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Italian Meatball Soup

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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:

  1. Mix Ingredients:

    • In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.

  2. Shape the Meatballs:

    • Form into small meatballs, about 1 inch in diameter (about 20-24 meatballs).

🍳 Cook the Meatballs:

  1. 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:

  1. 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).

  2. Add Broth and Tomatoes:

    • Stir in broth, diced tomatoes (with juice), Italian seasoning, salt, and black pepper.

  3. Simmer:

    • Bring to a boil, then reduce heat to low and simmer for 10 minutes.

🍝 Add Meatballs and Pasta:

  1. Return Meatballs to the Pot:

    • Add browned meatballs back to the soup.

  2. Cook the Pasta:

    • Stir in the pasta and cook for 8-10 minutes, until pasta is al dente and meatballs are cooked through.

  3. Add Greens:

    • Stir in fresh spinach or kale until wilted (1-2 minutes).

🍽️ Serve:

  1. Garnish and Enjoy:

    • Ladle soup into bowls.
    • Sprinkle with grated Parmesan and fresh parsley.

  2. 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.

Find it online: https://ukfinda.com/italian-meatball-soup/