Gordon Ramsay Meatball Soup Recipe 

This easy meatball soup is warm, hearty, and full of flavor. Juicy meatballs, fresh vegetables, and a rich tomato broth make it perfect for a cozy meal. Serve it with extra Parmesan and a pinch of red pepper flakes for extra flavor!

Ingredients Needed:

• 1 1/2 pounds lean ground beef, chicken, or turkey
• 1 egg, lightly whisked
• 1/2 cup freshly grated parmesan, plus more for serving
• 1/3 cup unseasoned bread crumbs
• 1 tablespoon dried oregano, divided
• 1 teaspoon sweet paprika, divided
• 1 cup chopped parsley leaves, divided
• 3 to 5 garlic cloves, minced (divided)
• Extra virgin olive oil
• Kosher salt
• Black pepper
• 1 small onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 small green bell pepper, chopped
• 5 to 6 cups (40-48 ounces) beef, chicken or vegetable broth
• 1 (28-ounce) can of peeled tomatoes with juices
• 3/4 cup small pasta like ditalini or small shells uncooked
• Red pepper flakes for serving (optional)

How To Make Meatball Soup Recipe?

1. Prepare the Meatball Mixture: In a large bowl, mix ground meat, egg, Parmesan, bread crumbs, oregano, paprika, parsley, and garlic. Drizzle with olive oil, season with salt and pepper, and mix well.
2. Shape and Cook the Meatballs: Roll into small meatballs (about 1 1/2 tablespoons each). Place on a lightly oiled baking sheet and broil for 5-8 minutes until browned.
3. Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, bell pepper, and garlic. Cook for 5 minutes, stirring occasionally.
4. Simmer the Soup: Add broth, tomatoes, oregano, and paprika. Season with salt and pepper. Let simmer for 10 minutes until slightly thickened.
5. Add Meatballs and Pasta: Stir in the meatballs and pasta. Cook for 10 minutes until pasta is soft and meatballs are fully cooked.
6. Finish and Serve: Remove from heat and stir in fresh parsley. Serve warm with extra Parmesan and red pepper flakes if you like some heat. Enjoy!

Recipe Tips:

• Use fresh ingredients for the best flavor: Fresh garlic, parsley, and Parmesan will make a big difference in taste. Avoid using pre-grated cheese or dried herbs if possible.
• Don’t skip broiling the meatballs: Browning the meatballs in the oven before adding them to the soup gives them a richer flavor and keeps them from falling apart.
• Chop vegetables evenly: Cutting the onion, carrots, celery, and bell pepper into similar-sized pieces ensures they cook evenly and add the perfect texture to the soup.
• Simmer the soup gently: Cooking the soup on medium heat allows the flavors to blend without overcooking the vegetables or making the broth too thick.
• Add pasta at the right time: If serving immediately, cook the pasta in the soup. If storing leftovers, cook the pasta separately and add it when reheating to prevent it from getting mushy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover meatball soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
• Freeze: Once cooled, pour the soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months.
• Reheat: Pour the soup into a pot and warm over medium heat, stirring occasionally. If too thick, add a splash of broth or water.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 680mg
• Potassium: 850mg
• Total Carbohydrate: 28g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 25g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Mexican Soup Recipe 
• Gordon Ramsay Wedding Soup Recipe 
• Gordon Ramsay Turkey Soup Recipe