Italian Herb Meatball Soup

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Italian Herb Meatball Soup - get the recipe at barefeetinthekitchen.com

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.)

Italian Herb Meatball Soup is sure to become a favorite! Get the recipe at barefeetinthekitchen.com

 Kitchen Tip: I use this small scoop, this baking tray, and this pot to make this recipe.

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Italian Herb Meatball Soup

5 from 1 vote
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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

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

Italian Herb Meatball Soup is perfect for lunch or dinner. Make a double batch now and stash some away in the freezer! Get the recipe at barefeetinthekitchen.com

 

Here are some more soup recipes you might like:

Avgolemono Soup by The View from Great Island
Hearty Vegetable Beef Soup {Whole30} by Barefeet In The Kitchen
15 Bean Soup with Ham and Vegetables by Saving Room for Dessert
Loaded Baked Potato Soup by Chocolate Chocolate and More

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Javelin Warrior says

    What a gorgeous soup – the tomato red is so intense and now I'm craving meatballs! I've never had a soup like this, but I'd love a big warm bowl all for myself… I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution as always). Thanks for continuing to inspire me with your creations…

  2. Anonymous says

    They look and sound yummy and easy to prepare..It is cold here, but dry which is saying something for the pacific northwest we need rain and snow, if we don't get it soon, our summer will be a living hell..Snow for skiiers and the snowpack for the water we so need..Look at California 3rd year of a horrible drought, it affects millions of people, farmland and animals a lot..oh, my goodness!

  3. Elizabeth says

    Hi Mary, made this soup last night and LOVED it. The meatballs have so much flavor. Didn’t have a lot of broth not sure what I did wrong there but it’s a keeper:) Thanks