There’s something so deeply comforting about a big pot of soup simmering on the stove, and this Meatball Soup is no exception. Tender, juicy meatballs float in a rich, tomato-kissed broth alongside a hearty mix of vegetables and pasta. It’s the kind of meal that instantly makes your kitchen smell amazing and your home feel warmer. The flavors are layered—savory beef, aromatic herbs, and just the right amount of seasoning—making every spoonful something you’ll want to savor slowly. This soup is perfect for busy weeknights when you need a wholesome dinner without too much fuss, yet it’s also impressive enough to serve to guests on a casual weekend gathering.
What’s even better is how versatile this recipe is. You can easily swap in whatever vegetables you have on hand, choose a different pasta shape, or even switch the protein for turkey, chicken, or pork. It’s a true one-pot wonder—less cleanup, more flavor. Whether you serve it with crusty bread for dunking or enjoy it just as is, this Meatball Soup is bound to become a repeat favorite in your home.
Why You’ll Love This Recipe
- Full of Flavor – The combination of juicy beef meatballs, fresh vegetables, and a savory broth is irresistible.
- One-Pot Wonder – Minimal cleanup with maximum comfort.
- Customizable – Swap proteins, veggies, or pasta to fit your mood or pantry.
Ingredients
For the 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
For the 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 into 1-inch segments
- 1 ½ teaspoons 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 oz) tomato sauce
- 1 can (14.5 oz) fire roasted tomatoes
- ¾ cup mini farfalle, ditalini, acini de pepe, or orzo pasta
- Fresh parsley, chopped
- Salt and pepper, to taste
Instructions
Make the Meatballs – In a large bowl, gently mix the ground beef, minced onion, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper until combined. Use a 1½-tablespoon scoop to portion and roll meatballs, placing them on a parchment-lined baking sheet.
Brown the Meatballs – Heat 2 tablespoons olive oil in a skillet over medium to medium-high heat. Brown the meatballs in batches, turning to get a golden crust. Avoid overcrowding the pan. Add more oil if needed. Remove to a plate and cover to keep warm.
Cook the Vegetables – In a large, heavy stockpot, heat 2 tablespoons olive oil over medium heat. Add onion, carrots, celery, and green beans. Cook for 7–8 minutes, until slightly softened. Stir in parsley, oregano, basil, garlic powder, and onion powder; cook for 2 minutes, stirring constantly.
Simmer the Soup – Pour in the beef broth, tomato sauce, and fire roasted tomatoes. Increase heat to medium-high and bring to a boil, then reduce to a gentle simmer for 7–10 minutes.
Add Pasta and Meatballs – Stir in pasta and browned meatballs. Simmer for about 10 minutes, or until pasta is tender and meatballs are cooked through.
Serve – Garnish with fresh parsley. Season to taste with salt and pepper. Serve immediately so the pasta stays perfectly al dente.
Tips
- For extra depth, deglaze the pan with a splash of red wine after browning the meatballs.
- If you prefer a richer broth, stir in a small knob of butter just before serving.
- To keep pasta from getting mushy, cook it separately and add it to individual bowls before ladling over the soup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze without the pasta for up to 3 months, then add freshly cooked pasta when reheating.
