This meatball soup recipe is a flavorful soup prepared with vegetables, tomato, spices, pasta, and more. I crushed tomatoes myself but you can use store-bought tomatoes, also the broth could be used for this meatball soup but if you don’t have broth use water but you might want to use seasoning bouillon cube/powder to taste.
Meatball soup recipe includes pasta and I used campenelle pasta but feel free to use any small shape pasta of your choice. I love this pasta because the soup traps inside it, one bite and you will get delicious soup gush out into your mouth…lol. There are other soup recipes you may want to try.
You might want to try;
- For the meatball
- 1 Pound Ground beef
- 1/3 Cup Parmesan cheese
- 1/3 Cup Bread crumbs
- 1 Egg
- 1 Teaspoon dried thyme
- 1 Clove Garlic (minced)
- Salt and pepper
- For Soup
- 2 Tablespoons Olive oil (or your choice)
- 2 Cups Crushed Tomatoes (or can tomatoes)
- ½ Cup onion (diced)
- 2 Carrots (cut into coins)
- 3 Celery sticks (diced)
- 1-2 Cups Pasta (I used campanelle)
- 4 Cups of Beef Broth (you can use more)
- Handful Kale (chopped)
- 2 Teaspoon Italian seasoning
- 1 Teaspoon Red pepper flakes (optional)
- Seasoning bouillon (optional)
- Salt and pepper
Preheat the oven to 370 degrees F. Line a baking sheet with a sheet of foil, grease with oil or spray with cooking spray and set aside.
In a bowl, add all the first seven ingredients under the meatball and mix.
Scoop small meat and roll it, place it on the lined baking sheet and continue until you’re done.
Bake for about 8-10 minutes until golden brown.
Heat oil in a big over medium-high heat, add onion, celery, carrot, red pepper flakes and stir for a couple of minutes.
Add the Italian seasoning, broth (or water), crushed tomatoes (I crushed my tomatoes myself, but you can use store bought cans and a mixture of crushed and sauce), seasoning with salt and pepper. Bring to a boil.
Add pasta (use any shape of your choice) and meatballs combine and simmer for until the pasta and veggies are soft. If you use water, you might want to use seasoning bouillon cube or powder to taste. I used 4 cups of broth, depending on the quantity of pasta and how “soupy” you want it, you can adjust the broth/water to your preference.
Add the chopped kale and combine. Check the seasoning and turn off the heat.
Serve, if you wish to garnish with some grated parmesan cheese and fresh parsley.
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