How to serve meatballs with pasta?

For a soup version, you don’t need to plate the pasta separately — it’s cooked directly in the broth for ultimate flavor absorption. To serve, simply ladle the hot Meatball Soup with Pasta into deep bowls and garnish with Parmesan or herbs. If serving with a dry pasta side instead, plate the cooked pasta, add meatballs, and spoon over sauce or broth.

What is meatball soup?

Meatball soup is a comforting, broth-based dish featuring seasoned meatballs, vegetables, and pasta or grains. It combines the satisfying richness of meatballs with the warm depth of a tomato or broth base. In this version, tender orzo and sweet peas are simmered alongside the meatballs, creating a complete, spoonable meal.

How to cook meatballs with soup?

The best approach is to bake the meatballs first to lock in flavor and ensure they hold their shape. Afterward, they’re simmered gently in the soup to absorb the rich flavors of the broth without falling apart. This method keeps the soup clear and the meatballs perfectly textured.

What do you serve with meatball soup?

Meatball Soup with Pasta is hearty enough to stand on its own but pairs beautifully with sides like crusty garlic bread, a light arugula salad, or even a grilled cheese sandwich. For a complete cozy dinner, serve alongside a warm bowl of French Onion Soup or a fresh homemade soup like Creamy Carrot Soup .

Meatball Soup with Pasta – A Cozy and Hearty Family Favorite

Description

Meatball Soup with Pasta brings tender meatballs, orzo and rich tomato broth into a comforting one‑pot meal you’ll want again and again.

Ingredients

For the meatballs:
- 1 cup plain breadcrumbs
- 1 cup buttermilk
- 2 1/2 pounds lean ground turkey or chicken
- 2 teaspoons dried parsley
- 1 large egg
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 ounces tomato paste
- 28 ounces diced tomatoes
- 2 cups low-sodium chicken broth
- 2 cups water
- 1 cup dry orzo pasta
- 1 tablespoon brown sugar
- 1 cup frozen peas
- Freshly grated Parmesan cheese, for serving (optional)

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Instructions

Preheat your oven to 400°F and line a baking sheet with foil, lightly greasing it.
In a large bowl, combine breadcrumbs and buttermilk and let sit for 5 minutes. Add turkey or chicken, parsley, egg, garlic powder, salt, and pepper. Mix until fully incorporated.
Shape into 1-inch meatballs and place on the baking sheet about 1/2 inch apart. Bake for 20-25 minutes, or until fully cooked. Set aside.
While meatballs bake, heat olive oil in a large pot over medium heat. Add onion, garlic, oregano, salt, and pepper. Cook for 5 minutes or until the onion is soft.
Stir in tomato paste, then add diced tomatoes, broth, and water. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
Add orzo and brown sugar. Simmer for another 10 minutes, until orzo is tender.
Stir in peas and cooked meatballs. Heat until everything is warmed through.
Serve hot, topped with Parmesan if desired.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: SOUPS
Method: Stovetop
Cuisine: American