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Bowls of Meatball Soup with salad and spoons beside.
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5 from 1 vote

Meatball Soup

This Meatball Soup recipe is dreamy. It is delicious, comforting, and sure to be a hit with your whole family.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Servings: 6 servings
Calories: 634kcal
Author: Lisa Longley

Ingredients

Meatballs

  • 1 pound ground Italian pork see note 1 (453.6 grams)
  • 1/2 cup grated Parmesan cheese (50 grams)
  • 1/2 cup Italian breadcrumbs see note 2 (56 grams)
  • 1 large egg beaten
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1/4 teaspoon garlic salt

Meatball Soup

  • 2 tablespoons olive oil
  • 2 medium carrots peeled and diced
  • 2 celery ribs diced
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 15 ounces tomato sauce see note 3 (425 grams)
  • 28 ounces crushed tomatoes (794 grams)
  • 4 cups chicken broth (907 grams)
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried parsley
  • 1/2 pound spaghetti broken in half, see note 4 (226.796 grams)
  • fresh basil for topping
  • freshly grated Parmesan cheese

Instructions

Meatballs

  • In a large bowl, combine the ground pork, bread crumbs, Parmesan cheese, egg, parsley, basil, and garlic salt. Using a cookie scoop (1 tablespoon) roll out the meatballs. Set aside.
    1 pound ground Italian pork, 1/2 cup grated Parmesan cheese, 1/2 cup Italian breadcrumbs, 1 large egg, 1 tablespoon dried parsley, 1 tablespoon dried basil, 1/4 teaspoon garlic salt

Meatball Soup

  • In a large soup pot, heat the olive oil over medium heat. Add in the carrots, celery, onion, and garlic. Season with salt and pepper. Sauté until the vegetables are tender about 5 to 7 minutes.
    2 tablespoons olive oil, 2 medium carrots, 2 celery ribs, 1 medium yellow onion, 3 garlic cloves, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
  • Add in the tomato sauce, crushed tomatoes, chicken stock, dried basil, and dried parsley. Add in the meatballs and bring to a roaring boil, turn down to a simmer, and cook for 10 minutes.
    15 ounces tomato sauce, 28 ounces crushed tomatoes, 4 cups chicken broth, 1/2 tablespoon dried parsley, 1/2 tablespoon dried basil
  • Turn up to a boil and add in the broken spaghetti. Cook for 8 minutes or until the spaghetti is al dente.
    1/2 pound spaghetti
  • Serve with fresh basil and Parmesan cheese.
    fresh basil for topping, freshly grated Parmesan cheese

Video

Notes

  1. Ground beef or ground turkey can be used in place of the Italian sausage in this recipe.
  2. To make homemade Italian breadcrumbs, simply follow my instructions for How to Make Breadcrumbs and then add 1 teaspoon of Italian Seasoning.
  3. Some brands of canned tomatoes are particularly bitter and acidic. If this is the case, at the end you may want to add a teaspoon or two of sugar. This will remove that taste without making the soup sweet.
  4. While my family loves the spaghetti in this recipe, a short cut pasta will work well here too. Ditalini, penne, and rotini are all great choices.

Nutrition

Serving: 1.8cups | Calories: 634kcal | Carbohydrates: 60g | Protein: 29g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 2016mg | Potassium: 1229mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4205IU | Vitamin C: 22mg | Calcium: 213mg | Iron: 6mg