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Easy Creamy Meatball Soup with Vegetables

A comforting and hearty soup featuring Italian-style meatballs, a medley of vegetables, pasta, and a rich tomato broth, finished with fresh parsley for a creamy texture and vibrant flavor.

  • Total Time: 50 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 1/2 pounds ground meat (beef, pork, or a mix)
  • 1 whisked egg
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup bread crumbs
  • 2 teaspoons dried oregano
  • 1/2 teaspoon paprika
  • 1/2 cup chopped fresh parsley leaves
  • 2 to 3 minced garlic cloves (for meatballs)
  • 2 tablespoons extra virgin olive oil
  • 1 chopped onion
  • 2 chopped carrots
  • 2 chopped celery stalks
  • 1 chopped bell pepper
  • 1 to 2 minced garlic cloves (for vegetables)
  • 5 to 6 cups chicken or vegetable broth
  • 1 (28 ounce) can peeled tomatoes with juice
  • Salt and pepper to taste
  • Pasta (such as small shells or ditalini), amount as desired

Instructions

  1. In a large mixing bowl, combine ground meat, whisked egg, Parmesan, bread crumbs, oregano, paprika, chopped parsley, 2 to 3 minced garlic cloves, olive oil, salt, and pepper. Mix well.
  2. Form the mixture into meatballs about 1 1/2 tablespoons each. Arrange on a lightly oiled sheet pan and broil for 5 to 8 minutes until browned.
  3. In a large pot over medium-high heat, heat olive oil. Add chopped onion, carrots, celery, bell pepper, and 1 to 2 minced garlic cloves. Cook, stirring occasionally, for 5 minutes until softened.
  4. Add broth, canned tomatoes with juice, oregano, paprika, salt, and pepper. Simmer over medium to medium-high heat until slightly thickened, about 10 minutes.
  5. Add the browned meatballs and pasta to the pot. Cook until pasta is tender and meatballs are cooked through, about 10 minutes.
  6. Remove from heat and stir in remaining chopped parsley. Serve warm.

Notes

Broiling the meatballs before adding them to the soup helps develop a rich flavor and keeps them tender. Adjust the pasta quantity based on your preference for soup thickness. Fresh parsley added at the end brightens the dish.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Method: Soup
  • Cuisine: Italian-American

Nutrition

  • Calories: 350
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 75mg