Italian Meatball Soup
Ingredients
1 pound meatballs see note
1 tablespoon olive oil
1/2 medium onion chopped
4 cloves garlic minced
1 (28 fluid ounce) can crushed tomatoes I used fire roasted
4 cups beef broth
1/2 red bell pepper chopped small
1/4 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes optional
1.5 cups fusilli pasta
1/4 cup fresh basil torn/chopped
Salt & pepper to taste
Parmesan cheese (for serving) optional, to taste
Instructions
Prep time for this soup doesn’t include making meatballs from scratch. If needed, make the meatballs (use my meatball recipe and you’ll have about half of the batch left over for other meals) or use store-bought or your own recipe.
Add the olive oil and onions to a soup pot over medium-high heat and sauté for 4-5 minutes.
Stir in the garlic and cook for 30 seconds.
Stir in the crushed tomatoes, beef broth, red bell pepper, Italian seasoning, crushed red pepper flakes, and meatballs. Increase the heat to high and bring it to a boil.
Add the pasta once it’s boiling.
Reduce the heat and simmer it (covered, with the lid slightly open) for about 15 minutes or until the pasta is cooked. Stir it a few times to ensure the pasta isn’t sticking to the bottom of the pot. Note:
Some brands of crushed tomatoes are thicker than others. Add more beef broth if the soup has become too thick (this soup is meant to be quite brothy).
Stir in the basil and season with salt & pepper as needed. Serve with parmesan grated over top if desired.
Notes
Meatballs vary a lot in size and ingredients, so add as many as you think people will eat. I added 12 from my homemade recipe since they’re fairly large. Frozen (already cooked) meatballs will work fine. Just make sure they’re fully heated through before serving (165F in the middle).
Served 4-6 depending on how many meatballs are added/how hungry people are, and what else it’s served with.
Nutrition Information:
Calories: 509kcal, Carbohydrates: 35g, Protein: 29g, Fat: 29g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Cholesterol: 82mg, Sodium: 1226mg, Potassium: 1161mg, Fiber: 5g, Sugar: 11g, Vitamin A: 1056IU, Vitamin C: 40mg, Calcium: 118mg, Iron: 5mg
Frequently Asked Questions:
What type of meatballs work best for Italian Meatball Soup?
You can use homemade meatballs (consider using the provided recipe) or store-bought meatballs, depending on your preference and time constraints.
Can I use pre-cooked meatballs in this soup?
Yes, if you’re short on time, pre-cooked meatballs can be used.
Adjust cooking time accordingly to heat them through.
Is there a specific type of pasta recommended for this soup?
Fusilli pasta is recommended for this recipe, but you can use other small pasta shapes like penne or rotini.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and reheated before serving.
Keep the pasta separate until ready to serve to prevent it from becoming mushy.
How can I adjust the spice level in the soup?
If you prefer a spicier soup, increase the amount of crushed red pepper flakes.
Omit them entirely if you prefer a milder flavor.
Can I use a different type of bell pepper?
Yes, you can use green, yellow, or orange bell peppers as a substitute for red bell pepper based on your preference.
What can I do if the soup becomes too thick during cooking?
Some crushed tomato brands are thicker than others.
If the soup becomes too thick, add more beef broth to reach your desired consistency.
Can I use fresh tomatoes instead of crushed tomatoes?
While crushed tomatoes provide a thicker base, you can use fresh tomatoes.
Simply dice them and adjust the cooking time to allow them to break down.
Can I freeze Italian Meatball Soup?
It’s advisable to freeze the soup without the pasta to prevent it from becoming mushy upon reheating.
Add cooked pasta when reheating the frozen soup.
What are some recommended garnishes for this soup?
Freshly torn or chopped basil and grated Parmesan cheese make excellent garnishes.
Serve with crusty bread on the side for a complete meal.