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–+ servings
Easy Meatball Soup

Easy Meatball Soup: A Cozy Family Dinner Delight

Easy Meatball Soup is a heartwarming dish combining flavorful mini meatballs, fresh vegetables, and tender ditalini pasta in a rich tomato broth.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef or ground turkey/chicken
  • 1 large Egg optional
  • 1/2 cup Grated Parmesan Cheese or pecorino/nutritional yeast
  • 1/2 cup Breadcrumbs gluten-free option available
  • 1/2 cup Minced Onion shallots/leeks as substitutes
  • 2 cloves Minced Garlic garlic powder as an alternative
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 1 tsp Dried Parsley
  • 1/2 tsp Black Pepper
  • 1/4 tsp Red Pepper Flakes
For the Soup
  • 2 tbsp Olive Oil or avocado oil/butter
  • 2 medium Carrots diced
  • 2 stalks Celery diced
  • 2 cups Spinach chopped
  • 1 cup Ditalini Pasta or orzo/small shells
  • 4 cups Low Sodium Chicken Broth or vegetable broth
  • 1 can Crushed Tomatoes
  • 1 piece Parmesan Cheese Rind optional
  • 1 leaf Bay Leaf

Equipment

  • Oven
  • Mixing Bowl
  • Baking sheet
  • Large pot

Method
 

Step-by-Step Instructions for Easy Meatball Soup
  1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the ground beef, egg, grated Parmesan cheese, breadcrumbs, minced onion, and spices.
  3. Shape the mixture into small meatballs, about one inch in diameter, and set them aside.
  4. Place the formed meatballs onto the prepared baking sheet and bake for approximately 10 minutes.
  5. Heat olive oil in a large pot and sauté diced carrots, celery, minced onion, and garlic for about 5 minutes.
  6. Add the baked meatballs, low sodium chicken broth, crushed tomatoes, and a bay leaf to the pot.
  7. Bring the mixture to a boil over medium-high heat and cook for 10 minutes.
  8. Add ditalini pasta and cook it for half of the package time, stirring frequently.
  9. Stir in the chopped spinach until just wilted.
  10. Remove the bay leaf and Parmesan cheese rind before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 3000IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Leftover soup can be refrigerated for up to 4 days. For longer storage, freeze without pasta.

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