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Italian Tomato and Meatball Soup

Recipes for Home and Restaurant

by Nadine Lloyd

Italian Tomato and Meatball Soup Recipe

This delicious thick chunky soup was prepared by Nanna Hilda, Nadine, and Petra on a cold winters day in Queensland Australia. - Yum!

Nanna Hilda, Nadine and Petra Making Sou


(Serves 4-6)


  • 1kg (2.2lb.) lean beef mince

  • 500g (1.1lb.) pork mince

  • 2-3 large eggs – lightly beaten

  • 1 medium white onion – finely diced

  • 3 large cloves garlic – finely crushed

  • 1 bunch fresh flat-leaf parsley – roughly chopped

  • 1 bunch fresh basil leaves – roughly chopped

  • 1½ tablespoons dried Italian herbs (Italian seasoning)

  • ¾ cup Italian or panko bread crumbs

  • ½ cup freshly grated parmesan cheese

  • 1 beef stock cube or (1 tablespoon beef stock powder)

  • 1½ teaspoons M.S.G powder – to taste (Optional)

  • Salt and pepper seasoning – to taste


  • 1-2 teaspoons olive oil

  • 1 medium brown or white onion – finely diced

  • 3 green celery sticks – trimmed and finely diced

  • 1 medium-large carrot – peeled, trimmed, and finely diced

  • 2x400g tin (2x14oz. cans) tomatoes – in juice

  • 4-6 cups beef bone broth

  • 1 beef stock cube or (1 tablespoon powder) 

  • M.S.G powder – to taste 

  • Salt and pepper seasoning – to taste

  • 1¼ cups Ditalini or small pasta



Preheat the oven to 180°C (356°F)

Line two baking trays with baking paper and set aside.

Using a large bowl, combine all the meatball ingredients until fully incorporated. Do not over-mix.

Using clean damp hands, roll small/medium-sized meatballs. Place the meatballs onto the lined trays, then lightly spray with olive oil.

Meatballs for the Italian Tomato Meatball Soup Recipe by Nadine Lloyd

Bake for 8-10 minutes, or until golden brown.


Heat the olive oil in a large soup or stock pot. Using a wooden spoon, sauté the onion, celery, and carrot, over medium/high heat, for 5 minutes, or until softened and fragrant.

Frying off the Onioin Celery and Carrots Recipe by Nadine Lloyd

Add the tinned tomatoes, beef broth, salt, MSG powder, and pepper. Bring to a gentle rolling boil before adding the Ditalini pasta and meatballs.

Italian Tomato Soup Recipe by Nadine Lloyd

Stirring occasionally, cook for a further 6-8 minutes, or until the pasta is cooked through and becomes tender.

Serve hot in deep soup bowls.

Garnish with extra basil and parmesan cheese.

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