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Hearty meatball soup with beans and pasta in a warm bowl

Hearty Meatball, Bean & Pasta Soup

A comforting soup filled with savory meatballs, tender beans, and pasta that evokes warmth and nostalgia, perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 37 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef (or turkey for a lighter option) Substitute with ground turkey or chicken if preferred.
  • 1/2 cup breadcrumbs (preferably whole grain)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • Salt and pepper to taste
For the Soup
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups low-sodium chicken or vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup small pasta (like ditalini or elbow)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
For Garnish
  • Fresh parsley or basil, chopped
  • Additional Parmesan cheese, grated

Method
 

Preparation
  1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, minced garlic, onion powder, salt, and pepper. Mix well until combined.
  2. Form the mixture into small meatballs, about 1 inch in diameter. Set aside on a plate.
Cooking
  1. In a large pot, heat a splash of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until vegetables are softened and fragrant.
  2. Stir in the minced garlic and cook for an additional minute, being careful not to burn the garlic.
  3. Pour in the diced tomatoes (with their juices) and chicken broth. Bring the mixture to a boil.
  4. Gently add the meatballs to the boiling soup. Reduce heat to a simmer and let it cook for about 20 minutes.
  5. Add in the kidney beans, pasta, dried basil, and oregano. Continue to simmer for an additional 10-12 minutes, or until the pasta is al dente.
  6. Season with salt and pepper to taste. If needed, let the soup cool slightly before serving.
  7. Ladle into bowls and garnish with freshly chopped parsley or basil, and a sprinkle of Parmesan cheese.
  8. Serve hot and watch your loved ones’ faces light up as they take their first bite!

Notes

Make-Ahead: Prepare the meatballs and soup separately to enhance flavors, then combine when ready to serve. Freeze for Later: This soup freezes well, so portion it out in airtight containers for quick meals later. Reheat on the stove or in the microwave. Vegetarian Option: Substitute meatballs with lentil balls or omit them entirely for a hearty bean and veggie soup. Gluten-Free: Use gluten-free pasta and breadcrumbs for sensitivity. Spicy Kick: Add a dash of red pepper flakes for some heat to warm you from the inside out!