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–+ servings
Italian Meatball Soup

Italian Meatball Soup

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Course: Main Course, Soup
Kitchen: Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

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.