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C. Motter Cindy

One-Pot Easy Meatball Soup Recipe

A comforting and easy-to-make one-pot meatball soup that's perfect for busy weeknights. This recipe combines tender meatballs with a rich vegetable broth and pasta for a hearty meal that's sure to please the whole family.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatballs
  • 1.5 lbs ground beef or a blend of beef and pork
  • 1 cup breadcrumbs
  • 2 eggs
  • 1 cup parmesan cheese grated
  • 2 tbsp Italian seasoning
Broth and Vegetables
  • 4 tbsp olive oil
  • 1 large onion diced
  • 2 large carrots diced
  • 2 large celery stalks diced
  • 3 cloves garlic minced
  • 1 cup tomato paste
  • 4 cups beef broth
  • 1 cup crushed tomatoes
  • 1 cup pasta ditalini, orzo, or small shells
  • 2 cups spinach or kale chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp red pepper flakes optional

Equipment

  • large mixing bowl,
  • Large Heavy-bottomed Pot or Dutch Oven
  • Wooden spoon

Method
 

Prepare the Meatballs
  1. In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, parmesan cheese, and Italian seasoning. Mix gently with your hands until well combined.
  2. Roll the mixture into small, bite-sized rounds, about the size of a walnut.
Cook the Meatballs
  1. Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and let it heat up for a minute.
  2. Add the meatballs to the pot and brown them on all sides. Remove the meatballs and set them aside on a plate.
Sauté the Vegetables
  1. In the same pot, add the diced onion, carrots, and celery. Sauté until the onions are translucent and the carrots begin to soften.
  2. Add the minced garlic and tomato paste. Cook for 1 minute until the garlic is fragrant and the tomato paste turns a deep brick red.
Simmer the Soup
  1. Pour in the beef broth and crushed tomatoes. Use a wooden spoon to scrape up all the flavorful bits from the bottom of the pot.
  2. Bring the liquid to a gentle boil, then turn the heat down to a simmer. Add the meatballs back to the pot along with the pasta.
  3. Let the soup simmer for about 10 to 12 minutes, or until the pasta is al dente and the meatballs are cooked through.
  4. Taste the soup and adjust the seasoning with salt and pepper. If the acidity from the tomatoes is too sharp, a tiny pinch of sugar can balance it out.
  5. Stir in the chopped spinach or kale. The residual heat will wilt the greens in about 30 seconds.
  6. Ladle the soup into deep bowls and finish each serving with a sprinkle of fresh parsley and an extra dusting of parmesan cheese.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15g

Notes

This One-Pot Easy Meatball Soup Recipe is incredibly versatile. You can easily adapt it into a chicken or turkey meatball soup depending on what you have on hand. For a creamy version, stir in half a cup of heavy cream or cream cheese at the end. To make it gluten-free, use certified gluten-free breadcrumbs or almond flour as the binder in your meatballs and swap the pasta for a gluten-free variety or use potatoes and zucchini noodles as a natural alternative.
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