Italian Meatball Soup


  • 2-3 Tablespoons Olive Oil ( enough to cover bottom of pan )
  • ½ cup Onions, Diced
  • 1 clove Garlic, Minced
  • ½ cup Celery, Diced
  • 1 pound of pre-cooked mini meatballs ( store bought or your own)
  • 14 ounces, Canned Diced Tomatoes
  • 14 ounces,  Tomato Sauce
  • 6 cups Beef Broth
  • 1 cup Corn, Frozen
  • 1 teaspoons Salt
  • 1 1/2  tsp Dried Italian Seasoning
  • 1 cup Uncooked Pasta, Small Shells
  • Parmesan or Romano Cheese, to sprinkle on soup (optional)

For Meatballs:

3/4 Ground Beef
1/4 Ground Pork
1 Large Egg, lightly beaten
1/3 Cup Grated Parmesan Cheese
1/4 Cup Italian-Style Bread Crumbs
3/4 Tsp. Dried Italian Seasoning
1 Tsp Salt
2-3 Tablespoons Olive Oil for Drizzling over Meatballs.

Preparation Instructions

For Meatballs:

In a medium mixing bowl, combine the ground beef, ground pork , egg, Parmesan cheese, bread crumbs,  dry Italian Seasoning, and salt.  Mix thoroughly until combined. Roll each meatball into bite size mini balls. Place rolled meatballs on a large cookie sheet or pizza pan ( with sides).  Drizzle the meatballs with olive oil. Roll them around in the oil to evenly coat. Cook meaballs in a 400 degree oven for 15 minutes or until browned.  Remove from oven and drain on a paper towel.


For Soup:

 In a large pot or dutch oven, add olive oil, onion and celery; sauté for about 2 minutes. Add garlic and sauté for about another minute.

Add diced tomatoes, tomato sauce, beef broth, cooked mini meatballs,  corn and seasoning. Bring to a boil. Add pasta. Cook until pasta is done (about 10 minutes).
Serve with a sprinkle of cheese if desired.