Italian Meatball Soup Recipe
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 after a friend raved about it, and let me tell you, it has become a staple in my home.
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.