If you’re looking for the perfect comfort food that warms your soul and delights your taste buds, then I’ve got the answer for you. I personally tried making this Italian Meatball Soup recipe after a friend raved about it, and let me tell you, it has become a staple in my home.
The hearty meatballs combined with a flavorful broth and vegetables create a dish that feels like a warm hug in a bowl. I’m thrilled to share not only the recipe but also all the timing, tips, and serving ideas you’ll need to make this soup perfectly at home.
Preparation and Cooking Time
One of my favorite things about this Italian Meatball Soup is how reasonable the prep and cooking time are. You can enjoy a homemade meal without spending your entire evening in the kitchen.
- Preparation Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
This quick turnaround makes it a go-to recipe for weeknights or any day when you crave a hearty, homemade dinner but don’t want to wait for hours.
Essential Kitchen Tools for Easy Cooking
To make the process smooth and efficient, having the right kitchen tools is key. Here’s a list of what you’ll need to prepare this delicious soup seamlessly:
- Large Mixing Bowl: For combining and shaping the meatballs.
- Cutting Board and Knife: Essential for chopping vegetables like onions, carrots, celery, and garlic.
- Dutch Oven or Large Stockpot: For cooking the soup evenly and allowing plenty of space for the broth and ingredients to simmer.
- Wooden Spoon: Perfect for stirring without scratching your cookware.
- Measuring Cups and Spoons: To ensure accurate ingredient portions.
- Ladle: For serving the soup easily.
Having these tools on hand saves time and creates a mess-free cooking experience.
Ingredients
Here’s the list of ingredients you’ll need to make Italian Meatball Soup. Most of these are pantry staples or readily available at any grocery store.
For the Meatballs
- 1 pound ground beef or a mix of beef and pork
- 1 egg
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
For the Soup
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 can (14 ounces) diced tomatoes
- 1 cup small pasta like ditalini or orzo
- 2 cups baby spinach or kale, roughly chopped
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Italian Meatball Soup Recipe: Step-by-Step Instructions
Crafting this Italian Meatball Soup is truly a joy. Follow these steps, and you’ll end up with a bowl of perfection.
Step 1: Make the Meatballs
Start by combining the ground beef, egg, breadcrumbs, Parmesan, minced garlic, Italian seasoning, salt, and pepper in a large mixing bowl. Mix well using your hands or a spoon until the ingredients are evenly combined. Roll the mixture into small, bite-sized meatballs, about 1 inch in diameter. Set them aside on a plate.
Step 2: Sauté the Vegetables
Heat the olive oil in your Dutch oven or stockpot over medium heat. Add the chopped onion, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for an additional minute.
Step 3: Build the Broth
Pour in the chicken broth and diced tomatoes (including the juice). Bring the mixture to a gentle boil.
Step 4: Add the Meatballs
Gently place the prepared meatballs into the pot one at a time. Lower the heat to a simmer. Cover the pot with a lid and cook for 20 minutes, allowing the meatballs to cook through.
Step 5: Add Pasta and Greens
Stir in your choice of small pasta and cook for an additional 8–10 minutes, or until the pasta is tender. Add the chopped baby spinach or kale toward the end of cooking to allow it to wilt naturally.
Step 6: Season and Serve
Taste the soup and adjust the seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.
Tips for Perfect Italian Meatball Soup
To make this dish truly outstanding, keep these tips in mind:
- Use Fresh Ingredients: Fresh vegetables and quality meat contribute tons of flavor.
- Don’t Skip the Sear (Optional): If you have extra time, consider searing the meatballs in a skillet before adding them to the soup. This adds depth and richness to the flavor.
- Customization is Key: You can add other vegetables like zucchini or peas for extra nutrition. If you’re gluten-free, swap the pasta for rice or omit it entirely.
- Chilling the Meatballs: If you have time, refrigerate the shaped meatballs for 10–15 minutes before cooking. This helps them hold their shape better.
Serving Suggestions
This soup is filling on its own, but you can elevate the experience even further with thoughtful sides.
- Crusty Bread: A loaf of fresh, crusty sourdough or garlic bread is perfect for soaking up the savory broth.
- Side Salad: A bright, tangy Italian salad with mixed greens, cherry tomatoes, olives, and a light vinaigrette balances out the hearty soup.
- Grated Cheese: Always have extra Parmesan or pecorino cheese on the table for sprinkling on top.
For drinks, a glass of red wine like Chianti or a refreshing sparkling water pairs wonderfully with the meal.
Conclusion
There’s something magical about a steaming bowl of Italian Meatball Soup; it’s comforting, nutritious, and utterly satisfying. With its rich broth, tender meatballs, and balanced flavors, this recipe is bound to become a favorite in your home, just like it is in mine.
From the preparation tips to serving ideas, I’ve shared every detail to help you succeed in making it. Now, it’s your turn to gather the ingredients, put on your apron, and enjoy the joy of cooking and sharing this delightful soup!
Italian Meatball Soup Recipe
Ingredients
- 1 lb ground beef or beef-pork mix
- 1 egg
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 garlic cloves minced
- 1 tsp dried Italian seasoning
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 carrots sliced
- 2 celery stalks chopped
- 3 garlic cloves minced
- 6 cups chicken broth
- 1 can 14 oz diced tomatoes
- 1 cup small pasta ditalini or orzo
- 2 cups baby spinach or kale roughly chopped
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Start by combining the ground beef, egg, breadcrumbs, Parmesan, minced garlic, Italian seasoning, salt, and pepper in a large mixing bowl. Mix well using your hands or a spoon until the ingredients are evenly combined. Roll the mixture into small, bite-sized meatballs, about 1 inch in diameter. Set them aside on a plate.
- Heat the olive oil in your Dutch oven or stockpot over medium heat. Add the chopped onion, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for an additional minute.
- Pour in the chicken broth and diced tomatoes (including the juice). Bring the mixture to a gentle boil.
- Gently place the prepared meatballs into the pot one at a time. Lower the heat to a simmer. Cover the pot with a lid and cook for 20 minutes, allowing the meatballs to cook through.
- Stir in your choice of small pasta and cook for an additional 8–10 minutes, or until the pasta is tender. Add the chopped baby spinach or kale toward the end of cooking to allow it to wilt naturally.
- Taste the soup and adjust the seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.
Notes
- Use fresh ingredients for better flavor.
- Searing the meatballs before adding them enhances richness.
- Customize with extra veggies like zucchini or peas.
- Refrigerate meatballs for 10–15 minutes to help them hold shape.
