This simple and delicious meatball soup recipe is perfect for a quick and easy dinner. With hearty meatballs, flavorful broth, and vegetables, it’s sure to be a hit with the whole family. It is lightly seasoned with Italian spices in a tasty, beefy, rich tomato broth.
This delectable tender meatball soup combines onions, carrots, celery, and green beans with Italian seasonings in a rich tomato beef broth with homemade meatballs and mini Farfalle Pasta. This soup is a complete meal, but sometimes I like to serve it with a garden salad and cheese garlic bread.
Get ready for a hearty and flavorful meal with this quick and easy meatball soup recipe. Packed with protein and veggies, it’s the perfect dish for a busy weeknight dinner. If your family is anything like mine, comforting soup recipes are a must.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground beef: with a bit of fat in it for flavor
- Vegetables: onions, garlic, carrots, celery, green beans, and fire-roasted canned tomatoes
- Breadcrumbs: Italian, unseasoned, or homemade
- Egg: to help bind the meatballs
- Seasonings: salt, black pepper, fresh parsley for garnish, dried parsley, dried oregano, dried basil, garlic powder, and onion powder
- Olive oil: substitute vegetable oil or canola oil
- Beef broth: low sodium or beef stock
- Tomato sauce: canned or homemade
- Small pasta: Any small pasta or noodles will work, like Mini Farfalle, ditalini, acini de pepe, or orzo.
How to make Meatball Soup
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Make the meatball mixture and roll it into meatballs. Brown them in a skillet or bake them in the oven. Saute the onions, carrots, celery, and green beans until the onions and celery are soft. Add the spices and cook for another minute or so.
Add the beef broth, tomato sauce, and fire-roasted tomatoes, and bring the mixture to a boil. Reduce and simmer for about 10 minutes. Add the pasta and cooked meatballs and simmer until the pasta is tender.
Recipe Tips
- Canned, fire-roasted tomatoes are charred over an open flame before being diced and canned. You can find them at your local grocery store, along with other canned tomatoes.
- Add 1-2 tablespoons of freshly grated Parmesan Cheese to each soup bowl for added flavor.
Storage, Reheat and Freezing
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated on the stovetop over low heat or in the microwave at reduced power.
To freeze, first cool to room temperature. Then spoon into freezer zipper bags, removing as much air as possible. Remember that liquid expands as it freezes, so do not fill the bag. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or microwave at reduced power.
For best results, if you freeze or store any of this soup for later consumption, remove the portion you will save before adding the pasta. Hold back a proportionate amount of pasta and add it when you reheat the soup.
Frequently Asked Questions
Substitute ground chicken, pork, or turkey for the ground beef. They all make delicious meatballs. Substitute chicken broth if you are using ground chicken or ground turkey.
I prefer fresh veggies, but frozen veggies can also be used. Just add them to the simmering soup.
Save time with frozen premade meatballs, or make the meatballs ahead of time and freeze them. There is no need to thaw them. Just drop them in the simmering broth frozen.
Meatball Soup Recipe
Ingredients
Meatballs
- 1 ½ lbs ground beef
- ¼ cup finely minced yellow onions
- 2 cloves garlic minced
- ⅓ cup Italian or plain breadcrumbs
- 1 large egg
- 2 teaspoons Worcestershire Sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
Meatball Soup
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 large carrots peeled and chopped
- 3 stalks celery chopped
- 1 ½ cups green beans trimmed and cut in one inch segments
- 1 ½ teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 cups low sodium beef broth
- 1 can 8 ounce tomato sauce
- 1 can 14.5 ounce fire roasted tomatoes
- ¾ cup Mini Farfalle pasta ditalini, acini de pepe or orzo
- fresh parsley chopped
- salt and pepper to taste
Instructions
- Gently mix the ground beef, minced yellow onion, minced garlic, breadcrumbs, egg, Worcestershire Sauce, salt, and freshly ground black pepper in a large bowl. Using a 1 1/2 tablespoon scoop for equal proportioning, roll the meatballs and place them on a baking sheet covered with parchment paper.
- Heat 2 tablespoons olive oil in a skillet over medium to medium-high heat. Add the meatballs to the skillet and brown them. Work in batches and do not crowd the pan. Add more oil if needed. Remove the meatballs to a plate and cover to keep warm.
- In a large, heavy stockpot, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and green beans. Cook for 7-8 minutes or until slightly soft and fragrant. Add the parsley, oregano, basil, garlic powder, and onion powder. Cook for 2 minutes, stirring constantly.
- Pour in the beef broth, tomato sauce, and fire-roasted tomatoes. Increase the heat to medium-high. Bring the mixture to a boil and then reduce it to a simmer. Let everything simmer for about 7-10 minutes. Stir in the pasta and browned meatballs, simmer for an additional 10 minutes or until the pasta is tender. Serve it promptly, so the pasta does not overcook.
Notes
- Substitute ground chicken, ground pork, or ground turkey for the ground beef.
- I prefer fresh veggies, but frozen can be used as well
- In a pinch, you can use frozen meatballs.
- Substitute chicken broth if you using ground turkey.
- Canned fire-roasted tomatoes are tomatoes that are charred over an open flame before they are diced and canned. They can be found at your local grocery store with other canned tomatoes.
- Any small pasta or noodles will work, like Mini Farfalle, ditalini, acini de pepe, or orzo.
- For added flavor, add 1-2 tablespoons of freshly grated Parmesan Cheese to each soup bowl.
Nutrition
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Shall
Love this soup! We add a lot of extra veggies and increase the liquids – super!
Beth Pierce
Thanks, Shall! So glad that you like it!
Nathan
I loved this soup so much, and the homemade meatballs turned out delicious! I might use the meatballs alone to serve with pasta next week. Thank you for sharing! 🙂
Beth Pierce
My pleasure, Nathan!
Kathleen
Hearty, comforting and packed with so many great flavors and textures. This is a keeper! Thanks for the recipe, Beth!
Beth Pierce
My pleasure. Kathleen!
Chara
My family loves this recipe, I will make this again soon! Thank you for sharing
Beth Pierce
My pleasure, Chara!
Paula
My family loved this new take on meatballs. The soup tasted fantastic and it was a big hit with my kids.
Beth Pierce
Thanks, Paula! So happy that the kids liked it!
Dannii
This was total comfort food, and so easy to make as well.
Beth Pierce
So happy that you liked it, Dannii!
Sonny
Wow, this meatball soup was absolutely delicious! It is a satisfying meal. This one is a keeper!
Beth Pierce
Thanks, Sonny! So glad that you liked the soup!
Nicky
Great hearty soup that everyone loved. I made it on Sunday and there wasn’t any left. Darn it! Kids and husband devoured it.
Beth Pierce
Thank you, Nicky! I am so glad that everyone liked it!