I wasn’t planning to share this recipe. It started as one of those “throw whatever’s in the fridge” situations last November when I was too lazy to go grocery shopping. But after making it probably 15 times since then (not exaggerating), I figured it was time to write it down.
Look, I know there are fancy meatball soup recipes out there. But this one’s different. It’s the kind of soup that doesn’t care if your meatballs are perfectly round or if you forgot to dice the carrots exactly the same size. It just works.
First time I made it, I messed up and added way too much garlic. Turned out that was actually the right amount. Sometimes mistakes lead to the best discoveries, right?
Can I use ground turkey?
Yeah, but honestly? It’s not as good. I tried it during that phase when I was pretending to be healthy. If you really want to use turkey, add an extra splash of Worcestershire sauce and maybe a bit more seasoning. The beef ones just have more flavor.
My pasta got mushy when I reheated it
This happens to everyone the first time. Either cook your pasta separately (store it in a container with a tiny bit of oil), or just accept that day 2 pasta will be softer. Or do what I do – make the soup without pasta and add fresh pasta each time you heat it up. Takes an extra 8 minutes but worth it.
The meatballs fell apart
Did you let them cool a bit after baking before throwing them in the soup? That helps. But also? Broken meatballs = more meat in every bite. Not exactly a tragedy.
Is it freezer-friendly?
Yep! I keep containers of it in my freezer for emergency dinners. Just leave out the pasta – trust me on this one. Frozen pasta is weird. Thaw it overnight in the fridge, heat it up, cook some fresh pasta, done.
Here’s what you’ll need:
Ingredients:
For the meatballs (and yeah, store-bought would work, but homemade ones are worth the extra 10 minutes):
- Ground beef – about a pound, and don’t get the super lean stuff
- 1 egg
- 1 teaspoon Italian seasoning (the one that’s probably been in your cabinet forever)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon minced garlic (or 3 if you’re like me)
- 1 tablespoon Worcestershire sauce (just dump some in, honestly)
For the soup part:
- Some oil for the pot
- 1 onion, chopped however you want
- 1 carrot, chopped
- 2 celery stalks, chopped (if you hate celery, leave it out – I won’t tell)
- 3 cups beef broth (the boxed kind is fine)
- 1 can diced tomatoes
- About a cup of pasta – I use the rainbow kind because it makes me happy
- Salt and pepper
- Parsley if you’re feeling fancy
Making it:
Start with the meatballs. Mix everything in a bowl. Don’t overthink it – just mix until it looks combined. Roll them into balls about the size of a ping pong ball. I use an ice cream scoop because I’m lazy and it works.
Stick them on a baking sheet (line it with parchment unless you enjoy scrubbing pans) and bake at 350° for like 18-20 minutes. They don’t need to be perfectly done – they’ll finish cooking in the soup.
While those are in the oven, grab your biggest pot. The one that’s seen better days but makes the best soup. Heat up some oil and throw in the onion, carrot, and celery. Let them cook until they smell good and start to soften. (source:Ineskohl.info)
Add the broth and tomatoes. Bring it to a boil, then turn it down so it’s not splashing all over your stove (learned that one the hard way).
When the meatballs are done, drop them in the soup. Add the pasta. Let it all simmer together until the pasta’s cooked how you like it. Taste it – need more salt? Add some. More pepper? Go for it.
That’s it. Seriously.
I usually eat it straight out of the pot standing over the stove, but bowls work too. If you’re having people over, sprinkle some parsley on top and pretend you’re fancy.
A few random things I’ve learned making this:
- The pasta will keep soaking up liquid if you have leftovers. Either add more broth when reheating or cook the pasta separately if you’re the kind of person who plans ahead
- If your meatballs fall apart a bit, who cares? It still tastes amazing
- This freezes pretty well, just leave out the pasta and add it when you reheat
Tips:
- Too salty? Throw in a potato chunk while it simmers. Take it out before serving. Old Italian grandma trick.
- Too thick? Add more broth. Too thin? Let it simmer longer or toss in a handful of extra pasta.
- Meatballs are a little pink inside? Just let them simmer in the soup longer. The soup is hot – they’ll cook.
- Burned the bottom? As long as you don’t scrape the burnt part, the rest is fine. We’ve all been there.
Made this the other day when my neighbor stopped by unexpectedly. Now she keeps “dropping in” around dinner time. Can’t really blame her.
P.S. If you try this recipe and mess something up, chances are you’ve actually just invented a better version. That’s how cooking works, right?
P.P.S. This makes enough for about 4 people, or 2 people who want leftovers for lunch tomorrow.