Tomato Meatball Soup Recipe

Introduction

This Tomato Meatball Soup is a comforting and hearty dish perfect for any day. Tender chicken meatballs swim in a flavorful tomato broth with vegetables and pasta, creating a delicious and satisfying meal.

Ingredients

• 1 Onion
• 2 stalks Celery
• 2 Carrots
• 2 cloves Garlic
• 1 can Diced Tomatoes
• 8 cups Chicken Broth
• 1 pound Ground Chicken
• 1/2 cup Panko Breadcrumbs
• 1/4 cup Milk
• 1 cup Ditalini Pasta
• 1 tablespoon Butter
• 1 Egg
• 1 tablespoon Fresh Parsley
• 4 tablespoons Parmesan Cheese
• 3/4 teaspoon Salt
• 1/4 teaspoon Ground Black Pepper
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Dried Mixed Herbs

Instructions

1. Step 1: In a dutch oven or large pot, heat the butter until hot. Add the chopped onion, carrots, celery, and minced garlic. Season with salt and ground black pepper. Cook over medium heat for about 5 minutes until the vegetables soften.
2. Step 2: Pour in the chicken broth and bring to a simmer.
3. Step 3: Puree the diced tomatoes in a food processor, then add them to the pot. Bring the soup to a boil and season with additional salt, black pepper, and optional Italian seasoning or dried herbs.
4. Step 4: Meanwhile, prepare the meatballs. Pour the milk over the panko breadcrumbs and let sit for about 5 minutes until the bread absorbs the milk and softens.
5. Step 5: In a mixing bowl, combine the ground chicken, soaked breadcrumbs, egg, fresh parsley, parmesan cheese, salt, black pepper, garlic powder, and dried herbs. Mix gently to combine.
6. Step 6: Using damp hands, form the mixture into small meatballs about 1/2 tablespoon each. Carefully drop them into the simmering soup.
7. Step 7: Add the ditalini pasta to the pot and cook until the pasta is tender to your liking. Adjust seasoning with salt and pepper as needed.
8. Step 8: Serve the soup hot, garnished with extra grated parmesan cheese and fresh minced parsley or basil if desired.

Tips & Variations

• For a richer flavor, substitute chicken broth with vegetable broth or add a splash of white wine to the soup base.
• Use fresh herbs like basil or oregano in place of dried mixed herbs for a brighter taste.
• Swap ground chicken with turkey or beef if preferred.
• If you want smaller meatballs, you can halve the size and adjust cooking time accordingly.
• For gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs and use gluten-free pasta.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if the soup has thickened. The pasta may absorb liquid over time, so adding broth helps maintain the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the ground chicken meatballs with plant-based meat alternatives or add cooked beans for protein. Use vegetable broth instead of chicken broth.

Can I prepare the meatballs ahead of time?

Absolutely. You can shape the meatballs and refrigerate them for up to 24 hours before adding to the soup, or freeze them for longer storage. Add frozen meatballs directly to the simmering soup, cooking until heated through.

Tomato Meatball Soup Recipe

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★★★★★

4.6 from 132 reviews

• Author: Luna
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This comforting Tomato Meatball Soup combines tender homemade chicken meatballs with a flavorful broth enriched by fresh vegetables, diced tomatoes, and hearty ditalini pasta. Perfect for a cozy meal, it balances rich Parmesan cheese and aromatic herbs for a satisfying bowl of warmth.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 Onion, diced
• 2 stalks Celery, diced
• 2 Carrots, diced
• 2 cloves Garlic, minced

Broth and Tomatoes

• 1 can Diced Tomatoes (14.5 ounces)
• 8 cups Chicken Broth

Meatballs

• 1 pound Ground Chicken
• 1/2 cup Panko Breadcrumbs
• 1/4 cup Milk
• 1 Egg
• 1 tablespoon Fresh Parsley, chopped
• 4 tablespoons Parmesan Cheese, grated
• 3/4 teaspoon Salt
• 1/4 teaspoon Ground Black Pepper
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Dried Mixed Herbs

Pasta and Seasoning

• 1 cup Ditalini Pasta
• 1 tablespoon Butter
• Additional Salt and Ground Black Pepper, to taste
• Extra grated Parmesan Cheese and chopped fresh parsley or basil for garnish

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Instructions

1. Sauté Vegetables: Heat 1 tablespoon of butter in a dutch oven or large pot over medium heat. Add diced onion, celery, carrot, and minced garlic. Season with salt and black pepper. Cook for approximately 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
2. Add Broth: Pour in 8 cups of chicken broth into the pot with the sautéed vegetables, stirring gently to combine.
3. Prepare Tomatoes: While the broth heats, puree the canned diced tomatoes in a food processor until smooth.
4. Incorporate Tomatoes and Boil Soup: Stir the pureed tomatoes into the pot. Bring the soup to a boil, then season with additional salt, black pepper, and optional Italian or dried herbs as desired for extra flavor.
5. Soften Breadcrumbs: In a small bowl, pour milk over the panko breadcrumbs and allow them to soak for about 5 minutes until softened.
6. Mix Meatball Ingredients: Combine soaked breadcrumbs, ground chicken, egg, fresh parsley, Parmesan cheese, salt, black pepper, garlic powder, and dried mixed herbs in a bowl. Mix well until evenly combined.
7. Form and Add Meatballs: Using damp hands, shape the meat mixture into small meatballs about 1/2 tablespoon each. Gently drop them into the simmering soup.
8. Cook Pasta and Simmer: Add the ditalini pasta to the soup. Continue cooking until the pasta is tender and the meatballs are cooked through, usually about 10-12 minutes. Adjust seasoning with salt and pepper to taste.
9. Serve and Garnish: Ladle the soup into bowls and garnish with extra grated Parmesan cheese and freshly chopped parsley or basil. Serve hot for a comforting meal.

Notes

• To ensure tender meatballs, use damp hands when forming them to prevent sticking.
• Ground chicken can be substituted with ground turkey or beef according to preference.
• If you prefer a thicker soup, reduce the amount of chicken broth slightly or let the soup simmer longer to concentrate flavors.
• For added depth, sprinkle extra Parmesan cheese on top when serving.
• The recipe can be made ahead by preparing meatballs in advance; add them to the soup only when ready to cook.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Keywords: Tomato meatball soup, chicken meatballs, comforting soup, Italian soup, easy soup recipe, healthy soup