How to Make Meatball Soup
- cook TIME 37 mins
- prep TIME 8 mins
- total TIME 45 mins
Ingredients (21)
- 16 oz 85% lean ground beef
- 8 oz cooked macaroni from about 7 oz dry
- 2 oz onion chopped
- 2 oz celery chopped
- 4 oz tomato chopped
- 4 oz green bell pepper chopped
- 4 oz red bell pepper chopped
- 4 oz carrot chopped
- 1/4 cup plain Panko breadcrumbs
- 2 tbsp olive oil
- 1 tbsp Hunt's tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp garlic minced
- 1 tbsp brown gravy mix
- 2 tbsp parsley chopped
- 3 cup unsalted chicken broth
- 1/2 tsp ground black pepper divided
- 1/2 tsp salt divided
- 1 medium egg
- 1 tsp oregano
- 1 tsp paprika
INSTRUCTIONS
PREP
Cook the macaroni: Measure 7 oz uncooked macaroni and boil it according to package instructions. Drain and measure out 8 oz cooked macaroni.
Mince the garlic: Slice the head off of 3 cloves of garlic, and press them on your cutting board with your knife. Peel the skin away, chop them finely, and measure out 2 tbsp.
Chop the onion: Half an onion and store the other half away. Peel the half, chop it, and measure out 2 oz.
Chop the celery: Slice the leaves off of 1-2 celery stalks and chop the stalk. Measure out 2 oz. The leaves can be saved for making stocks or stir-fries.
Chop the tomato: Half one tomato and remove the green top. Chop both halves and measure out 4 oz.
Chop the green bell pepper: Slice the top off a green bell pepper and remove the seeds. Chop it and measure out 4 oz.
Chop the red bell pepper: Repeat with the red bell pepper. Wrap the leftovers with plastic wrap and refrigerate.
Chop the carrot: Slice off the carrot’s head and peel the skin away. Cut it into 0.5” slices, cut the slices into fingers, then the fingers into chunks.
COOK
Preheat the oven to 450°F.
Make the meatball mixture: Combine 16 oz ground beef with 1/4 tsp salt, 1/4 tsp pepper, 1 egg, and 1/4 cup breadcrumbs.
Form the meatballs: Scoop the meat mixture with a tablespoon, and form it into balls. Wetting the hands beforehand helps to make the meat less sticky.
Broil the meatballs: Place the meatballs onto a parchment-lined baking sheet, and slide into the top rack of the oven. Cook for 10 minutes.
Cook the aromatics: Heat 2 tbsp olive oil in a pot and sauté 2 tbsp garlic and 2 tbsp onion for about 30 seconds.
Add tomatoes and red peppers: Add 4 oz chopped tomato and 4 oz chopped red bell pepper. Stir to cook for 1 minute. Put the other veggies on hold as you don’t want to cook them until smushed (as you do the tomatoes and red peppers).
Stir in the tomato paste and seasonings: Add 1 tbsp tomato paste, 1/4 tsp salt, 1/4 tsp black pepper, 1 tbsp gravy mix, 1 tsp oregano, and 2 tbsp all-purpose flour to thicken the soup.
Add the remaining vegetables: Add 4 oz green peppers, 4 oz carrot, and 2 oz celery. Stir gently to coat them in seasonings.
Add broth and simmer: Pour in 3 cups unsalted chicken broth.
Add meatballs and simmer: Leave to simmer for 20 minutes on medium heat, without cover.
Add paprika: Add 1 tsp paprika. You can add cayenne if you want the soup spicy.
Add macaroni: Add 8 oz cooked macaroni and stir gently.
Garnish and serve: Ladle the soup into serving bowls, and sprinkle 2 tbsp parsley on top.
