Italian Meatball Soup

 

A comforting, hearty soup with soft meatballs, veggies, and pasta in a flavorful tomato broth. Perfect for weeknight dinners or comfy food.

Ingredients

For the Meatballs:

1 lb (450 g) floor beef or a mix of beef and pork

1/4 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 huge egg

2 cloves garlic, minced

2 tbsp clean parsley, chopped

half tsp salt

1/four tsp black pepper

For the Soup:

1 tbsp olive oil

1 small onion, diced

2 carrots, diced

2 celery stalks, diced

three cloves garlic, minced

6 cups chicken or vegetable broth

1 can (14 ounces / four hundred g) diced tomatoes

1 cup small pasta (ditalini, orzo, or acini di pepe)

2 cups spinach or kale, chopped

1 tsp dried Italian herbs (non-obligatory)

Salt and pepper, to taste

Grated Parmesan for serving

Instructions

1. Make the Meatballs:

Combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper in a bowl. Mix lightly till simply mixed.

2. Brown the Meatballs (Optional):

Heat olive oil in a skillet over medium warmth. Brown meatballs on all aspects for 2–3 mins, then set apart.

Three. Prepare the Soup Base:

In a huge pot, warmth olive oil. Sauté onion, carrot, and celery for 5 minutes till softened. Add garlic and cook dinner 1 minute until fragrant. Pour in broth and diced tomatoes, bringing to a gentle boil.

4. Cook Meatballs in Soup:

Carefully add meatballs to the simmering soup. Reduce warmth and simmer 15–20 mins till meatballs are fully cooked.

5. Add Pasta and Greens:

Stir in pasta and cook dinner until soft, approximately 8–10 mins. Add spinach or kale inside the remaining 2 minutes.

6. Season and Serve:

Adjust seasoning with salt, pepper, and Italian herbs. Serve warm with grated Parmesan sprinkled on pinnacle.

Tips

Use turkey or chicken for a lighter meatball version.

Freeze leftover meatballs one after the other for destiny soups.

A squeeze of lemon juice brightens the taste simply earlier than serving.