Description
A cozy and hearty tomato-based soup brimming with tender meatballs, shell pasta, and bold Italian herbs—this one-pot meal delivers all the comforting flavors of a classic spaghetti dinner in spoonable form.
Ingredients
Units
Scale
- 1 lb ground beef or Italian sausage
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or chicken broth
- 1 tsp Italian seasoning
- 1 cup pasta shells (or any small pasta)
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
Instructions
- In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Form into 1-inch balls and set aside.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft.
- Stir in garlic and red pepper flakes, cooking until fragrant.
- Add crushed tomatoes, broth, and Italian seasoning. Bring to a boil.
- Gently add meatballs to the soup and reduce heat to a simmer. Cook uncovered for 10 minutes.
- Add pasta shells and continue cooking for 10–12 minutes, until pasta and meatballs are fully cooked.
- Season the soup with salt and pepper to taste.
- Garnish with chopped parsley or basil before serving.
Notes
- For extra flavor, sear the meatballs before adding them to the soup.
- Use mini meatballs for faster cooking and easier spoonfuls.
- Pasta can be cooked separately if you plan to store leftovers to avoid it soaking up too much broth.
- Add a sprinkle of grated Parmesan on top before serving for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 8g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
