Italian Meatball Soup with Ditalini Pasta and Fresh Herbs
A hearty Italian soup featuring tender homemade meatballs simmered in a savory beef broth with fire-roasted tomatoes, fresh vegetables, and ditalini pasta. The meatballs are made with ground beef, Panko breadcrumbs, and Parmesan cheese for extra flavor and texture. Fresh basil and parsley brighten each bowl, making this a comforting meal perfect for family dinners or cold weather. The soup comes together in one pot, with meatballs cooked directly in the flavorful broth for maximum taste.
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 carrots, peeled and diced
- 2 celery ribs, washed and diced
- 8 cups low sodium beef broth
- 2 cups water
- 14 ½ ounces fire roasted diced tomatoes with garlic
- 4 tablespoons tomato paste
- ½ pound ditalini pasta, or your favorite pastasmall shells1:1
Any small pasta shape works well
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 pound lean ground beef, 80-90% lean
- ½ cup Panko breadcrumbs
- ¼ cup fresh Parmesan cheese, shredded
- 1 tablespoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, fresh cracked
- 1 large egg
- crushed red pepper flakes(optional)
Instructions
- 1
Warm olive oil in a large 8 quart pot over medium-high heat
- 2
Chop the carrots and celery, add to pot and cook vegetables for 1-2 minutes
- 3
Add beef broth, water, tomatoes and tomato paste, stir to combine, cover and bring to a boil
- 4
Combine all meatball ingredients in a large bowl and mix with hands, being careful not to over mix
- 5
Use a 1 tablespoon scoop to portion meatballs, lightly shape with hands and drop into boiling broth, distributing evenly
- 6
Cover and boil for 5 minutes, then stir meatballs gently to avoid breaking
- 7
Add pasta, stir and cook 10 minutes or until pasta is done
- 8
Sprinkle basil and parsley over top, stir and serve
Tips
Don't over-mix the meatball mixture to keep them tender and avoid tough, dense meatballs.
Use a tablespoon scoop for uniform meatball size that ensures even cooking throughout the soup.
Stir meatballs gently after the initial boiling to prevent them from breaking apart in the broth.
Good to Know
Refrigerate covered for up to 3 days. Pasta may absorb broth when stored.
Meatballs can be made and shaped 1 day ahead, covered and refrigerated.
Serve hot with additional Parmesan cheese and crusty bread on the side.
Common Mistakes
Don't over-mix meatballs to avoid tough texture
Stir gently to prevent meatballs from breaking apart
Substitutions
Gluten-Free Swaps
General Alternatives
Any small pasta shape works well
FAQ
Can I freeze this soup?
Yes, but freeze without the pasta as it becomes mushy. Add fresh cooked pasta when reheating the thawed soup.
What if I don't have ditalini pasta?
Any small pasta shape works well - try shells, elbows, or small penne. Cook according to package directions.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. The pasta will continue to absorb broth over time.