Tomato Meatball Soup

The theme for Monday posts in November is Soup.

I love soup. I could live on soup. Mon mari is happy to have a bit for lunch, along with his sandwich.

When I was first living on my own I would make a big pot of soup every week and freeze it in serving size containers. After a few weeks I had a variety of soups to chose from all winter long.

The best part about soup is that it’s so easy. It doesn’t need to be precise, like baking. One doesn’t need to follow a recipe, and it’s a great way to use up leftovers. The only thing to remember to make a great soup is to ‘taste and adjust’ as it’s cooking.

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Tomato Meatball Soup

This is a quick soup (as soups go). Best of all it has meatballs… We love meatballs! This serves 4 – 5 and freezes well.

  • Author: Kate
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Soup


  • 16oz (500gr) ground beef
  • 1 egg
  • 1/4 cup bread crumbs
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp Worcestershire sauce
  • 4 cups (32oz, 900ml) beef broth
  • 2 cups (16oz, 450ml) tomato juice
  • 2 cups (15oz, 450gr) whole tomatoes, chopped, juices reserved
  • 1 tbs soy sauce
  • 3 bay leaves
  • 1 tbs basil
  • 1 tsp chili powder
  • 1 onion, chopped
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 2 cups shredded cabbage
  • 1/2 cup (2oz, 60gr) small pasta


  • In large Dutch Oven (soup kettle) heat beef broth, tomato juice over medium-high heat.
  • Meatballs:
  • Mix egg, breadcrumbs, oregano, basil, and Worcestershire.
  • Add ground beef and mix well.
  • Form into small meatballs, 1″ (2.5cm) in diameter.
  • When stock/juice is boiling slowly add meatballs, keeping them separate until they start to cook.
  • When soup is boiling again (after addition of meatballs) add the vegetables as they are ready.
  • Add all remaining ingredients, except pasta, stir well, cover and bring to a boil. Reduce heat and simmer 15 minutes.
  • Add pasta, simmer for another 15 minutes, stirring every 5 minutes
  • Check to make sure veggies and pasta are done. If not simmer 5 – 10 minutes longer.
  • Remove bay leaves and serve.


Use any small pasta: orzo, O’s, small elbows, vermicelli; or break spaghetti into 3″ (7cm) lengths. I used a mix.
Add more chili powder or hot sauce if you like.


  • Serving Size: 1 bowl
  • Calories: 361
  • Sugar: 15.7 g
  • Sodium: 1228.5 mg
  • Fat: 6.4 g
  • Saturated Fat: 2.4 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 41.2 g
  • Fiber: 8 g
  • Protein: 35.9 g
  • Cholesterol: 114.3 mg

Keywords: meatballs, soup, tomato soup

Tomato Meatball Soup

Don’t want to bother with meatballs: Ground Beef, Vegetable Barley Soup

That’s it !

4 thoughts on “Tomato Meatball Soup”

  1. YUM!!!! This one gets a big thumbs up from me and we’ll be having this for dinner tonight! I made meatloaf last night for dinner and have a pound of chuck left that I need to do something with. Since I love soup, this is perfect 🙂 Did I mention I love soup? 😉


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