Quick way to grow 5-Step Italian Meatball Soup
This hearty Italian Meatball Soup comes together in just 5 simple steps, offering a quick yet flavorful meal perfect for any weeknight. With tender meatballs and rich broth, it's a comforting classic made easy.
Equipment
- large pot
- ladle
Ingredients
Meatballs
- 12 ounces pre-made meatballs
Broth & Vegetables
- 4 cups beef broth
- 14.5 ounces diced tomatoes
- 2 carrots sliced
- 2 celery stalks sliced
- 1 small onion chopped
Pasta & Seasoning
- 1 cup small pasta such as ditalini or orzo
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley chopped
- 0.25 cup Parmesan cheese for serving (optional)
Instructions
Preparation
- In a large pot, combine beef broth, diced tomatoes, carrots, celery, and onion, bringing the mixture to a boil.
Cooking Meatballs
- Reduce heat to medium, add the pre-made meatballs to the pot, and let them simmer for about 10-15 minutes until they are heated through.
Adding Pasta
- Stir in the small pasta and dried oregano, cooking for an additional 8-10 minutes, or until the pasta is al dente.
Finishing Touches
- Remove the soup from heat, then stir in the fresh parsley.
Serving
- Ladle the soup into bowls, and if desired, garnish with Parmesan cheese before serving.
Notes
For extra flavor, you can sauté the vegetables before adding the broth. Feel free to use chicken or vegetable broth as an alternative to beef broth. This soup is best served fresh but can be refrigerated for up to 3 days.