Pasta Meatball Soup Recipe, this hearty soup is simple to make and good for any season. It will fill your tummy and warm your soul.
I used to think I didn’t like soup. However, then I learned how easy most soups are to make. Now, I love soup. I mean love it.😀 As well, most soup recipes make a huge pot which is ah-mazing! For a mom, leftovers are big.
Meatballs and pasta simmer in a luscious, rich tomato broth that’s filled with garlic and herbs.
This Pasta Meatball Soup Recipe has become one of our family favorites. I serve it with crusty garlic bread and red wine for the adults. It’s a simple meal, but so comforting.
Pasta Meatball Soup Recipe
- For the meatballs, you have options. You can use fresh, frozen, or homemade. I find fresh, already made but not cooked, meatballs in the section department at the store.
- For homemade meatballs, I like to use an 85/15 meat to fat ratio. Personally, I prefer organic beef. However, you may want to use ground turkey, chicken, or pork for your meatballs.
- Additionally, if you choose to make homemade meatballs, I recommend doubling the batch. Then you have extra already made for next time you make this soup, or you can use them in spaghetti, calzones, pizzas, or sandwiches.
- It will take about 20 minutes for freshly made meatballs to cook in a soup. Of course, this time can vary depending on the size of the meatballs and the temperature they are cooking. To be clear, I brown the meatballs on all sides in the pan first, then cook them in the soup for 15 to 20 minutes before adding the pasta.
- However, cooked, frozen but thawed meatballs will require only 5-10 minutes. You can drop them directly into the soup without browning.
more tips and such
- For the pasta, you can use any shape pasta that you prefer or have on hand. Additionally, you can use tortellini or ravioli. You can even use lasagna noodles.
- If you don’t have red wine (or had rather drink it than put in it your food), I recommend using beef stock. You can make a quick beef broth with this.
- For the 6 cups of vegetable stock, you can use chicken stock instead.
- You can easily half the recipe if needed.
- You can also freeze the soup. DO NOT add the pasta into the soup if you plan on freezing it. Pasta becomes mushy when frozen.
This is my favorite pot for making soups.
Pasta Meatball Soup Recipe
This Italian flavored soup is delicious, simple to make, and great for a crowd.
Servings: 12 servings
Calories: 368kcal
Ingredients
- 12-15 large meatballs fresh, frozen, or homemade
For homemade meatballs
- 1 pound 85/15 ground beef
- 2-3 ounces bread processed 30 seconds in food processor
- 1 large egg beaten
- 1 teaspoon salt
- 1 tablespoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 3 cloves garlic minced
- 1/2 teaspoon milk
For the soup
- 2 tablespoons olive oil or coconut oil
- 1/2 cup onion diced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 5-6 cloves garlic minced
- 6 ounces tomato paste
- 1/4 cup red wine or beef broth
- 28 ounces diced tomatoes You can use whole peeled tomatoes and puree them in a food processor.
- 6 cups vegetable stock or chicken
- 1/8 teaspoon red pepper flakes
- 16 ounces pasta
- 1 cup mozzarella or more, shredded for serving
Instructions
For homemade meatballs
- Gently mix all meatball ingredients together just until combined, and using a tablespoon, scoop portions of the mixture and roll between your palms to form meatballs.
For soup
- Add 2 tablespoons of oil to a Dutch oven and brown meatballs on medium-high heat on all sides about 4 minutes.
- Once the meatballs are browned transfer them to a plate to rest.
- Reduce heat to medium-low. Add the chopped onion to the pan and saute, scraping bits of browned meatball off the bottom of the pan as you stir.
- Add the dried Italian seasoning, salt, pepper, and red pepper. Stir for a couple of minutes until things soften.
- Add garlic and stir until aromatic, about 30 seconds.
- Add tomato paste and stir everything. Add the red wine, or substitute, to deglaze the pan, stir and scrape the bottom of the pan. After about 20 seconds, add in the tomatoes and the chicken stock.
- Simmer the soup for about 15 minutes. If you like a smooth soup, you can puree at this stage with a Hand-held Immersion Blender (or place in a heavy-duty blender) and blend until smooth.
- Cook pasta according to package directions and drain.
- Add the meatballs into the soup, and bring it back to a gentle simmer; simmer, uncovered, for 15 minutes more until the meatballs are tender.
- Add cooked and drained pasta to the soup. Taste and adjust seasonings if necessary.
- Serve hot in a bowl with mozzarella cheese sprinkled over the top.
- Store leftovers in an airtight container in the refrigerator up to 4 days.
Tried this recipe? Comment below orMention @Paula_callmepmc or tag #callmepmc!
Nutrition
Calories: 368kcal | Carbohydrates: 40g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 1103mg | Potassium: 561mg | Fiber: 3g | Sugar: 6g | Vitamin A: 670IU | Vitamin C: 10mg | Calcium: 116mg | Iron: 3mg
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Dianne Mitchell says
Could this be cooked in a crockpot & add cooked pasta at the end?
Paula says
yes