Meatball Soup

Meatball Soup is the kind of dinner that warms you from the inside out. This easy meatball soup recipe uses frozen meatballs, crushed tomatoes, pasta, and a flavorful beef broth base to create a hearty, flavorful soup with minimal effort and simple ingredients.

Course Dinner, Soup

Cuisine American

Keyword meatball soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 528kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 tablespoon olive oil
1 yellow or sweet onion finely diced
6 cloves garlic (minced or pressed, jarred, or paste)
1 can (6 oz) tomato paste
1 tablespoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
1 can (28 oz) crushed tomatoes
1 bag (18 oz) fully cooked frozen meatballs
6 cups beef broth
2 cups elbow pasta (dry, uncooked)
freshly shredded parmesan cheese

Instructions

Heat the olive oil in a large soup pot, or dutch oven, over medium heat. Add the finely chopped onion and cook, while stirring occasionally, until they are softened; about 5 minutes.
1 tablespoon olive oil, 1 yellow or sweet onion
Stir in the garlic cloves and cook for an additional 1 minute.
6 cloves garlic
Stir in the tomato paste, Italian seasoning, onion powder, garlic powder, salt, pepper, and red pepper flakes (if using) and mix together well until it's a thick paste mixture. Cook for 30 seconds or until it's very fragrant.
1 can (6 oz) tomato paste, 1 tablespoon Italian seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon red pepper flakes
Stir in the crushed tomatoes, frozen cooked meatballs, and beef broth. Bring to a boil.
1 can (28 oz) crushed tomatoes, 1 bag (18 oz) fully cooked frozen meatballs, 6 cups beef broth
Once boiling, add the elbow pasta to the soup and cook for 15 minutes, or until the pasta is cooked to your liking (al dente or softer). Stir the soup occasionally to ensure the pasta is separated and not sticking to the pot.
2 cups elbow pasta
Serve the soup topped with freshly parmesan cheese, enjoy!
freshly shredded parmesan cheese

Notes

Olive Oil : Any neutral-flavored oil can be used such as any variety of olive oil, avocado oil, or canola/vegetable oil.
Onion : use your preferred onion in this soup recipe; such as white, yellow, or sweet. Yellow onions and sweet onions have the most mild flavor, while a white onion is more zesty and onion-y.
Garlic Cloves : It's best to use fresh garlic cloves, but you could also use chopped garlic from a jar or garlic paste.
Frozen Cooked Meatballs : They generally come in three flavors; beef/angus, homestyle, and Italian. Go with the flavor you prefer because any of them will be good in the soup. You can also make meatballs from scratch if you prefer; make sure that are fully cooked before adding them into the soup pot.
Beef Broth : You can use full salt or lower-sodium depending on dietary needs or preferences. Beef stock, beef broth, water + beef bouillon, or beef bone broth are all great options. For a completely different flavor profile, you could use chicken broth or chicken stock instead of beef.
Elbow Pasta : Another small shaped pasta can be used such as small shell pasta, bowtie, etc.
Parmesan Cheese : Buy a wedge of parmesan cheese and shred it yourself for the best, smooth, creamy melt and flavor.

Nutrition