Description
Hearty Italian meatball soup brings rustic comfort straight from Tuscany’s kitchens. Savory beef meatballs swim in rich tomato broth alongside tender vegetables, promising a satisfying meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound meatballs
- 4 cups beef broth
Vegetables and Aromatics:
- ½ medium onion, chopped
- 4 cloves garlic, minced
- ½ red bell pepper, chopped small
- 1 (28 fluid ounce / 794 grams) can crushed tomatoes (fire roasted recommended)
Seasonings and Extras:
- 1 tablespoon olive oil
- ¼ teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1.5 cups fusilli pasta
- ¼ cup fresh basil, torn/chopped
- Salt & pepper to taste
- Parmesan cheese (for serving, optional)
Instructions
- Warm a capacious soup pot over medium-high temperature, drizzling olive oil to coat the bottom and infusing the kitchen with a golden shimmer.
- Gently tumble chopped onions into the pot, coaxing them to soften and become translucent, stirring occasionally to prevent scorching.
- Introduce minced garlic, allowing its aromatic essence to bloom and perfume the developing base, stirring swiftly to prevent burning.
- Stream crushed tomatoes and beef broth into the pot, creating a vibrant liquid foundation for the soup, whisking smoothly to integrate the components.
- Incorporate diced red bell pepper, sprinkle Italian seasoning and crushed red pepper flakes for a hint of warmth, then nestle prepared meatballs into the liquid landscape.
- Escalate the heat, encouraging the mixture to reach a robust boil, which will help meld the intricate flavor profiles.
- Cascade fusilli pasta into the roiling liquid, allowing it to tumble and dance among the meatballs and vegetables.
- Reduce temperature to a gentle simmer, partially covering the pot to trap moisture and flavor, stirring intermittently to prevent pasta from clinging to the bottom.
- After approximately 15 minutes, verify pasta tenderness and adjust liquid consistency if needed by introducing additional beef broth.
- Conclude by folding fresh basil into the soup, seasoning with salt and pepper, and ladling into warm bowls, optionally crowning with a delicate sprinkle of Parmesan cheese.
Notes
- Meatball Preparation Shortcut: Store-bought meatballs can save time without compromising flavor, perfect for busy home cooks wanting a quick yet delicious meal.
- Sautéing Technique: Softening onions and garlic develops a rich, aromatic base that enhances the soup’s overall depth and complexity.
- Liquid Balance Matters: Adjust beef broth as needed to maintain ideal soup consistency, preventing it from becoming too thick or too thin.
- Pasta Cooking Tip: Add pasta near the end of cooking to prevent overcooking and maintain a pleasant al dente texture.
- Flavor Boosting Hack: Fresh basil added just before serving provides a bright, herbaceous finish that elevates the entire dish.
- Customization Option: Sprinkle grated Parmesan cheese on top for an extra layer of savory richness and creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg