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.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Soup
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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.
Nutrition
- 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
Find it online: https://thymeforcookingblog.com/2023/11/tomato-meatball-soup/
