Description
This Italian Meatball Soup is a cozy and comforting dish filled with tender meatballs, vegetables, and pasta in a rich, flavorful broth. It’s an easy one-pot meal perfect for chilly nights or a quick family dinner. Serve with crusty bread and Parmesan for a delicious Italian-inspired experience!
Ingredients
Scale
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/4 cup (30 g) breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups (1.5 L) chicken or beef broth
- 1 can (14.5 oz / 400 g) diced tomatoes (with juice)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 cup (85 g) small pasta (e.g., ditalini, orzo, or mini shells)
- 2 cups fresh spinach or kale, roughly chopped
- 1/4 cup grated Parmesan cheese (for garnish)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
🍖 Make the Meatballs:
-
Mix Ingredients:
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
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Shape the Meatballs:
- Form into small meatballs, about 1 inch in diameter (about 20-24 meatballs).
🍳 Cook the Meatballs:
- Brown the Meatballs:
- In a large pot, heat olive oil over medium heat.
- Add meatballs in batches and cook until browned on all sides (5-7 minutes).
- Transfer to a plate and set aside (they don’t need to be fully cooked yet).
🥕 Make the Soup:
-
Sauté Vegetables:
- In the same pot, add a bit more olive oil if needed.
- Cook chopped onion, carrots, celery, and garlic until softened (4-5 minutes).
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Add Broth and Tomatoes:
- Stir in broth, diced tomatoes (with juice), Italian seasoning, salt, and black pepper.
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Simmer:
- Bring to a boil, then reduce heat to low and simmer for 10 minutes.
🍝 Add Meatballs and Pasta:
-
Return Meatballs to the Pot:
- Add browned meatballs back to the soup.
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Cook the Pasta:
- Stir in the pasta and cook for 8-10 minutes, until pasta is al dente and meatballs are cooked through.
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Add Greens:
- Stir in fresh spinach or kale until wilted (1-2 minutes).
🍽️ Serve:
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Garnish and Enjoy:
- Ladle soup into bowls.
- Sprinkle with grated Parmesan and fresh parsley.
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Serving Suggestions:
- Serve with crusty bread, garlic toast, or a fresh green salad.
Notes
- Make It Creamy: Add 1/2 cup heavy cream or a splash of milk for a creamy twist.
- Add Beans: For extra protein, stir in 1 can of cannellini beans, drained and rinsed.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop.