old fashioned meatball soup recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best old fashioned meatball soup recipe

I’m so excited to share with you my family’s old fashioned meatball soup recipe that’s been passed down for generations. This hearty soup is a staple in our household, and I’m sure it will become a favorite in yours too. The rich flavors of the meatballs, the tender vegetables, and the savory broth all come together to create a truly comforting meal.

Whether you’re looking for a quick weeknight dinner or a special occasion dish, this recipe is sure to please even the pickiest of eaters. I remember my grandmother making this soup for us when I was a child. She’d spend hours in the kitchen chopping, dicing, and simmering away until the aroma of the meatballs and vegetables filled the entire house.

It was always a treat to come home to that smell and know that we’d be having something delicious for dinner. As I’ve grown older, I’ve learned to appreciate the technique behind making meatballs from scratch. It’s not just about mixing together some ground meat and spices – it’s about creating a texture that’s both tender and firm at the same time.

And let me tell you, it takes practice to get it just right! But trust me when I say that it’s worth every bit of effort. This recipe is more than just a meal – it’s a tradition, a family bond, and a taste of nostalgia all rolled into one.

So go ahead, give it a try, and see why this old fashioned meatball soup has been a beloved favorite for so long.

Old Fashioned Meatball Soup

4.8 from 1739 votes

A hearty and comforting soup featuring tender meatballs in a rich tomato broth. Perfect for a cozy dinner.

Prep Time25 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time2 hrs 30 mins
Servings: 6Cuisine: InternationalCalories: 370 kcal

🥘Ingredients

For the Meatballs

1 lb ground beef
1/2 lb ground pork
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup milk
1 egg
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder

For the Soup

2 tbsp olive oil
1 large onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
6 cups beef broth
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1 bay leaf
8 oz pasta, such as ditalini or small shells
1 tbsp chopped fresh parsley, for garnish

👨‍🍳Directions

1Preheat oven to 400°F.
2In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, milk, egg, salt, black pepper, and garlic powder.
3Mix well until all ingredients are evenly distributed and the mixture is sticky.
4Form the meat mixture into small meatballs, about 1 inch in diameter.
5Place the meatballs on a baking sheet lined with parchment paper.
6Bake for 20-25 minutes, or until the meatballs are browned and cooked through, reaching an internal temperature of 160°F.
7While the meatballs are baking, heat olive oil in a large soup pot over medium heat.
8Add onion, carrots, and celery.
9Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened and the onions are translucent.
10Add garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
11Pour in crushed tomatoes and beef broth.
12Stir in oregano, basil, salt, black pepper, and bay leaf.
13Bring the soup to a boil.
14Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes.
15Add the cooked meatballs to the soup.
16Simmer for an additional 10 minutes to allow the flavors to meld together.
17Stir in the pasta and cook according to package instructions until al dente.
18Garnish with chopped fresh parsley before serving.

🔧Equipment

Large mixing bowl
Baking sheet
Large soup pot
Wooden spoon
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 370 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 850mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 20g

📝Notes

Tips: You can use a combination of ground turkey and ground beef for a leaner option. Add a can of kidney beans to the soup for extra protein and fiber.

One of my favorite things about this old fashioned meatball soup recipe is how well it stores and reheats. You can make it up to 3 days in advance and store it in an airtight container in the refrigerator until you’re ready to serve it again.

Simply reheat it over low heat on your stovetop or in your slow cooker until everything is hot and bubbly. When serving this soup at family gatherings or potlucks, consider setting up a toppings bar with all sorts of goodies like crusty breadsticks, grated Parmesan cheese, chopped fresh parsley – whatever floats your boat!

This way everyone can customize their bowl exactly how they like it.

❓ Frequently Asked Questions About Old Fashioned Meatball Soup

Q: What type of meat works best for meatballs?

In this recipe, we use 80/20 ground beef because it provides the perfect balance of flavor and texture. However, you can also use ground pork or even a combination of beef and pork if you prefer.

Q: Can I make the meatballs ahead of time?

Yes, you can mix together the meatball ingredients up to 24 hours in advance. Just be sure to store them in an airtight container in the refrigerator until you’re ready to cook them.

Q: How do I prevent the meatballs from breaking apart while they’re cooking?

Make sure to handle them gently when adding them to the pot, and avoid overcrowding the pan – cook them in batches if necessary.

Q: Can I substitute chicken broth for beef broth?

While you can use chicken broth as a substitute, keep in mind that it will change the flavor profile of the soup slightly. Beef broth is what gives this recipe its rich, savory taste.

Q: Do I need to add any special seasonings or herbs?

No additional seasonings are needed – just stick with salt and pepper for now. However, feel free to add your own favorite herbs or spices if you like!

Similar Posts