Description
This hearty Meatball Soup is a comforting and flavorful dish featuring tender homemade meatballs simmered in a rich tomato and vegetable broth with pasta and kale. Perfect for a cozy family meal, this recipe balances savory ground beef, aromatic herbs, and nutritious greens in one satisfying bowl.
Ingredients
Meatballs
- 1 pound lean ground beef (93/7 works best)
- 1 large egg (room temperature)
- ¼ cup plain breadcrumbs
- ¼ cup Parmesan cheese (grated)
- 2 tablespoons onion (finely grated)
- 2 garlic cloves (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 1 medium red bell pepper (diced)
- 3 garlic cloves (minced)
- 1 (28-ounce) can fire roasted crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 ½ teaspoon salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ¾ cup small pasta (Ditalini is used here)
- 2 cups kale (chopped)
Garnish
- Parmesan (grated, for garnish)
Instructions
- Prepare the meatball mixture: In a medium bowl, combine the ground beef, egg, breadcrumbs, Parmesan cheese, grated onion, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
- Form and brown the meatballs: Using a meatballer or a medium spring-loaded cookie scoop, shape the mixture into rounded meatballs about 1 ½ tablespoons each, yielding approximately 20 meatballs. Heat 1 tablespoon olive oil in a large pot over medium heat and cook the meatballs for 5-7 minutes, turning occasionally until browned on all sides. Remove them from the pot and set aside.
- Sauté vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and red bell pepper and cook for 4-5 minutes until softened. Then, add the minced garlic and cook for an additional 1 minute until fragrant.
- Add liquids and seasonings: Stir in the fire-roasted crushed tomatoes, vegetable broth, salt, Italian seasoning, and crushed red pepper flakes. Return the browned meatballs to the pot and bring the mixture to a boil.
- Cook pasta and kale: Stir in the small pasta and cook the soup uncovered for 7-9 minutes until the pasta is tender. Add the chopped kale during the last 2 minutes of cooking and cook until wilted.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve hot for a comforting meal.
Notes
- Use lean ground beef (93/7) for the best texture and flavor without excess fat.
- You can substitute the kale with spinach or swiss chard if preferred.
- If you want a thicker soup, use less broth or let it simmer slightly longer after adding the pasta.
- To make the soup gluten-free, substitute breadcrumbs and pasta for gluten-free varieties.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
