Pasta Meatball Soup

Cozy up with a bowl of hearty Pasta Meatball Soup, a comforting twist on two classic favorites: pasta and meatballs. This recipe combines tender, homemade meatballs made from a flavorful blend of ground beef, pork, Parmesan, and Italian seasonings with a rich tomato-infused broth loaded with fresh vegetables like onions, carrots, and celery. Small pasta shapes like ditalini soak up the savory broth, creating a filling and satisfying meal perfect for chilly nights. Simmered to perfection, this easy one-pot dish is packed with protein, vegetables, and bold Italian flavors, making it both nourishing and crowd-pleasing. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese to elevate its comforting charm. Ready in just about an hour, this family-friendly recipe is ideal for weeknight dinners or freezer meal prep.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 0.5 pound ground pork
• 0.5 cup breadcrumbs
• 0.25 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 8 cups chicken or beef broth
• 1 15-ounce can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup small pasta (e.g., ditalini or small shells)
• 2 tablespoons fresh parsley, chopped
• 0 grated Parmesan cheese (for garnish)

Directions

Step 1

In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until just combined.

Step 2

Form the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.

Step 3

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, browning each side for about 2-3 minutes. They do not need to be fully cooked. Remove the browned meatballs and set them aside on a plate.

Step 4

In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.

Step 5

Add the crushed tomatoes, broth, dried oregano, dried basil, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine.

Step 6

Return the meatballs to the pot and bring the soup to a gentle boil. Reduce the heat to low, cover, and let simmer for 20 minutes.

Step 7

After 20 minutes, add the pasta to the pot and simmer for an additional 8-10 minutes, or until the pasta is tender.

Step 8

Taste the soup and adjust seasoning if necessary. Stir in the chopped fresh parsley before serving.

Step 9

Ladle the soup into bowls, and garnish with extra Parmesan cheese, if desired. Serve warm.

Nutrition Facts

Serving size	(3776.9g)

Amount per serving	% Daily Value*
Calories	3481.5

Total Fat 182.6g	0%
Saturated Fat 63.1g	0%
Polyunsaturated Fat 4.6g
Cholesterol 748.7mg	0%
Sodium 12457.4mg	0%
Total Carbohydrate 269.1g	0%
Dietary Fiber 23.1g	0%
Total Sugars 39.4g
Protein 206.2g	0%

Vitamin D 55.8IU	0%
Calcium 801.5mg	0%
Iron 22.1mg	0%
Potassium 3833.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 23.3%

Carbs: 30.4%