1 cup (4.5 oz) dry ditalini pasta
18 -
1 teaspoon Italian seasoning
19 -
4 tablespoons fresh parsley, chopped
20 -
3 tablespoons fresh basil, chopped
21 -
Salt and pepper to taste
# Let's Cook!:
01 -
In a mixing bowl toss together, beef, panko, parmesan, egg, 2 Tbsp parsley, the Italian seasoning, salt and pepper. Break up the beef as you toss to evenly combine ingredients, just don't over-work the mixture so meatballs stay tender.
02 -
Scoop mixture out just over 1 Tbsp at a time (I use a #60 cookie scoop, lightly heaped), and shape into rounds. Set them on a baking tray or cutting board as you work.
03 -
Heat 1 Tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery and saute 8 to 9 minutes until almost tender. Add garlic and saute 1 minute longer.
04 -
Meanwhile drizzle remaining 1 Tbsp olive oil in a 12-inch non-stick skillet and heat over medium-high heat. Add meatballs once heated and cook until golden brown on top and bottom, about 2 minutes per side. Transfer to a plate (if you have some browned bits in the pan deglaze it with 1/2 cup of the chicken broth and add it to the soup mixture once veggies are sauteed with remaining chicken broth for added flavor).
05 -
To the sauteed vegetable mixture add chicken broth, crushed tomatoes, diced tomatoes, remaining 1 tsp Italian seasoning and season with salt and pepper to taste. Bring mixture to a simmer over medium-high heat.
06 -
Add meatballs and pasta, reduce heat to medium-low and simmer until pasta is tender, stirring occasionally, about 13 to 15 minutes.
07 -
Off heat stir in remaining 4 Tbsp parsley and the basil. Thin soup with more broth as needed (it will thicken as it rests). Top individual servings with shredded parmesan cheese to taste.
# Recipe Notes:
01 -
This hearty soup yields about 13 cups and combines tender meatballs with vegetables and pasta in a flavorful tomato broth.