Hearty Meatball Soup: A Warming Family Favorite (Print Version)

Warm your soul with this Hearty Meatball Soup recipe. My kitchen-tested version, filled with tender meatballs and rich broth, is pure comfort.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Meat-based

# Ingredients:

→ Meatball Base

01 - 1 lb ground beef (80/20 lean-to-fat ratio)
02 - 1/2 cup breadcrumbs (Panko or regular)
03 - 1 large egg
04 - 1/4 cup fresh parsley, finely chopped
05 - 1 tsp salt
06 - 1/2 tsp black pepper

→ Soup Essentials

07 - 1 tbsp olive oil
08 - 1 medium yellow onion, finely diced
09 - 4-5 cloves garlic, minced
10 - 1 (28 ounce) can crushed tomatoes
11 - 6 cups low-sodium chicken broth
12 - 1/2 cup small pasta (ditalini, orzo, or small shells)

→ Flavor Boosters

13 - 1/4 cup fresh dill, chopped
14 - Extra fresh parsley for garnish

→ Finishing Touches

15 - Grated Parmesan cheese for serving
16 - Crusty bread for dipping

# Instructions:

01 - Alright, first things first, let's get those meatballs ready! In a big bowl, gently combine your ground meat, breadcrumbs, egg, a good pinch of salt and pepper, and a generous handful of chopped fresh parsley. I always use my hands for this; it feels more connected to the food, and honestly, it's the best way to ensure everything's evenly mixed without overworking the meat. You want them tender, not tough, so mix just until combined. I once overmixed, and the meatballs were a bit chewy, oops! Roll them into small, bite-sized spheres, about 1-inch each. Don't stress about perfect uniformity; rustic is good!
02 - Now, grab a large pot or Dutch oven and drizzle in a bit of olive oil over medium-high heat. Once it's shimmering, carefully place your meatballs in a single layer. You're not cooking them through here, just getting a lovely golden-brown crust on all sides. This step is a game-changer for flavor, honestly, adding a depth that simmering alone just can't achieve. I usually do this in batches so I don't overcrowd the pan; overcrowding means steaming, not searing, and we want that beautiful caramelization. It smells so good when they start browning!
03 - Once the meatballs are seared, set them aside. In the same pot, add your diced onion and cook until softened and translucent, about 5-7 minutes. Then, throw in that glorious minced garlic and let it cook for another minute until fragrant – oh, that smell! Pour in your crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Those bits are pure flavor, don't let them go to waste! Bring this to a gentle simmer, and you're well on your way to a delicious Hearty Meatball Soup.
04 - Once the broth is simmering, carefully add your seared meatballs back into the pot. Don't just dump them in, you want to keep their shape! Let the Hearty Meatball Soup gently simmer for about 15-20 minutes. This allows the meatballs to cook through and all those lovely flavors to meld together. This is where the magic happens, honestly, the whole kitchen starts smelling incredible. I usually cover it loosely here to keep the heat in and let the flavors really develop.
05 - After the meatballs have had their simmer time, it's time for the pasta! Stir in your small pasta of choice – ditalini or orzo are my favorites. Cook according to package directions, usually around 8-10 minutes, or until al dente. Keep an eye on it; you don't want mushy pasta! I always taste a piece or two to make sure it's just right. The pasta will absorb some of the broth, so if your Hearty Meatball Soup looks a little thick, feel free to add a splash more broth or even some hot water.
06 - Once the pasta is cooked, stir in your fresh dill and any remaining fresh parsley. Give the Hearty Meatball Soup a final taste and adjust the seasonings if needed – maybe a little more salt or a grind of fresh pepper. Ladle this comforting goodness into bowls. I always add a drizzle of good olive oil and a sprinkle of grated Parmesan cheese on top. It just elevates everything, honestly. It’s ready when it looks warm, smells amazing, and makes you want to dive right in!

# Notes:

01 - Don't skip the breadcrumbs in the meatballs; they're key for tenderness, honestly.
02 - This Hearty Meatball Soup tastes even better the next day, so make extra!
03 - If you don't have fresh dill, a tiny bit of dried oregano works, but it's a different vibe.
04 - Serve with crusty bread for dipping; it's a non-negotiable in my house.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - Mixing bowl

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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