Meatball Soup – If you’re looking for a comforting. And quick-to-make meal. This Meatball Soup Recipe. Is just what you need. With tender meatballs, hearty pasta, and a rich tomato broth. This soup is a perfect blend of Italian-American flavors. That will warm your heart. And pleasure your taste buds. It’s easy to whip up. On a busy weeknight. Especially if you have pre-made meatballs. Ready to go.
The first time I made this Meatball Soup. I was in a pinch for time. And needed something comforting for dinner. My husband and child love meatballs. So I decided to turn them into a soup. To switch things up. The result was a hit! My husband couldn’t stop raving. About the rich flavors. And my child loved slurping up the pasta. And savoring. The tender meatballs. Now, this recipe is a regular. In our household. Especially on those chilly nights. When we crave something warm. And filling.
What makes this Meatball Soup truly stands out?
This Meatball Soup stands out. For its rich, savory broth. Combined with the comforting textures of meatballs. And pasta. The addition of fresh basil at the end. Elevates the flavor. Making each spoonful burst with freshness. Whether you’re using homemade. Or store-bought meatballs. This soup is a quick. And easy way. To deliver a gourmet experience. Without spending hours. In the kitchen.
What You Need To Make This Meatball Soup Recipe?
Meatballs: Whether you make them from scratch. Or buy them pre-made. Make sure they’re well-seasoned. For maximum flavor in the soup.
Olive Oil: This adds a subtle richness. To the base of the soup. Especially when sautéing the onions and garlic.
Onion and Garlic: The foundation of the soup’s flavor. These aromatics bring depth and warmth. To every spoonful.
Crushed Tomatoes: I used fire-roasted tomatoes. For an extra smoky flavor. But any crushed tomatoes will work.
Beef Broth: The backbone of the soup’s savory flavor. Use a good quality broth. For the best results.
Red Bell Pepper: Adds a slight sweetness. And extra texture to the soup.
Italian Seasoning and Red Pepper Flakes: These spices add a touch of warmth. And an Italian flair to the soup. Adjust the red pepper flakes. To your preferred heat level.
Fusilli Pasta: I love using fusilli for its ability. To hold onto the broth. But any small pasta shape will do.
Fresh Basil: Stirring in fresh basil at the end. Adds a burst of freshness. That really brings the soup to life.
Parmesan Cheese: Optional. But it adds a nice salty, umami kick. When grated over the top. Just before serving.
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Steps To Make Meatball Soup:
Step 1: Start by prepping your meatballs—whether homemade or store-bought. Make sure they’re ready to go. In a large soup pot. Heat the olive oil. Over medium-high heat. Add the chopped onion. And sauté until it’s softened and fragrant. About 4-5 minutes. Toss in the minced garlic. And stir for another 30 seconds. Until the garlic releases its aroma.
Step 2: Next, pour in the crushed tomatoes, and beef broth. And add the diced red bell pepper, Italian seasoning, and red pepper flakes. Gently nestle the meatballs into the pot. Increase the heat. And bring the soup to a boil. Once boiling, add the pasta.
Step 3: Reduce the heat to a gentle simmer. Cover the pot with the lid slightly ajar. And let it cook for about 15 minutes. Stir occasionally. To make sure the pasta doesn’t stick. To the bottom of the pot.
Step 4: Once the pasta is tender. And the soup is perfectly thickened. Stir in the fresh basil. Taste and adjust the seasoning. With salt and pepper as needed. Serve the soup hot. With a sprinkle of Parmesan cheese if you like. And enjoy the comforting flavors of this hearty dish.
Tip:
For an even richer flavor. Consider browning your meatballs. Before adding them to the soup. This extra step caramelizes the outside. Locking in delicious juices. And enhancing the soup. With a deeper, more complex flavor profile. Browning also adds a delightful texture to the meatballs. Giving them a slightly crisp exterior. That contrasts beautifully. With the tender pasta and hearty broth. If time allows. Let the soup simmer a bit longer after adding the meatballs. To meld all the flavors together. This slow simmering allows the spices. To fully infuse the broth. Making each bite more flavorful. And satisfying. For an added layer of richness. You can even deglaze the pan. With a splash of red wine. After browning the meatballs. Incorporating all those savory browned bits. Into the soup.
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes. This soup stores well in the fridge. For up to 3 days. Reheat it on the stove. And you may need to add a bit more broth. As the pasta will absorb some liquid as it sits.
Can I use a different type of pasta?
Absolutely! While fusilli is great for holding onto the broth. Feel free to use any small pasta shape you have on hand. Like penne or rotini.
Is there a vegetarian version of this soup?
Yes. You can substitute the meatballs. With vegetarian meatballs. Or even hearty vegetables like mushrooms or zucchini. And use vegetable broth. Instead of beef broth.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Meatball Soup Recipe
Ingredients
- 1 lb meatballs
- 1 tbsp olive oil
- 1/2 medium onion finely chopped
- 4 cloves garlic minced
- 1 can 28 oz crushed tomatoes, fire-roasted preferred
- 4 c beef broth
- 1/2 red bell pepper finely chopped
- 1/4 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes optional
- 1.5 c fusilli pasta
- 1/4 c fresh basil torn or chopped
- Salt and pepper to taste
- Parmesan cheese optional, for serving
Instructions
- The preparation time for this soup. Doesn't account for making the meatballs from scratch. If needed. You can prepare the meatballs in advance. Or opt for store-bought. Or your preferred homemade version.
- Heat olive oil in a soup pot. Over medium-high heat. And sauté the onions for about 4-5 minutes. Until they start to soften.
- Add the garlic. And cook for another 30 seconds. Just until fragrant.
- Next, mix in the crushed tomatoes, beef broth, red bell pepper, Italian seasoning, red pepper flakes, and the meatballs. Increase the heat. And bring the soup to a boil.
- Once boiling, add the pasta.
- Lower the heat. And let the soup simmer. With the lid slightly ajar. For around 15 minutes. Or until the pasta is tender. Stir occasionally to prevent the pasta. From sticking to the bottom. If the soup thickens too much. Feel free to add. A bit more beef broth. To maintain a brothy consistency.
- Finish by stirring in fresh basil. And seasoning with salt and pepper to taste. Serve hot. With a sprinkle of Parmesan cheese on top, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
