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Meatball Soup

homemade meatball soup in a bowl with a spoon topped with fresh shaved parmesan cheese and fresh parsley
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  50 min

Ingredients

For the meatballs

  • 1 pound 80/20 ground beef
  • 1 egg, beaten
  • 1½ teaspoons Worcestershire sauce
  • ⅓ cup breadcrumbs
  • 3 tablespoons minced flat-leaf parsley
  • ⅓ cup grated Parmesan, plus more for serving
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon sea salt

For the soup

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 ribs celery, diced
  • 2 large carrots, diced
  • 1 large red bell pepper, diced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 4 cups chicken stock
  • 2 cups beef stock
  • 1 (14.5-ounce) can fire roasted tomatoes
  • 1 tablespoon paprika
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 6 ounces small pasta (we like mini farfalle or ditalini)

Method

  1. Make the meatballs. Turn the oven to broil on high with a rack in the center. Line a rimmed sheet pan with parchment paper.

  2. In a large bowl, gently combine the beef, egg, Worcestershire, breadcrumbs, half of the parsley, parmesan, garlic, Italian seasoning, garlic powder, onion powder, and salt. Mix well, then with wet hands, form golf ball–size meatballs (about 1½ tablespoons each) and place on the prepared sheet pan. You should have about 35 meatballs. Broil for 8 to 10 minutes, or until beginning to brown. Remove the sheet pan from the oven and set aside.

  3. Meanwhile, make the soup. Heat the oil in a large pot over medium heat. Once the oil is glistening, add the onion, celery, carrots, and bell pepper. Cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the tomato paste until combined. Add in the chicken stock, beef stock, 2 cups of water, tomatoes, paprika, salt, and pepper and stir to combine. Increase the heat to high and bring to a boil.

  4. Once the soup is boiling, add the meatballs and the pasta, reduce the heat to medium, and simmer, stirring occasionally, until the pasta is tender and the meatballs are cooked through, about 15 minutes.

  5. Serve the soup topped with Parmesan and remaining parsley.