Alice Rose Meatball soup sits somewhere between a proper meal and a comfort bowl, and it works because of one simple trick: the meatballs are made small and seared briefly before going into the broth, rather than dropped in raw.
That gives them a bit of texture and stops them turning grey and bland the way boiled meatballs often do.
The broth itself is a straightforward tomato and vegetable base, simmered just long enough to bring everything together without losing the freshness of the vegetables.
Why Small, Seared Meatballs Work Better in Soup Than Large Ones
Meatballs added raw straight to a simmering broth tend to release their fat and juices into the liquid before they’ve had a chance to develop any colour, which leaves them pale, soft, and slightly bland.
Searing them briefly first in a hot pan builds some colour and flavour through the Maillard reaction before they finish cooking gently in the broth.
Keeping the meatballs small, around the size of a walnut, also matters for soup specifically. Large meatballs take longer to cook through and can turn the surrounding broth cloudy as they release fat over a longer period.
Smaller meatballs cook through quickly once added to the simmering broth, keeping the whole pot cleaner and quicker to finish.
Ingredients for Gordon Ramsay Meatball Soup
For the Meatballs
- 400g beef mince
- 40g fresh breadcrumbs
- 1 small egg
- 1 garlic clove, finely chopped
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper
- 1 tbsp olive oil, for searing
For the Broth
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery sticks, diced
- 2 garlic cloves, finely chopped
- 1 x 400g tin chopped tomatoes
- 1 litre beef or chicken stock
- 1 tsp dried oregano
- 80g small pasta (such as ditalini or orzo)
- Handful of fresh basil, torn
How to Make Gordon Ramsay Meatball Soup — Step by Step
Step 1 — Mix and Shape the Meatballs
Combine the beef mince, breadcrumbs, egg, garlic and parsley in a bowl. Season with salt and pepper. Mix gently and shape into small meatballs, about the size of a walnut.
Step 2 — Sear the Meatballs
Heat the olive oil in a large pot over medium-high heat. Sear the meatballs in batches for 3–4 minutes, turning to colour on all sides. They don’t need to be cooked through. Remove to a plate.
Step 3 — Build the Broth Base
In the same pot, reduce the heat to medium. Add the onion, carrot and celery, and cook for 8 minutes until softened. Add the garlic and cook for a further minute.
Step 4 — Add the Liquid
Stir in the chopped tomatoes, stock and oregano. Bring to a simmer.
Step 5 — Cook the Pasta
Add the small pasta to the simmering broth and cook according to packet instructions, usually 8–10 minutes.
Step 6 — Finish the Meatballs
Return the seared meatballs to the pot for the final 5 minutes of cooking, until fully cooked through.
Step 7 — Serve
Stir through the torn basil, taste and adjust the seasoning, and serve hot.
My Top Tips for the Best Gordon Ramsay Meatball Soup
Keep the meatballs small, as larger ones take longer to cook through and can make the broth cloudy in the process.
Sear the meatballs before adding them to the broth, since this builds colour and flavour that boiling alone can’t achieve.
Add the pasta directly to the broth rather than cooking it separately, as this lets it absorb some of the tomato flavour as it cooks.
Don’t overcook the pasta, as it will continue to soften slightly in the hot broth even after the pot is removed from the heat.
Taste and adjust the seasoning right at the end, since the stock and tomatoes can vary in saltiness between brands.
Serving Suggestions
Serve with crusty bread or garlic bread for dipping, and a scattering of grated Parmesan over each bowl. It also works well as a starter in smaller portions before a main course.
How to Store Gordon Ramsay Meatball Soup
In the fridge: Store in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb liquid on standing, so add a splash of stock when reheating if needed.
In the freezer: Freezes well for up to 3 months, though it’s best to leave the pasta out and add it fresh when reheating, as it can turn mushy once frozen and thawed.
Gordon Ramsay Meatball Soup Recipe
Ingredients
Method
- Mix and shape meatball ingredients into small balls.
- Sear meatballs in batches, 3–4 minutes. Remove.
- Cook onion, carrot, celery 8 minutes. Add garlic 1 minute.
- Add tomatoes, stock and oregano. Simmer.
- Add pasta, cook 8–10 minutes.
- Return meatballs, cook final 5 minutes.
- Stir through basil, season, serve.
Notes
Frequently Asked Questions About Gordon Ramsay Meatball Soup
Can I use a different type of pasta?
Yes — any small pasta shape works well here, such as small shells or broken spaghetti. Avoid larger shapes, which can be awkward to eat by the spoonful.
Can I make the meatballs ahead of time?
Yes — shape and sear the meatballs up to a day ahead, then store covered in the fridge and add to the broth when reheating.
Why is my broth cloudy?
This is usually from adding the meatballs raw rather than searing them first, or from cooking them at too rapid a boil rather than a gentle simmer.
Can I make this soup gluten-free?
Yes — use gluten-free breadcrumbs in the meatballs and a gluten-free small pasta, or leave the pasta out entirely and add a handful of rice instead.
