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Close up of spoon with meatballs above bowl of Meatball Tomato Soup
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5 from 4 votes

Meatball Tomato Soup

Meatball Tomato Soup is made by lovingly rolling each individual meatball and oven baking them  before popping into a rich tomato soup.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Australian, International, Italian
Keyword: beef meatballs, cook meatballs, make meatballs,, meatballs, soup meatballs, tomato soup
Servings: 8
Calories: 249kcal
Author: Adrianne


Meatball Tomato Soup

    Italian Meatballs

    • 500 grams lean beef mince (ground beef in USA)
    • ½ tbsp Italian Herbs
    • ½ tbsp garlic powder
    • 1 tbsp onion flakes
    • 1 tsp salt
    • 1 tsp pepper
    • 1 egg free range

    Tomato Soup

    • 1 bunch celery leaves trimmed
    • 400 grams red kidney beans drained and rinsed
    • 700 grams tomato passata
    • 400 grams tomato soup
    • 400 grams crushed tomatoes
    • 350 ml water
    • 1 tbsp garlic
    • 1 tsp chilli fresh, minced
    • ½ tsp Italian herbs
    • 1 tsp salt
    • 1 tsp pepper

    Meatball Tomato Soup

    • ½ tbsp Italian herbs
    • cracked pepper


    Meatball Tomato Soup

    • Preheat oven to 200°c/400°F, gas 6, spray oil to coat base of French Pan. (Note 1)
    • In a mixing bowl combine beef mince, Italian herbs, garlic powder, onion flakes and egg. Season with salt and pepper. Roll spoonfuls into meatballs and place into baking dish. Cook for 15 mins, turning once.
    • Add celery and beans to a large saucepan and heat on high for 2 mins . (Note 2) Pour condensed tomato soup, tomato passata, crushed tomatoes and tomato paste over beans. Add garlic, chilli, Italian herbs and season with salt and pepper. Fill passata jar ½ full with water. Add to soup and stir to combine. Reduce to a simmer
    • Add meatballs to the tomato soup, disguard any leftover oil in the meatball dish. (Note 3)


    • Note 1 you can use a lined baking tray if you don't have a French pan, or a skillet, casserole dish, baking dish etc. 
    • Note 2 I use a Dutch Oven but a large deep saucepan will do the trick (or a crockpot). 
    • Note 3 You will notice from the pan (and in my photo) that there will be a bit of oil and juicy liquids in the pan you use to cook the meatballs. I don't add this to the soup as it makes it too messy! I use a pair of tongs to add the meatballs one by one (it seems pedantic) but really, I want to keep the soup clean and healthy and it is not necessary to add this for fat or flavour (some recipes I recommend it but not for this one).
    • Note 4 Use ¼ tbs less per relevant ingredient if you are using an American tbsp. 


    Calories: 249kcal | Carbohydrates: 33g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 918mg | Potassium: 1267mg | Fiber: 7g | Sugar: 11g | Vitamin A: 800IU | Vitamin C: 22.8mg | Calcium: 80mg | Iron: 5.9mg