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Tomato Meatball Soup

18 INGREDIENTS • 9 STEPS • 35MINS

Tomato Meatball Soup

Recipe

4.6

5 ratings
A light and “brothy” tomato soup with tender chicken meatballs, ditalini pasta is a quick and satisfying dinner. The aromatic vegetables – onion, celery, carrots, and garlic add lots of flavor and texture.
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A light and “brothy” tomato soup with tender chicken meatballs, ditalini pasta is a quick and satisfying dinner. The aromatic vegetables – onion, celery, carrots, and garlic add lots of flavor and texture.
author_avatar
Olga's Flavor Factory
I'm Olga. A nurse by night, a wife, mother and homemaker by day, I love to cook and entertain.

35MINS

Total Time

$1.79

Cost Per Serving

Ingredients

Servings
8
us / metric
Onion
1
Onion, diced
Celery
2 stalks
Celery, diced
Carrot
2
Carrots, diced
Garlic
2 cloves
Garlic, minced
Diced Tomatoes
1 can
(29 oz)
Diced Tomatoes
Chicken Broth
1.9 L
Chicken Broth
Ditalini Pasta
240 mL
Ditalini Pasta
Butter
1 Tbsp
Butter
Chicken Meatballs
Ground Chicken
455 g
Ground Chicken
Panko Breadcrumbs
25 g
Panko Breadcrumbs
Milk
4 Tbsp
Milk
Egg
1
Egg
Fresh Parsley
1 Tbsp
Fresh Parsley
Parmesan Cheese
4 Tbsp
Parmesan Cheese
Salt
1/2 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Garlic Powder
1/2 tsp
Garlic Powder
optional
Dried Mixed Herbs
1 tsp
Dried Mixed Herbs
optional

Nutrition Per Serving

VIEW ALL
Calories
230
Fat
8.5 g
Protein
17.0 g
Carbs
20.7 g
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author_avatar
Olga's Flavor Factory
I'm Olga. A nurse by night, a wife, mother and homemaker by day, I love to cook and entertain.

Cooking Instructions

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step 1
In a dutch oven or a large pot, heat the Butter (1 Tbsp) or oil until hot, adding the Onion (1), Carrots (2), Celery (2 stalks), and Garlic (2 cloves). Season with salt and ground black pepper. Cook for about 5 minutes on medium heat, until the vegetables are softened.
step 1 In a dutch oven or a large pot, heat the Butter (1 Tbsp) or oil until hot, adding the Onion (1), Carrots (2), Celery (2 stalks), and Garlic (2 cloves). Season with salt and ground black pepper. Cook for about 5 minutes on medium heat, until the vegetables are softened.
step 2
Pour in the Chicken Broth (1.9 L).
step 2 Pour in the Chicken Broth (1.9 L).
step 3
Puree the Diced Tomatoes (1 can) in a food processor.
step 3 Puree the Diced Tomatoes (1 can) in a food processor.
step 4
Pour into the pot and bring the soup to a boil. Season with salt and ground black pepper. You can also add some Italian seasoning or any other dry herbs to the soup.
step 4 Pour into the pot and bring the soup to a boil. Season with salt and ground black pepper. You can also add some Italian seasoning or any other dry herbs to the soup.
step 5
Meanwhile, make the meatballs. Pour the Milk (4 Tbsp) over the Panko Breadcrumbs (25 g) and set it aside for about 5 minutes, until the bread has been absorbed by the milk and is soft.
step 6
Add Ground Chicken (455 g), Egg (1), Fresh Parsley (1 Tbsp), Parmesan Cheese (4 Tbsp), Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), Garlic Powder (1/2 tsp), and Dried Mixed Herbs (1 tsp).
step 6 Add Ground Chicken (455 g), Egg (1), Fresh Parsley (1 Tbsp), Parmesan Cheese (4 Tbsp), Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), Garlic Powder (1/2 tsp), and Dried Mixed Herbs (1 tsp).
step 7
Using damp hands, form the ground meat mixture into approximately 1/2 tablespoon meatballs and drop into simmering soup.
step 7 Using damp hands, form the ground meat mixture into approximately 1/2 tablespoon meatballs and drop into simmering soup.
step 8
Add the Ditalini Pasta (240 mL) and cook until pasta as tender as you like. Season with salt and pepper.
step 8 Add the Ditalini Pasta (240 mL) and cook until pasta as tender as you like. Season with salt and pepper.
step 9
Garnish with grated parmesan cheese and fresh minced parsley and/or basil.
step 9 Garnish with grated parmesan cheese and fresh minced parsley and/or basil.
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