Description
This Italian Meatball Soup is a hearty and comforting dish that combines tender homemade meatballs with a flavorful tomato broth, fresh vegetables, and tender pasta. Perfect for warming up on a chilly day, it offers a balanced meal packed with protein, fiber, and vibrant flavors.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef (or turkey)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg
- Salt and pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 6 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 2 cups fresh spinach (or kale)
- 1 cup small pasta (ditalini or orzo)
- Salt and pepper to taste
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, and pepper. Mix until just combined to keep the meatballs tender. Shape the mixture into approximately 1-inch diameter meatballs and set aside.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5 minutes. Be careful not to overcrowd the pot. Remove browned meatballs and set aside.
- Sauté the Vegetables: In the same pot, add chopped onions, diced carrots, and diced celery. Sauté for about 5 to 7 minutes or until the vegetables are softened and aromatic. Add minced garlic and cook for an additional minute, stirring frequently.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and chicken or vegetable broth. Stir in dried basil, oregano, and optional red pepper flakes for a slight kick. Bring the mixture to a gentle simmer.
- Cook the Meatballs: Return the browned meatballs back to the pot. Let the soup simmer with the meatballs for 15 to 20 minutes, until the meatballs are cooked through and tender.
- Add Greens and Pasta: Stir in fresh spinach (or kale) and small pasta like ditalini or orzo. Continue cooking for 8 to 10 minutes, or until the pasta is al dente and the greens have wilted. Adjust salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with extra grated Parmesan cheese and fresh parsley if desired. Serve hot for a comforting meal.
Notes
- Ground turkey can be used instead of beef for a leaner option.
- For gluten-free, use gluten-free breadcrumbs and pasta.
- Leftovers keep well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
- Adjust red pepper flakes according to heat preference or omit if sensitive to spice.
- Using homemade broth will enhance the flavor but store-bought works well too.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering, Browning
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 75 mg
Keywords: Italian Meatball Soup, comfort food, meatball soup recipe, easy Italian soup, weeknight dinner, hearty soup
