Italian Meatball Soup with Parmesan and Basil (1 Hour)

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Italian meatball soup is a hearty and flavorful dish that’s perfect for a comforting meal.

This version features tender meatballs simmered in a rich tomato broth filled with carrots, celery, onion, yellow squash, and mini pasta shells.

Topped with freshly grated Parmesan cheese and aromatic basil, this soup is a complete meal in a bowl, offering warmth and satisfaction with every spoonful!

Ingredients

Units Scale
For the meatballs:
  • 1 pound ground beef or a mix of beef and pork
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (for browning the meatballs)
For the soup:
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 yellow squash, diced
  • 1 can (28 ounces) crushed tomatoes
  • 6 cups chicken or beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • Salt and pepper, to taste
  • 1 cup mini pasta shells
  • Fresh basil, chopped, for garnish
  • Grated Parmesan cheese, for serving

Instructions

  1. Prepare the meatballs (15 minutes):
    • In a large bowl, combine the ground meat, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined.
    • Form the mixture into small meatballs, about 1 inch in diameter.
    • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and brown them on all sides, about 5 minutes per batch. They don’t need to be fully cooked through at this point. Remove the meatballs and set aside.
  2. Sauté the vegetables (10 minutes):
    • In the same pot, add the additional tablespoon of olive oil if needed. Add the chopped onion, garlic, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened.
    • Add the diced yellow squash and sauté for another 2-3 minutes.
  3. Simmer the soup (20 minutes):
    • Stir in the crushed tomatoes, chicken or beef broth, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
    • Bring the soup to a simmer, then gently add the browned meatballs back into the pot.
    • Cover and let the soup simmer for 20 minutes, allowing the flavors to meld and the meatballs to cook through.
  4. Cook the pasta (10 minutes):
    • While the soup is simmering, cook the mini pasta shells in a separate pot according to package instructions until al dente. Drain and set aside.
    • After the soup has simmered, stir in the cooked pasta shells.
  5. Serve and garnish (5 minutes):
    • Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped fresh basil.
    • Serve immediately, and enjoy your warm and comforting Italian meatball soup!

Notes

For an even richer flavor, consider adding a splash of red wine to the soup when sautéing the vegetables.

You can also substitute the mini pasta shells with other small pasta shapes like ditalini or orzo.

This soup pairs wonderfully with crusty bread for dipping, making it a perfect meal for a chilly day.

Enjoy making and sharing this hearty and satisfying soup!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/italian-meatball-soup-with-parmesan-and-basil-1-hour/