Description
A delicious and comforting meatball soup that’s perfect for any occasion.
Ingredients
Scale
- 3 tablespoons olive oil (divided)
- 24 small raw meatballs or 12 large (see notes)
- 1 cup onion (diced)
- 1 cup carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef broth
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 2 bay leaves
- 1 ½ cups dried rotini pasta
- Parmesan cheese (for serving)
Instructions
- Heat the olive oil in a large pot on medium-high heat and add 2 tablespoons of olive oil. Brown the meatballs on all sides (they do not need to be cooked through), then remove to a plate and set aside.
- In the same pot as the meatballs, add the remaining 1 tablespoon of olive oil if needed. Add the onions, carrots and celery and cook for 8–10 minutes, stirring occasionally, until softened. Add in the garlic and cook another 30 seconds, until fragrant.
- Add in the crushed tomatoes, beef broth, Italian seasoning, red pepper flakes and bay leaves and let come to a boil.
- Add in the dried pasta and meatballs, and reduce the heat to a gentle boil and boil for 12–15 minutes, stirring occasionally, or until the pasta is al dente and the meatballs are cooked through.
- Remove bay leaves. Serve with a sprinkle of Parmesan cheese.
Notes
- For larger meatballs, use 12 large meatballs instead of 24 small.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg