Pasta Meatball Soup Recipe
This Italian flavored soup is delicious, simple to make, and great for a crowd.
Servings 12 servings
Calories 368kcal
Ingredients
- 12-15 large meatballs fresh, frozen, or homemade
For homemade meatballs
- 1 pound 85/15 ground beef
- 2-3 ounces bread processed 30 seconds in food processor
- 1 large eggs beaten
- 1 teaspoon salt
- 1 tablespoon Italian seasoning
- 1/2 teaspoon black pepper
- 3 cloves garlic clove minced
- 1/2 teaspoon whole milk
For the soup
- 2 tablespoons olive oil or coconut oil
- 1/2 cup white onion diced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground cayenne pepper
- 5-6 cloves garlic clove minced
- 6 ounces tomato paste
- 1/4 cup red wine or beef broth
- 28 ounces diced tomatoes with juice You can use whole peeled tomatoes and puree them in a food processor.
- 6 cups vegetable stock or chicken
- 1/8 teaspoon red pepper flakes
- 16 ounces pasta
- 1 cup mozzarella or more, shredded for serving
Instructions
For homemade meatballs
- Gently mix all meatball ingredients together just until combined, and using a tablespoon, scoop portions of the mixture and roll between your palms to form meatballs.
For soup
- Add 2 tablespoons of oil to a Dutch oven and brown meatballs on medium-high heat on all sides about 4 minutes.
- Once the meatballs are browned transfer them to a plate to rest.
- Reduce heat to medium-low. Add the chopped onion to the pan and saute, scraping bits of browned meatball off the bottom of the pan as you stir.
- Add the dried Italian seasoning, salt, pepper, and red pepper. Stir for a couple of minutes until things soften.
- Add garlic and stir until aromatic, about 30 seconds.
- Add tomato paste and stir everything. Add the red wine, or substitute, to deglaze the pan, stir and scrape the bottom of the pan. After about 20 seconds, add in the tomatoes and the chicken stock.
- Simmer the soup for about 15 minutes. If you like a smooth soup, you can puree at this stage with a Hand-held Immersion Blender (or place in a heavy-duty blender) and blend until smooth.
- Cook pasta according to package directions and drain.
- Add the meatballs into the soup, and bring it back to a gentle simmer; simmer, uncovered, for 15 minutes more until the meatballs are tender.
- Add cooked and drained pasta to the soup. Taste and adjust seasonings if necessary.
- Serve hot in a bowl with mozzarella cheese sprinkled over the top.
- Store leftovers in an airtight container in the refrigerator up to 4 days.
Nutrition
Calories: 368kcal | Carbohydrates: 40g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 1103mg | Potassium: 561mg | Fiber: 3g | Sugar: 6g | Vitamin A: 670IU | Vitamin C: 10mg | Calcium: 116mg | Iron: 3mg
