Description
Italian Meatball Soup is a comforting and hearty dish filled with tender, flavorful meatballs, vegetables, and pasta simmered in a savory tomato-based broth. It’s perfect for chilly evenings or when you’re craving a delicious and satisfying meal. The little meatballs add a delicious texture and flavor that takes this soup to the next level!
Ingredients
Units
Scale
- For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/3 cup breadcrumbs
- 1/4 cup parmesan cheese, grated
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth (or beef broth)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup small pasta (like ditalini, elbow macaroni, or orzo)
- 2 cups fresh spinach (optional)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Step 1: Make the Meatballs
- In a large mixing bowl, combine ground beef, breadcrumbs, parmesan cheese, egg, garlic, oregano, basil, salt, and pepper.
- Mix until fully combined and form the mixture into small meatballs, about 1 inch in diameter. Set aside.
- Step 2: Cook the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery to the pot, and sauté for about 5 minutes, until the vegetables begin to soften.
- Add the garlic and sauté for an additional 1 minute until fragrant.
- Step 3: Simmer the Soup
- Stir in the diced tomatoes, chicken broth, dried basil, dried oregano, salt, and pepper. Bring the soup to a simmer.
- Once simmering, gently add the meatballs into the soup. Stir carefully to avoid breaking the meatballs.
- Cover and let the soup simmer for 20-25 minutes, or until the meatballs are cooked through (use a meat thermometer to ensure they reach 165°F).
- Step 4: Add Pasta & Spinach
- Add the pasta and cook for an additional 10-12 minutes, until the pasta is tender. If you’re adding spinach, stir it in during the last 5 minutes of cooking.
- Step 5: Serve & Garnish
- Taste and adjust seasoning, if necessary.
- Ladle the soup into bowls and garnish with fresh parsley, if desired.
Notes
- Make-Ahead Tip: You can make the meatballs a day ahead and store them in the fridge until ready to add to the soup.
- Rice Option: You can replace the pasta with cooked rice or quinoa for a different twist.
- Freezing Tip: The soup freezes well, but it’s best to freeze the soup without pasta. When reheating, cook fresh pasta separately and stir it in.
Nutrition
- Calories: ~350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg