Meatball Soup Recipe (Beef Broth, Vegetables)

In a bowl, combine ground beef, farina, grated onion, parsley, grated hard cheese, and the egg. If you’re seasoning, add a little salt and pepper—broth can be salty. Mix just until it comes together.

With slightly wet hands, roll hazelnut-sized meatballs and place them on a plate. Don’t pack them too tight; gentle shaping helps them stay tender.

Add beef broth, water, and tomato paste to a pot. Stir until the paste dissolves, then bring it to a light boil.

Add the chopped onion, carrot, and celery. Simmer over medium heat for about 5–6 minutes, until the vegetables begin to soften.

Keep the soup at a gentle simmer and drop in the meatballs one by one. Avoid a hard boil so they don’t break. Cook 7–9 minutes; they’ll float as they near doneness.

Taste and adjust seasoning if needed. Let it sit on low heat for 2 more minutes, then serve hot.