Best way to grow 30-Minute Italian Meatball Soup
This delicious Italian Meatball Soup comes together in just 30 minutes, making it an ideal choice for a quick and satisfying weeknight dinner. It's hearty, flavorful, and will warm you from the inside out.
Equipment
- Large pot
- Dutch oven
Ingredients
Meatballs
- 16 ounces frozen meatballs
Soup Base
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 4 cups beef broth
- 1 28-ounce can canned crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Start the Soup
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add Aromatics and Broth
- Stir in the minced garlic and cook for another minute until fragrant. Pour in the beef broth and crushed tomatoes.
Season and Simmer
- Add the dried oregano, dried basil, salt, and black pepper. Bring the soup to a simmer and then reduce heat to low.
Cook Meatballs
- Carefully add the frozen meatballs to the simmering soup. Cook for 15-20 minutes, or until the meatballs are heated through and the soup has developed its flavors.
Serve
- Ladle the hot soup into bowls and serve immediately. Garnish with fresh parsley or grated Parmesan cheese if desired.
Notes
For extra flavor, you can brown the meatballs slightly in a separate pan before adding them to the soup. Feel free to add your favorite small pasta, like ditalini or orzo, during the last 10 minutes of cooking for a heartier meal.