Description
Italian Meatball Soup is a hearty and comforting bowl filled with tender homemade meatballs, fresh vegetables, savory broth, and small pasta, all simmered together to create a flavorful and satisfying meal perfect for family dinners or cozy nights.
Ingredients
Meatballs
- 1 pound ground beef
- 1/2 pound Italian sausage
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups beef or chicken broth
- 1 (14-ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 cup small pasta (such as ditalini or elbow)
- 2 cups fresh spinach, chopped
To Serve
- Additional grated Parmesan cheese
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, black pepper, and red pepper flakes. Mix gently until just combined to avoid tough meatballs. Shape the mixture into small meatballs approximately 1 inch in diameter.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches, browning them on all sides until they develop a golden crust. Remove browned meatballs from the pot and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add minced garlic and cook an additional 30 seconds until fragrant.
- Add Broth and Seasoning: Pour in the beef or chicken broth along with the diced tomatoes, dried oregano, dried basil, and dried thyme. Stir to combine.
- Simmer the Soup: Return the browned meatballs to the pot. Bring the soup to a simmer and let cook for 15 minutes, allowing the flavors to meld and the meatballs to cook through.
- Cook the Pasta: Add the small pasta to the pot and cook according to the package instructions until al dente, typically about 8-10 minutes.
- Add Spinach and Finish: Stir in the chopped fresh spinach and cook for 1 to 2 minutes until wilted. Adjust seasoning if needed.
- Serve: Ladle the soup into bowls and sprinkle generously with additional grated Parmesan cheese. Serve hot for a comforting meal.
Notes
- You can prepare the meatballs ahead of time and freeze them. When ready to make the soup, simply add the frozen meatballs directly to the pot.
- For a lighter variation, substitute turkey sausage in place of Italian sausage.
- Use gluten-free breadcrumbs and pasta to make this soup gluten-free if needed.
- Add fresh herbs like parsley or basil as garnish for added freshness.
