Go Back

Meatball Soup

Meatball Soup with beef meatballs simmered in a ruby red tomato broth loaded with carrots and celery. Tender vegetables and juicy meatballs come together in one pot for a comforting weeknight dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef
  • 0.25 cup breadcrumbs
  • 1 egg
  • 2 tbsp grated parmesan
Soup
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 can (15 oz) crushed tomatoes
  • 6 cup beef broth
  • 1 tsp Italian seasoning
  • 0.25 Salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Make the meatballs
  1. Combine the ground beef, breadcrumbs, egg, and grated parmesan in a bowl, then form into small meatballs.
Build the soup base
  1. In a large Dutch oven, sauté the onion, carrots, and celery at 350°F until softened, 5–7 minutes.
  2. Add the crushed tomatoes, beef broth, and Italian seasoning, then bring to a simmer over 350°F.
Simmer and finish
  1. Gently drop the meatballs into the simmering broth at 200°F and space them apart so they don’t clump.
  2. Cook at 200°F until the meatballs are cooked through and the vegetables are tender, 20 minutes, keeping a steady gentle simmer.
  3. Season with salt and pepper to taste before serving warm, tasting the broth and adjusting to your preference.

Notes

Pro tip: For extra depth, brown the meatballs briefly in a skillet until browned on the outside, then transfer them to the simmering soup. Refrigerate leftovers in a sealed container for up to 4 days. Freeze for up to 3 months; thaw in the fridge overnight and reheat on the stove until steaming. For a lighter swap, use ground turkey in place of the beef while keeping the same binder and seasonings.