Italian meatball soup classic (Printable Version)
Savory Italian meatball soup featuring tender pasta, fresh basil, and a rich tomato broth base.
# What You'll Need:
→ Meatballs
01 -
1 pound meatballs (homemade or store-bought)
→ Vegetables and aromatics
02 -
1/2 medium onion, chopped
03 -
4 cloves garlic, minced
04 -
1/2 red bell pepper, finely chopped
05 -
1/4 cup fresh basil, torn or chopped
→ Liquids and canned goods
06 -
1 (28-ounce) can crushed fire-roasted tomatoes
07 -
4 cups beef broth
08 -
1 tablespoon olive oil
→ Seasoning
09 -
1/4 teaspoon Italian seasoning
10 -
1/2 teaspoon crushed red pepper flakes (optional)
11 -
Salt and black pepper, to taste
→ Pasta
12 -
1.5 cups uncooked fusilli pasta
→ Garnish
13 -
Parmesan cheese, for serving (optional)
# Step-by-Step Guide:
01 -
If not using pre-made meatballs, prepare them following your preferred recipe. This step is not included in active prep time.
02 -
Heat olive oil in a soup pot over medium-high heat. Add chopped onions and sauté for 4 to 5 minutes until translucent.
03 -
Incorporate minced garlic into the pot and cook for 30 seconds, stirring frequently to prevent burning.
04 -
Add crushed tomatoes, beef broth, chopped red bell pepper, Italian seasoning, crushed red pepper flakes, and meatballs to the pot. Increase heat to high and bring mixture to a boil.
05 -
Once boiling, add fusilli pasta. Reduce heat to maintain a gentle simmer and cover the pot with the lid slightly ajar. Cook for approximately 15 minutes, stirring occasionally to avoid sticking, until pasta is tender.
06 -
If soup is too thick, add additional beef broth to achieve desired brothy consistency. Stir in fresh basil and season with salt and black pepper to taste.
07 -
Ladle soup into bowls and top with grated Parmesan cheese if desired. Serve immediately.
# Additional Notes:
01 -
Simmering with the lid slightly open allows steam to escape, preventing the soup from becoming too thick.