Description
A hearty and comforting Italian Meatball Soup recipe that features flavorful meatballs in a savory broth with vegetables and pasta. This soup is a satisfying and delicious meal perfect for chilly days.
Ingredients
Scale
For the meatballs:
- 1 pound ground beef or a mix of beef and pork
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup small pasta (like ditalini or orzo)
- 2 cups fresh spinach or kale
Instructions
- Make the meatballs: In a large bowl, combine all meatball ingredients and mix until just combined. Roll into small 1-inch balls and set aside.
- Cook the soup: In a large soup pot, heat olive oil over medium heat. Add the onion, carrots, and celery and sauté until softened. Stir in garlic, pour in chicken broth and diced tomatoes, then add oregano, basil, salt, and pepper. Bring to a boil, add meatballs, reduce heat, cover, and simmer for 15 minutes. Stir in pasta and cook for 8-10 minutes. Add spinach and cook for 2 more minutes. Adjust seasoning and serve hot with Parmesan and bread.
Notes
- This soup can be made ahead and freezes well.
- If freezing, cook pasta separately and add when reheating to prevent it from becoming mushy.
- You can substitute ground turkey for a leaner version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 75 mg
