Easy Italian Meatball Soup With Farfalle Pasta
This Italian Meatball Soup recipe is full of delicious vegetables, tender meatballs, farfalle pasta, and a rich beef and tomato broth. It's warm, comforting and great for busy weeknights. Use either homemade meatballs or frozen from the store.
Servings: 8 servings
Calories: 361kcal
Equipment
Ingredients
- 2 Tablespoons Olive Oil divided
- 1 Tablespoon unsalted butter
- 1 medium white onion chopped
- 2 large carrots peeled and diced
- 3 celery stalks chopped
- 1 ½ cups fresh green beans trimmed and cut into 1-inch pieces
- 1 ½ teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 cups Beef broth or stock low-sodium
- 8 ounces tomato sauce 1 small can
- 14.5 ounces fire roasted tomatoes 1 medium can
- 20 ounces meatballs fresh or frozen (1¼ pounds)
- 1 cup mini farfalle pasta may also use ditalini or orzo pasta
- fresh parsley chopped (for sprinkling on top)
- salt and pepper to taste
Instructions
- In a large Dutch oven or heavy stockpot heat the olive oil and butter over medium heat.
- Add the chopped onion, diced carrots, chopped celery, and green beans. Lightly salt and pepper the vegetables. Cook for 8-9 minutes or until the vegetables are slightly soft and fragrant.
- Add the parsley, oregano, basil, garlic powder and onion powder. Cook for 2 minutes stirring constantly.
- Pour in the beef stock, tomato sauce, fire roasted tomatoes, and meatballs. Bring to a simmer and cook for 7-10 minutes.
- Add the pasta and cook for an additional 10 minutes.
- Salt and pepper the soup. Taste to see if the seasoning is sufficient.
- Garnish with chopped fresh parsley and serve immediately.
Notes
Storage:
- Store Leftover soup can in an airtight container in the fridge for up to three days.
- You can freeze this soup, however, I recommend that you freeze it without the pasta as the pasta will be mushy once thawed.
- Reheat in a bowl in the microwave for one to two minutes. Or you can reheat over medium on the stovetop.
- I like to use olive oil and butter to saute the vegetables for the best taste. However, you can use your favorite oil like canola or avocado oil instead.
- I used frozen meatballs in the recipe. If you are not using frozen meatballs you will need to brown the meatballs first.
- We prefer Farfalle or bow tie pasta but you can use your favorite pasta instead.
- I really like to make this in a dutch oven or heavy-bottomed pot.
Nutrition
Calories: 361kcal | Carbohydrates: 25g | Protein: 18g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 949mg | Potassium: 591mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3136IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 2mg