A wholesome, comforting soup brimming with tender beef meatballs, savory vegetables, and flavorful broth—a perfect hug in a bowl.

1 pound ground beef

½ cup breadcrumbs

¼ cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

6 cups beef broth

1 can diced tomatoes

2 carrots, diced

2 celery stalks, diced

1 onion, chopped

Fresh parsley for garnish

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In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until combined. Roll into 1-inch meatballs.
In a large pot over medium heat, bring beef broth to a gentle simmer. Add diced tomatoes, carrots, celery, and onion. Simmer for 5–10 minutes until vegetables start to soften.
Gently add meatballs to the pot. Simmer for about 20 minutes, or until meatballs are cooked through. Season with additional salt and pepper if needed.
Ladle soup into bowls, garnish with fresh parsley, and serve.

Add ¾ cup small pasta like ditalini or shells in the last 10 minutes of cooking for extra heartiness.
Stir in spinach, kale, peas, or corn for added nutrients.
Swap ground beef with turkey or chicken for a leaner option.
For a Mexican twist, use rice and herbs like mint or cilantro.
Freeze soup without pasta for best texture when reheating.
Use gluten-free breadcrumbs and pasta for a gluten-free version.
Brown meatballs before adding for richer flavor.