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Ultimate Hearty Meatball Soup with Beans, Veggies and Pasta

A cozy and hearty meatball soup filled with savory meatballs, creamy beans, vibrant veggies, and pasta, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef or turkey Use either beef or turkey according to preference.
  • 1 cup bread crumbs Can substitute with gluten-free bread crumbs if needed.
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
For the Soup
  • 1 can (15 oz) beans (kidney or cannellini), drained and rinsed
  • 2 cups mixed vegetables (like carrots, peas, and corn) Use any preferred mix of vegetables.
  • 6 cups chicken broth
  • 1 cup pasta (like ditalini or small shells) Choose any small pasta shape.
  • 1 tablespoon olive oil For browning the meatballs.
  • Fresh parsley for garnish optional

Method
 

Preparation
  1. In a large bowl, combine ground beef or turkey, bread crumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well using your hands until fully combined.
  2. Scoop about a tablespoon of the meat mixture and roll it into a ball. Repeat until all the mixture is shaped into meatballs. You should have around 20 meatballs.
Cooking
  1. In a large pot over medium heat, add a drizzle of olive oil. Sear the meatballs for about 5 minutes until they are browned on all sides. Remove and set aside.
  2. In the same pot, add the mixed vegetables and sauté for 3-4 minutes until slightly softened.
  3. Return the meatballs to the pot, then add the chicken broth. Bring to a gentle boil.
  4. Add the drained beans and pasta, then reduce heat to a simmer. Cook for another 10-12 minutes, or until the pasta is al dente.
  5. Adjust seasoning with salt and pepper. Garnish with fresh parsley if desired and serve hot!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. When reheating, use low heat and consider adding a splash of broth or water.