Description
A comforting and hearty Meatball Soup featuring tender homemade beef meatballs simmered in a flavorful broth with diced tomatoes and fresh vegetables, perfect for a cozy family meal.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Soup
- 6 cups beef broth
- 1 can diced tomatoes (approximately 14.5 ounces)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- Fresh parsley for garnish
Instructions
- Prepare the meatball mixture: In a bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently just until combined, being careful not to overwork the meat to keep the meatballs tender. Roll the mixture into 1-inch meatballs and set aside.
- Simmer the soup base: In a large pot over medium heat, bring the beef broth to a gentle simmer. Add the diced tomatoes, diced carrots, diced celery, and chopped onion. Allow the soup to simmer for 5 to 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Add and cook meatballs: Gently add the prepared meatballs to the simmering broth and vegetables. Continue to simmer the soup for about 20 minutes, or until the meatballs are fully cooked and reach an internal temperature of 160°F (71°C). Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the soup: Ladle the hot soup into bowls and garnish each serving with fresh parsley. Serve immediately for a comforting meal.
Notes
- For a lower fat version, use lean ground beef (90% lean or higher).
- Make sure not to overmix the meatball ingredients to keep the texture tender.
- You can substitute beef broth with vegetable broth for a lighter flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Add grated Parmesan or crusty bread on the side for extra richness.
