Italian Herb Meatball Soup

Small bite-size meatballs filled with plenty of Italian herbs and Parmesan cheese are combined with fresh vegetables and more cheese to make this Italian Herb Meatball Soup.

I’m hopeful that if I keep making soups, chili and stews, winter will last here in the southwest for at least a few more weeks. With highs already in the 70s, the odds are slim that will happen, but I’m hopeful. For those of you in the colder and snow-filled parts of the world, I wish you all the sunshine that you are hoping to see!

This soup was declared a keeper by all members of the family the first time I made it. In the years since then, we’ve eaten it both with and without pasta added to it. We all enjoy it both ways, although my younger boys like it best with a scoop of pasta stirred into it. (Direction for both methods are included below.)

5 from 1 vote

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Italian Herb Meatball Soup

Servings: 8 servings (meatball recipe makes about (36) 3/4" meatballs)

Ingredients

• MEATBALL INGREDIENTS:
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/2 cup panko or regular breadcrumbs
• 1/4 cup Pecorino Romano or Parmesan cheese finely grated
• 2 tablespoons finely minced yellow onion
• 1 tablespoons finely chopped fresh Italian parsley
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano leaves
• 1 large garlic clove minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg
• SOUP INGREDIENTS:
• 1 small yellow onion about 1 cup chopped small
• 2 cups carrots sliced thin
• 1 cups celery sliced very thin
• 29 ounces crushed tomatoes
• 14 ounces Italian stewed tomatoes or plain stewed
• tomatoes
• 4 cups beef broth or hot water plus 1 tablespoon Beef
• base
• 1 tablespoon Italian seasoning or a combination of basil oregano and thyme
• Optional: 2 - 3 cups cooked pasta

Instructions

1. Preheat oven to 400 degrees. Line 2 baking sheets foil. Set aside. Place the ground beef in a large mixing bowl and use a wooden spoon to break up the meat. Add the rest of the ingredients and stir gently with a wooden spoon and then mix lightly with your hands to combine well without over mixing.
2. Using a not quite full 1" scoop place the meatballs on the baking sheet. Round them with your hands to smooth out each meatball. (If your meatballs are cracking, wet your hands to help smooth them.) I usually drop a scooped portion into one hand and smooth it gently before placing them on the trays. I tried to keep my meatballs less than 3/4" in size.
3. Bake the meatballs for 15-16 minutes. While the meatballs are simmering, combine all the soup ingredients in a large pot. Bring to a boil and then simmer until the carrots are tender. When the meatballs are done, remove from the oven and place into the soup to simmer until ready to eat. If you are including pasta in this soup, you can ladle the soup over a half cup or so of pasta into each bowl. Or, you can toss all of the pasta directly into the pot of soup. Top with additional cheese if desired. Enjoy!

{originally published 10/17/2012 – recipe and photos updated 1/15/2017}

 

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