Italian Meatball Soup


  • 2 medium carrots, peeled
  • 2 stalks celery
  • 1 small onion
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 4 garlic cloves, minced
  • 1 tablespoon oregano
  • 800g crushed tomatoes in puree
  • 2 cups beef broth
  • 1½ cups water
  • 16 fully cooked meatballs (you can buy them ready made or make them yourself)
  • Salt and freshly ground pepper
  • 170g Italian bread, cut into in 1 inch cubes
  • 1 tablespoon olive oil
  • Fresh chopped parsley


  • Finely chop carrots, celery and onion in food processor.
  • Preheat oven to 180 degrees.
  • Heat oil in large saucepan over medium heat and add vegetables.
  • Cook for about 5 minutes until soft. Add tomato paste, garlic and oregano and stir well.
  • Add tomatoes, broth and water and bring to a simmer.
  • Cut meatballs in half and add to soup. Simmer for ten minutes more and season to taste with salt and pepper.
  • Toss bread cubes with olive oil and arrange on a baking sheet.
  • Bake for 8-12minutes or until golden.
  • Ladle soup into bowls and garnish with toasted bread cubes and chopped parsley.

Recipe and Image Credit goes to Kate at Framed Cooks

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