Description
This hearty and comforting meatball soup features tender, bite-sized beef meatballs simmered in a rich, velvety tomato and cream-based broth. Packed with savory garlic, herbs, and small pasta, this one-pot meal is designed for maximum convenience and flavor, making it the perfect solution for a cozy, time-efficient weeknight dinner that the whole family will love.
Ingredients
1 lb ground beef
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 large egg
4 cloves garlic, minced
1 tablespoon olive oil
1 small onion, chopped
4 cups low-sodium chicken broth
14 oz can diced tomatoes
1/2 cup small pasta (ditalini or stelline)
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped
1 teaspoon dried Italian herbs
Salt and black pepper to taste
Instructions
In a large mixing bowl, combine ground beef, Parmesan, breadcrumbs, egg, half the minced garlic, parsley, Italian herbs, salt, and pepper.
Mix gently until combined and shape into one-inch meatballs.
Heat olive oil in a large stockpot over medium heat.
Sauté the onion until translucent, then stir in the remaining garlic.
Add the diced tomatoes and chicken broth, bringing the mixture to a gentle boil.
Carefully drop the meatballs into the broth and cook for 10 minutes.
Stir in the small pasta and cook for another 8-10 minutes until the pasta is al dente.
Reduce heat to low and stir in the heavy cream.
Simmer for an additional 2 minutes until heated through and serve warm.
Notes
Substitute ground beef with ground turkey for a leaner option. Use gluten-free panko breadcrumbs if dietary restrictions require. Use half-and-half instead of heavy cream for a lighter broth texture. Store leftovers in an airtight container for up to 3 days; the pasta may absorb some broth.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 110mg