Easy Italian Meatball Soup
Italian Meatball Soup is one of those cozy, hearty meals that’s perfect for a chilly night. It’s packed with flavor from the tender meatballs, fresh vegetables, and delicious broth. The best part is that it’s an easy dish to put together, making it a go-to for busy weeknights. Whether you’re feeding the whole family or just want something comforting, this soup brings everyone to the table.
Equipment
- Large soup pot or Dutch oven
- Mixing bowls for preparing the meatballs
- Baking sheet (if you choose to bake the meatballs before adding them to the soup)
- Wooden spoon for stirring the soup
- Ladle for serving
Ingredients
- 1 lb ground beef (or beef and pork mix)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or beef broth
- 1 cup small pasta (such as ditalini or orzo)
- 2 cups fresh spinach (or kale)
- Salt and pepper to taste
- Fresh basil and Parmesan cheese for garnish
Instructions
- In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix well and form into small meatballs (about 1 inch in diameter).
- You can either brown the meatballs in a large pot with a bit of oil or bake them in the oven at 190°C (375°F) for 12-15 minutes. Set aside.
- In a large soup pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
- Pour in the chicken or beef broth and the diced tomatoes. Stir to combine and bring the mixture to a boil.
- Reduce the heat to low and add the cooked meatballs to the pot. Let the soup simmer for 15-20 minutes to allow the flavors to blend.
- In a separate pot, cook the pasta according to the package instructions. Drain and add the cooked pasta to the soup during the last 5 minutes of cooking.
- Stir in the fresh spinach and let it wilt for 2-3 minutes.
- Add salt and pepper as needed, then garnish with fresh basil and Parmesan cheese before serving.