Light Italian Meatball Soup
Hopefully by now you have noticed that I am soup lover, if not just go to my soup recipes page, and you should find something you’ll like.
I tend to prefer the cream based soups, but lately I have tried my hand at some healthier soups. This one was delicious! It made a LOT for my young family of four, but the leftovers were still good to eat!
This soup is tomato & beef broth based, so that makes it healthier without any cream. The meat is lean & the vegetables give it the perfect balance between the pasta, meat & broth. The fresh basil & parsley really makes this soup taste wholesome & good for you. I loved this fresh, Light Italian Meatball Soup!
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Light Italian Meatball Soup
Ingredients
Soup:
- 1 Tbsp Olive Oil
- 4 carrots, peeled & diced (or about 12-14 thick baby carrots thinly sliced)
- 2 celery ribs, washed & diced
- 8 cups low sodium beef broth
- 2 cups water, (I left this out, but the noodles soaked up the majority of the liquid as it sat while we were eating which actually made a nice leftovers dish.)
- 4 Tbsp tomato paste
- 1 (14.5oz) can fire roasted diced tomatoes with garlic, (I used S&W Petite Cut Tomatoes Diced with Sweet Onions & Roasted Garlic in Rich Juice)
- ½ lb Ditalini Pasta
- 2 Tbsp chopped Italian parsley
- 2 Tbsp chopped basil
Meatballs:
- 1 lb (97%) lean ground beef
- ½ cup Italian breadcrumbs
- ¼ cup shredded Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp Italian seasoning
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ½ tsp fennel seeds
- 1 large egg
Instructions
- Make meatballs by combining all the ingredients into a large bowl. Mix with hands to combine. Use a 1 Tbsp scoop to portion the meat, & then roll the meatballs in your hands to make them nice & round.
- In a large 8 quart non-stick stock pot over medium high heat, sear the meatballs on two sides. Don’t cook all the way through. Remove meatballs & save on a plate. (You can eliminate this step & just add the meatballs in step #5, but I think searing them adds good flavor.)
- Return stock pot to the stove & warm olive oil. Add carrots & celery. Cook for 1-2 minutes.
- Add broth, water, tomato paste, & tomatoes. Stir to combine. Cover & bring to a boil.
- Drop seared meatballs into the broth. Cover the pot & allow to boil for 5 minutes. Stir meatballs gently.
- Add pasta & cook an additional 10 minutes or until pasta is done. Add basil & parsley; stir & serve.
Notes
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Oooh this looks incredible! Perfect Fall comfort food.
Yum, this soup looks really delicious and we are definitely getting into soup season so I can’t wait to give this one a try!
This looks delicious and I just love soup this time of year – pinned!
Soup is so great, I love that it is that time of year where I get to indulge in the warm comforts of soup. Thanks for the great recipe!
Yvonne @ TriedandTasty.com
I’ve never made an Italian Meatball Soup and this looks delicious! Thanks for the recipe!
With the lactose intolerance my only option for soup now is broth- based and I have had fun trying out new recipes. We will have to try this one. I see this tasting great with some fresh Italian bread. Thanks!
It’s yummy, & makes A LOT! Enjoy!