Description

This Chunky Italian Meatball Soup is a hearty and flavorful one-pot meal featuring tender Italian meatballs, orzo pasta, and a medley of vegetables simmered in a savory tomato broth seasoned with Italian herbs and fresh parmesan cheese. Perfect for a quick weeknight dinner, it combines comfort and nutrition in just 20 minutes.

Ingredients

Soup Base

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 cups chicken stock
1 cup water
1 can diced tomatoes (14.5 oz)
1 tablespoon Italian seasoning

Main Ingredients

1 pound small Italian meatballs
3/4 cup orzo or other small pasta
1 cup frozen mixed vegetables

Toppings

2 tablespoons parmesan cheese, freshly grated

Cook Mode Prevent your screen from going dark

Instructions

Heat Olive Oil and Sauté Vegetables: In a large saucepan, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and sauté for an additional 30 seconds, taking care not to burn the garlic.
Add Liquids and Tomatoes: Pour in the chicken stock, water, and diced tomatoes. Stir to combine all ingredients, then increase the heat to bring the mixture to a boil.
Add Seasoning, Meatballs, Pasta, and Vegetables: Stir in the Italian seasoning, small Italian meatballs, orzo pasta (or your choice of small pasta), and frozen mixed vegetables until well combined.
Simmer Soup: Allow the soup to return to a boil, then reduce heat to low. Cover the pot and let it simmer for 8-10 minutes, or until the pasta is tender and the meatballs are thoroughly heated.
Serve and Garnish: Ladle the hot soup into serving bowls and sprinkle each with freshly grated parmesan cheese. Serve immediately and enjoy the comforting flavors.

Notes

Feel free to substitute orzo with other small pasta shapes like ditalini or acini di pepe.
You can use homemade or store-bought Italian meatballs depending on your preference and time constraints.
For a spicier version, add a pinch of red pepper flakes when sautéing the garlic.
If preferred, vegetable stock can replace chicken stock for a different flavor profile.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.