Italian Meatball Soup

Dinner · Meat & Poultry Mains

Italian Meatball Soup

Beef meatballs and small pasta shells make this tomato-rich soup a hearty meal. Marinara, broth, garlic, and onion form a simple base for the tender meatballs.
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Prep
20 minutes
Cook
35 minutes
Total
55 minutes
Serves
6 servings

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About this recipe.

Small beef meatballs and pasta shells simmer in a tomato broth made with marinara, garlic, onion, and a pinch of red pepper.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Meatballs

  • 1 lb Ground Beef
  • 4 Cloves Garlic (Minced)
  • 2 Tbsp Parsley (fresh, chopped)
  • 2 Tbsp Yellow Onion (Grated)
  • 1/2 Cup Italian Breadcrumbs
  • 1 Tbsp Tomato Paste
  • 1 Large Egg
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Soup

  • 2 Tbsp Olive Oil (divided)
  • ¾ Cup Yellow Onion (Chopped)
  • 4 Cloves Garlic (Minced)
  • 1 Tbsp Tomato Paste
  • 36 oz Marinara Sauce
  • 1/2 tsp Fennel Seeds (crushed, optional)
  • 1 Pinch Crushed Red Pepper Flakes
  • 4 cups Vegetable Broth (low-sodium vegetable or chicken broth)
  • 1 cup Water (plus up to 1 cup more as needed)
  • 8 oz Conchiglie Pasta (small shells, uncooked)

For Service

  • Sourdough (optional, sliced, for serving)

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Keep the meatballs tender

Mix the beef only until combined and turn the small meatballs gently as they brown. They finish cooking in the broth. Stir the pasta carefully and add water if the soup becomes too thick.

Adapted from Marzia at Little Spice Jar.

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The cooking plan

How to make Italian Meatball Soup.

  1. Combine breadcrumbs, grated onion, parsley, meatball garlic, 1 tablespoon tomato paste, egg, salt, and pepper. Gently mix in the beef just until combined. Shape into about 30–32 small meatballs.

  2. Heat 1 tablespoon oil in a heavy 5- to 6-quart pot over medium heat. Brown meatballs in two batches, turning gently, about 6 minutes per batch. Transfer to a plate; they will finish cooking in the soup. Spoon off excess fat, leaving about 1 teaspoon.

  3. Add the remaining tablespoon oil and chopped onion. Cook about 5 minutes, until softened. Add soup garlic and stir for 30 seconds, then stir in the remaining tablespoon tomato paste, red pepper, and optional fennel for 30 seconds. Pour in marinara, broth, and 1 cup water; scrape the bottom and bring to a boil.

  4. Return meatballs and any juices to the pot. Add pasta and bring back to a gentle simmer. Cook, stirring carefully, about 10–12 minutes or according to the pasta package, until pasta is tender and meatballs reach 160°F in the center on a food thermometer. If needed, add up to 1 cup more water and continue simmering until everything is cooked.

  5. Taste and adjust seasoning. Ladle into bowls and serve with optional sliced sourdough.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Italian Meatball Soup

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Small beef meatballs and pasta shells simmer in a tomato broth made with marinara, garlic, onion, and a pinch of red pepper.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Meatballs
  • 1 lb Ground Beef
  • 4 Cloves Garlic Minced
  • 2 Tbsp Parsley fresh, chopped
  • 2 Tbsp Yellow Onion Grated
  • ½ Cup Italian Breadcrumbs
  • 1 Tbsp Tomato Paste
  • 1 Large Egg
  • 1 tsp Salt
  • ½ tsp Black Pepper
Soup
  • 2 Tbsp Olive Oil divided
  • ¾ Cup Yellow Onion Chopped
  • 4 Cloves Garlic Minced
  • 1 Tbsp Tomato Paste
  • 36 oz Marinara Sauce
  • ½ tsp Fennel Seeds crushed, optional
  • 1 Pinch Crushed Red Pepper Flakes
  • 4 cups Vegetable Broth low-sodium vegetable or chicken broth
  • 1 cup Water plus up to 1 cup more as needed
  • 8 oz Conchiglie Pasta small shells, uncooked
For Service
  • Sourdough optional, sliced, for serving

Equipment

Large pot
Instant-read thermometer
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Combine breadcrumbs, grated onion, parsley, meatball garlic, 1 tablespoon tomato paste, egg, salt, and pepper. Gently mix in the beef just until combined. Shape into about 30–32 small meatballs.
  2. Heat 1 tablespoon oil in a heavy 5- to 6-quart pot over medium heat. Brown meatballs in two batches, turning gently, about 6 minutes per batch. Transfer to a plate; they will finish cooking in the soup. Spoon off excess fat, leaving about 1 teaspoon.
  3. Add the remaining tablespoon oil and chopped onion. Cook about 5 minutes, until softened. Add soup garlic and stir for 30 seconds, then stir in the remaining tablespoon tomato paste, red pepper, and optional fennel for 30 seconds. Pour in marinara, broth, and 1 cup water; scrape the bottom and bring to a boil.
  4. Return meatballs and any juices to the pot. Add pasta and bring back to a gentle simmer. Cook, stirring carefully, about 10–12 minutes or according to the pasta package, until pasta is tender and meatballs reach 160°F in the center on a food thermometer. If needed, add up to 1 cup more water and continue simmering until everything is cooked.
  5. Taste and adjust seasoning. Ladle into bowls and serve with optional sliced sourdough.

Notes

Use a thermometer to check beef meatballs; browning alone does not mean they are cooked. Pasta thickens the soup as it stands. For planned leftovers, cook the pasta separately according to its package and add it to bowls, while simmering the meatballs in the soup until they reach 160°F.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Cottage Pie with Scalloped Potato Topping

Dinner · Meat & Poultry Mains

Cottage Pie with Scalloped Potato Topping

Savory beef, carrots, and mushrooms beneath tender potato slices, cream, and a golden Cheddar topping.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
25 minutes
Cook
1 hour 40 minutes
Resting
10 minutes
Total
2 hours 15 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Savory beef, carrots, and mushrooms beneath tender potato slices, cream, and a golden Cheddar topping.

Cottage Pie with Scalloped Potato Topping

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tbsp Olive Oil
  • 1 lbs. Ground Beef
  • 2 Large Yellow Onion (Diced)
  • 4 Large Carrots (Diced)
  • 1 tsp Salt
  • 1 Cup Red Wine (dry)
  • ⅓ Cup All-Purpose Flour
  • 1 Cup Beef Stock
  • 1 tbsp Worcestershire Sauce (Optional)
  • 1 tbsp Brown Sugar (Optional)
  • 1 tbsp Thyme (fresh leaves, chopped)
  • ½ lb. Button Mushrooms (Sliced 1/4 inch thick)
  • 3 lbs. Yukon Gold potatoes (Peeled and sliced 1/8 inch thick)
  • 1/2 Cup heavy cream
  • 2 Cup Cheddar Cheese (shredded)
  • black pepper (to taste)

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Tender Potatoes, Golden Top

Parboil the sliced potatoes until just tender, then layer over the hot beef filling. A roomy baking dish and rimmed tray help contain the bubbling gravy.

Adapted from Mary Berry at BBC Food.

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The cooking plan

How to make Cottage Pie with Scalloped Potato Topping.

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and break it into crumbles. Cook until browned and no longer pink, then transfer to a bowl.

  2. Add the onions, carrots, and salt to the pot. Cook for about 7 minutes, stirring, until beginning to soften. Whisk the flour into the wine in a bowl, then whisk in the stock. Return the beef to the pot and add the wine mixture, Worcestershire sauce and brown sugar if using, thyme, mushrooms, and black pepper. Bring to a simmer, stirring until thickened. Cover and simmer gently for 45 minutes, stirring occasionally and adding a splash of water if the gravy becomes too thick.

  3. While the filling simmers, bring a large pot of water to a boil. Cook the thin potato slices for about 4 to 5 minutes, until just tender but still holding their shape. Drain carefully and let steam dry and cool a little.

  4. Heat the oven to 425°F. Spoon the hot filling into a deep 9-by-13-inch baking dish with about 4-quart capacity. Arrange half the potato slices over it in overlapping rows and drizzle with half the cream. Add the remaining potatoes and cream, then scatter with the Cheddar. Leave some space below the rim for bubbling.

  5. Set the dish on a rimmed baking sheet. Bake for about 30 minutes, until the potatoes are fully tender, the top is golden, and the filling bubbles throughout. The center should reach 165°F. Rest for 10 minutes before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cottage Pie with Scalloped Potato Topping

No ratings yet
Savory beef, carrots, and mushrooms beneath tender potato slices, cream, and a golden Cheddar topping.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Resting 10 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 lbs. Ground Beef
  • 2 Large Yellow Onion Diced
  • 4 Large Carrots Diced
  • 1 tsp Salt
  •  
    1 Cup Red Wine dry
  • ⅓ Cup All-Purpose Flour
  • 1 Cup Beef Stock
  • 1 tbsp Worcestershire Sauce Optional
  •  
    1 tbsp Brown Sugar Optional
  • 1 tbsp Thyme fresh leaves, chopped
  • ½ lb. Button Mushrooms Sliced 1/4 inch thick
  •  
    3 lbs. Yukon Gold potatoes Peeled and sliced 1/8 inch thick
  • ½ Cup heavy cream
  • 2 Cup Cheddar Cheese shredded
  • black pepper to taste

Equipment

Large Dutch Oven
Large stockpot
Baking dish
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and break it into crumbles. Cook until browned and no longer pink, then transfer to a bowl.
  2. Add the onions, carrots, and salt to the pot. Cook for about 7 minutes, stirring, until beginning to soften. Whisk the flour into the wine in a bowl, then whisk in the stock. Return the beef to the pot and add the wine mixture, Worcestershire sauce and brown sugar if using, thyme, mushrooms, and black pepper. Bring to a simmer, stirring until thickened. Cover and simmer gently for 45 minutes, stirring occasionally and adding a splash of water if the gravy becomes too thick.
  3. While the filling simmers, bring a large pot of water to a boil. Cook the thin potato slices for about 4 to 5 minutes, until just tender but still holding their shape. Drain carefully and let steam dry and cool a little.
  4. Heat the oven to 425°F. Spoon the hot filling into a deep 9-by-13-inch baking dish with about 4-quart capacity. Arrange half the potato slices over it in overlapping rows and drizzle with half the cream. Add the remaining potatoes and cream, then scatter with the Cheddar. Leave some space below the rim for bubbling.
  5. Set the dish on a rimmed baking sheet. Bake for about 30 minutes, until the potatoes are fully tender, the top is golden, and the filling bubbles throughout. The center should reach 165°F. Rest for 10 minutes before serving.

Notes

Slice the potatoes evenly, about 1/8 inch thick, and parboil until just tender so they finish evenly in the oven. Assemble and bake promptly. This vegetable-rich variation keeps the site recipe’s 1 pound of beef, carrots, and generous potato topping.
Refrigerate leftovers promptly in shallow containers and reheat thoroughly to 165°F.
Adapted from Mary Berry’s cottage pie with dauphinoise potato on BBC Food, with carrots, adjusted proportions, and rewritten instructions.

Tried this recipe?

Let us know how it was!

Questions about this recipe.

Is this cottage pie or shepherd’s pie?

This recipe uses ground beef, so we call it cottage pie. Shepherd’s pie is usually made with lamb. Here, overlapping slices of potato, cream and cheddar replace the familiar mashed-potato topping.

Why parboil the scalloped potatoes?

The filling is already hot when the pie goes into the oven. Parboiling the thin potato slices for about 4–5 minutes helps them finish evenly. Drain them carefully while they still hold their shape, then arrange them over the filling.

What size baking dish should I use?

Use a deep 9-by-13-inch dish with about 4-quart capacity. Leave room below the rim for the filling to bubble, set the dish on a rimmed baking sheet and let the finished pie rest for 10 minutes before serving.

Keep the good food going

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Choose your next craving. Each card includes its recipe’s total time.