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Brothy Ditalini Soup with Meatballs and Carrots

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Appetizer, Main Course, Soup
Cuisine Italian
Servings 6

Equipment

  • Large soup pot or Dutch oven This will be your main cooking vessel. A Dutch oven is ideal because it holds heat well, but any sturdy large pot works fine.
  • Mixing bowl For combining the meatball mixture.
  • Baking Sheet (optional) If you prefer to bake the meatballs instead of pan-searing, line a sheet with parchment.
  • Wooden spoon For sautéing and stirring.
  • Ladle For serving up generous portions of soup.

Ingredients
  

For the Meatballs

  • 1 lb ground beef 80/20 for tenderness
  • 1 egg
  • 1/3 cup breadcrumbs
  • 2 tbsp grated parmesan cheese
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

For the Soup

  • 1 tbsp olive oil
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 3 medium carrots peeled and sliced into thin rounds
  • 6 cups low-sodium chicken broth or vegetable broth for a vegetarian version
  • 1 cup ditalini pasta
  • 1/4 tsp crushed red pepper flakes optional
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Freshly grated parmesan cheese for serving

Instructions
 

Make the Meatballs

  1. In a mixing bowl, combine the ground beef, egg, breadcrumbs, parmesan cheese, garlic, parsley, oregano, salt, and pepper. Mix gently with your hands or a fork until just combined—don’t overwork it, or the meatballs will be tough.
  2. Roll into small 1-inch balls. You should get about 30 mini meatballs.

Optional step: For extra flavor, you can sear the meatballs in olive oil in the soup pot before starting the soup base. Set aside after browning.

    Sauté the Aromatics

    1. In your large soup pot, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook for 5–6 minutes, until translucent. Add the garlic and cook for 1 minute more until fragrant.

    Simmer the Broth

    1. Add the carrots and broth to the pot. Bring everything to a gentle boil, then reduce to a simmer. If you skipped pre-browning the meatballs, gently add them in now so they can cook in the broth. Cover and simmer for 20 minutes, or until the carrots are tender and the meatballs are fully cooked through.

    Cook the Pasta

    1. Add the ditalini pasta and red pepper flakes, if using. Simmer uncovered for about 10 minutes or until the pasta is al dente. Stir occasionally to prevent sticking.

    Final Seasoning

    1. Taste the broth and adjust with salt and pepper as needed. For a richer finish, top each serving with grated parmesan and a sprinkle of parsley.