Tomato Meatball Soup

Meatball Soup

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


  • 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.


Keywords: meatballs, soup, tomato soup

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