Homemade Italian Meatball Soup

Nothing says old-school comfort food like tender homemade pure beef meatballs and pasta in a rich tomato broth after a busy day.

Prep time: 20 min

Cook time: 35 min

Serves: 4 – 6



1 pound lean ground beef

3 garlic cloves, minced

1-1/2 t. Italian seasoning, preferably homemade (SEE BELOW)

1 large egg, lightly beaten

1/3 c. Parmesan cheese, finely grated

1/3 c. flour

1/4 t. Sea salt

1/4 t. Black pepper


2 t. olive oil

1/2 c. onion, diced

2-3 medium carrots, diced

1 15 oz. can be crushed or diced tomatoes, undrained

1 15 oz. can of Italian tomato sauce

6 c. low-sodium beef broth

1 t. Italian seasoning, preferably homemade (see below)

Sea salt and black pepper, to taste

3/4 c. small dry pasta shape (like small shells or ditalini)

2 T. fresh parsley, chopped

Parmesan cheese for serving (optional)


  1. Preheat oven to 375°F.
  2. Spray a baking sheet with cooking spray. Set aside.
  3. In a large mixing bowl, add ground beef, garlic, and 1 teaspoon of Italian seasoning,
  4. Make a well in the center and the beaten egg.
  5. Sprinkle the mixture with cheese, flour, salt, and pepper.
  6. Mix to combine ingredients. Avoid overmixing.
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