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
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!
{originally published 10/17/2012 – recipe and photos updated 1/15/2017}
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Big Dude says
Clever idea for a soup Mary and your meatball recipe sounds delicious.
Sue/the view from great island says
Yes! Another excuse to eat meatballs! This is beautiful, what a rich red…and I like that you bake the meatballs instead of just poaching them in the soup
Monet says
Beautiful! I love how thick and inviting that broth seems. Thank you so much for sharing. Another winner that I will be making very soon!
Anna @ Hidden Ponies says
Perfect winter comfort food, and the meatballs sound excellent!
motherrimmy says
Beautiful soup! I think I'd be just as happy without the pasta and like the idea of being able to add it to the bowl rather than the soup.
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…
Anonymous says
I am on the Meatball Soup printable recipe page but I don't see where I can print it.
Mary says
There isn't a "print" button, you simply print from your browser.
Erin | The Law Students Wife says
This soup looks so hearty and comforting Mary! It is FREEZING (below zero) here today, so I'd love nothing more than to curl up on my cough with a giant bowl.
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!
Magnolia Verandah says
Great rich red meatball soup – who could resist it.
Gerry @Foodness Gracious says
This would be given a huge thumbs up from my kids and me too 🙂
Larry says
Good looking soup Mary and I’d add the pasta to mine. Meatball recipe sounds just right.
Tricia @ Saving room for dessert says
THANK you for sharing my soup today Mary. Hope you’re having a great new year! I need these meatballs in my freezer for sure. Great recipe!
Blueeyes says
Just found this today and can’t wait to try it.
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
dannie says
the soup tastes goes well with baked bread for lunch or dinner.