Italian Meatball Soup
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This Italian Meatball Soup is a warm, comforting dish loaded with tender homemade meatballs, fresh vegetables, and a flavorful broth. Perfect for a family dinner or a cozy night in, this soup is packed with Italian flavors and is sure to please everyone at the table. Whether you’re a meatball lover or just looking for a delicious and hearty soup, this recipe is a must-try!
I made this Italian Meatball Soup on a cold winter evening, and it quickly became a family favorite! My husband couldn’t get enough of the tender, juicy meatballs, while my daughter loved slurping up the rich, flavorful broth. Now, every time there’s a chill in the air, this soup is the first thing my family requests. It’s one of those recipes that brings everyone to the table with excitement, and the leftovers (if there are any!) taste even better the next day.
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Why You’ll Love Italian Meatball Soup
- Hearty & Filling: Loaded with homemade meatballs, veggies, and pasta, this soup is a complete meal in one bowl.
- Bursting with Italian Flavors: The rich broth, seasoned meatballs, and herbs bring out the classic Italian flavors everyone loves.
- Family-Friendly: Kids and adults alike will enjoy this comforting soup.
- Make-Ahead Friendly: The soup tastes even better the next day, making it perfect for meal prep.
Ingredients Notes for Italian Meatball Soup
- Ground Meat: Use a combination of ground beef and pork for extra juicy and flavorful meatballs.
- Breadcrumbs & Parmesan: These give the meatballs a perfect texture and rich flavor.
- Italian Seasoning: Adds that classic Italian touch to both the meatballs and broth.
- Vegetables: Carrots, celery, and spinach add a fresh, wholesome element to the soup.
- Pasta or Rice: Use small pasta like orzo or ditalini, or even rice, to make the soup extra hearty.
Recipe Steps for Italian Meatball Soup
Step 1: Make the Meatballs
- In a bowl, combine ground meat, breadcrumbs, grated Parmesan, garlic, Italian seasoning, salt, and pepper. Mix well and form into small meatballs.
- Heat olive oil in a large pot and brown the meatballs in batches. Remove and set aside.
Step 2: Sauté the Vegetables
- In the same pot, sauté diced onions, carrots, and celery until softened, about 5 minutes. Add minced garlic and cook for another minute.
Step 3: Add Broth and Meatballs
- Pour in chicken or beef broth and crushed tomatoes. Bring to a boil, then reduce the heat and simmer. Add the browned meatballs back to the pot.
Step 4: Add Pasta and Spinach
- Stir in the pasta (or rice) and let it cook until tender. Add spinach or kale during the last few minutes of cooking to wilt.
Step 5: Serve
- Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls, top with extra Parmesan, and serve with crusty bread.
Storage Options
- Refrigerator: Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.
- Freezer: You can freeze the soup without the pasta for up to 3 months. When ready to eat, thaw and reheat, then add cooked pasta or rice.
Variations & Substitutions
- Gluten-Free: Use gluten-free breadcrumbs and pasta, or replace pasta with rice.
- Vegetarian Option: Swap out meatballs for vegetarian alternatives like chickpeas or tofu, and use vegetable broth.
- Spicy Meatballs: Add a pinch of red pepper flakes to the meatball mixture for a spicy kick.
- Extra Veggies: Feel free to add zucchini, bell peppers, or mushrooms to the soup for extra nutrition.
Italian Meatball Soup
Ingredients
- For the Meatballs:
- 1 lb ground beef or a mix of beef and pork
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 clove garlic minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- For the Soup:
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 carrots peeled and sliced
- 2 stalks celery chopped
- 3 cloves garlic minced
- 6 cups chicken or beef broth
- 1 can 14.5 oz diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 cup small pasta such as ditalini or orzo
- 2 cups fresh spinach or kale chopped
- Salt and black pepper to taste
- Fresh parsley or basil chopped (for garnish)
Instructions
- Prepare the Meatballs:
- Mix Meatball Ingredients: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until just combined.
- Form Meatballs: Shape the mixture into small meatballs, about 1 inch in diameter.
- Cook Meatballs: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Brown the meatballs on all sides, working in batches if necessary. Once browned, remove them from the pot and set aside.
- Make the Soup:
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
- Add Broth and Tomatoes: Pour in the broth and add the diced tomatoes, dried oregano, and dried thyme. Bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to a simmer and add the meatballs back into the pot. Let the soup simmer for about 15 minutes, allowing the flavors to meld together.
- Cook the Pasta: Stir in the small pasta and cook for an additional 8-10 minutes, or until the pasta is al dente.
- Add Spinach: Stir in the fresh spinach or kale and cook for another 1-2 minutes, until wilted.
- Season and Serve: Taste the soup and adjust the seasoning with salt and black pepper as needed. Garnish with fresh parsley or basil.
