How to Make the Perfect Pasta Meatball Soup for Any Season
Pasta Meatball Soup is a hearty Italian-inspired dish perfect for any season. It combines tender meatballs, savory pasta, and a rich tomato-based broth with fresh vegetables and herbs. This versatile recipe takes about 40–50 minutes to prepare and can be customized with gluten-free, dairy-free, or plant-based options. Each serving is approximately 450–550 calories, offering a nutritious and comforting meal.
Ingredients
Essential Components:
- Pasta: 1 cup small shapes like ditalini, orzo, or elbow macaroni
- Meatballs: 16 small or 8 medium meatballs beef, turkey, or plant-based
- Broth: 6 cups chicken, beef, or vegetable broth
Seasonal Vegetables:
- Carrots: 2 medium diced
- Celery: 2 stalks chopped
- Onion: 1 medium finely diced
- Zucchini optional: 1 small, diced
Herbs and Spices:
- Garlic: 3 cloves minced
- Dried basil: 1 teaspoon
- Dried oregano: 1 teaspoon
- Salt: 1 teaspoon or to taste
- Black pepper: 1/2 teaspoon
- Fresh parsley: 2 tablespoons chopped (for garnish)
Optional Ingredients for Variations:
- Cheese: 1/4 cup grated Parmesan for topping
- Plant-based meatballs: Substitute for regular meatballs
- Spinach or kale: 1 cup chopped (add near the end of cooking)
Instructions
Preparing and Seasoning the Meatballs
- Combine ground meat (beef, turkey, or plant-based) with 1/4 cup breadcrumbs, 1 egg, 1 tablespoon grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon dried basil, and salt and pepper to taste.
- Roll into bite-sized balls (around1 inch in diameter).
- Brown the meatballs in a large pot with 1 tablespoon olive oil over medium heat. Remove and set aside.
Cooking the Vegetables and Creating the Soup Base
- In the same pot, pour 1 tablespoon olive oil.
- Sauté 1 diced onion, 2 diced carrots, and 2 chopped celery stalks until softened (about 5 minutes).
- Add 3 minced garlic cloves and cook for 1 more minute.
- Stir in 1 teaspoon dried oregano and 1 teaspoon dried basil for extra flavor.
Simmering the Broth and Adding Pasta and Meatballs
- Pour in 6 cups of broth (chicken, beef, or vegetable) and 1 can (14 ounces) of diced tomatoes.
- When it starts boiling, lower heat to a simmer.
- Add the meatballs to the pot and cook for 10 minutes.
- Stir in 1 cup of pasta and cook until tender (follow package instructions, typically 8–10 minutes).
Tips for Perfect Texture and Flavor Balance
- Add more broth or water if needed. You don’t want your soup to be too thick
- Taste seasoning before serving. Add salt and pepper if needed.
- Garnish with chopped parsley and grated Parmesan for a finishing touch.