Tomato and Herb Meatball Soup
Hearty meatballs simmered in a tangy tomato broth with fresh herbs and vegetables for a satisfying bowl. This puerto rican-inspired soups ready in about 50 minutes pairs ground beef, breadcrumbs, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 cup tomato sauce
- 1/4 cup chopped parsley
- 1/4 cup chopped onion
- 2 cloves, minced garlic
- 1/4 cup chopped carrots
- 4 cups chicken broth
- 1 bay leaf
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup small pasta
- 2 tbsp olive oil
Instructions
- Step 1: In a bowl, combine ground beef (1 lb), breadcrumbs (1/2 cup), Parmesan cheese (1/4 cup), egg (1), tomato sauce (1/2 cup), chopped parsley (1/4 cup), chopped onion (1/4 cup), minced garlic (2 cloves), and chopped carrots (1/4 cup); mix gently, then form into 16 small meatballs.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat, add meatballs, and cook for 3 minutes until browned on all sides; remove and set aside.
- Step 3: Add chopped celery (1/4 cup) to the pot and cook for 2 minutes until softened, then stir in remaining tomato sauce (1/2 cup), chicken broth (4 cups), bay leaf (1), dried oregano (1/4 tsp), and salt (1/4 tsp); bring to a simmer.
- Step 4: Return meatballs to pot, add small pasta (1/4 cup), and simmer for 12 minutes until pasta is tender and meatballs are cooked through; remove bay leaf and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato and Herb Meatball Soup take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato and Herb Meatball Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Tomato and Herb Meatball Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato and Herb Meatball Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tomato and Herb Meatball Soup?
Puerto Rican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
