Italian Meatball Soup
Servings: 4
Calories: 582kcal
Meatballs and pasta in a savory tomato broth, Italian meatball soup is a simple and hearty meal that is on the table in less than an hour!
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Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion , diced
- 1 cup carrots , diced
- 3 cloves garlic , minced
- 6 cups chicken broth
- 15 ounces canned fire roasted tomatoes
- 2 teaspoons dried oregano
- 1 teaspoons dried basil
- 2 bay leaves
- 1 pound fresh or frozen meatballs (about 1 inch diameter)
- 2 inches square parmesan rind , or ¼ cup shredded parmesan, plus more for garnish
- 1 cup orzo pasta , uncooked
- ¼ cup chopped italian parsley , plus more for garnish
- ¼ cup chopped basil , plus more for garnish
Instructions
- Add the olive oil, onions, carrots and garlic to a large pot and heat over medium heat until vegetables are beginning to soften, 5-7 minutes.
- Add the chicken broth, tomatoes, oregano, basil, bay leaves, meatballs and parmesan rind. Increase heat to medium high and bring to a boil.
- Once the liquid is boiling add the pasta and reduce heat to medium low. Cover and simmer for about 12 minutes, until pasta is el dente.
- Remove the bay leaves and parmesan rind, add the chopped herbs and stir to combine. Season with salt and pepper to taste.
- Serve immediately topped with additional chopped herbs and shredded parmesan.
- It you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition
Calories: 582kcal | Carbohydrates: 43g | Protein: 28g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 1565mg | Potassium: 874mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5788IU | Vitamin C: 33mg | Calcium: 137mg | Iron: 4mg
