Meatball Soup Recipe (Beef Broth, Vegetables)
This meatball soup recipe cooks quickly with small beef meatballs simmered in beef broth with tomato paste and simple vegetables. The ingredients are straightforward and the how-to is easy—keep the simmer gentle so the meatballs stay intact.
Ingredients
1. For the meatballs
2. For the soup
Step-by-Step Method
Mix the meatball base
In a bowl, combine ground beef, farina, grated onion, parsley, grated hard cheese, and the egg. If you’re seasoning, add a little salt and pepper—broth can be salty. Mix just until it comes together.
Shape small meatballs
With slightly wet hands, roll hazelnut-sized meatballs and place them on a plate. Don’t pack them too tight; gentle shaping helps them stay tender.
Start the broth
Add beef broth, water, and tomato paste to a pot. Stir until the paste dissolves, then bring it to a light boil.
Cook the vegetables
Add the chopped onion, carrot, and celery. Simmer over medium heat for about 5–6 minutes, until the vegetables begin to soften.
Simmer the meatballs
Keep the soup at a gentle simmer and drop in the meatballs one by one. Avoid a hard boil so they don’t break. Cook 7–9 minutes; they’ll float as they near doneness.
Finish and serve
Taste and adjust seasoning if needed. Let it sit on low heat for 2 more minutes, then serve hot.