Description
This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade, meatballs, vegetables and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a delight for your taste buds!
Ingredients
Scale
Meatballs
- 1 slice soft bread (about ¾ cup fluffed bread crumbs)
- ½ lb ground beef
- ½ lb ground pork
- ½ cup shredded parmesan cheese (fresh if possible)
- 1 egg
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Meatball Soup
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 small onion, finely chopped
- 2 tablespoons tomato paste
- 3 cloves garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 bay leaf
- 4 cups low sodium chicken broth
- 1 can diced or crushed tomatoes (28 oz/798 ml)
- 1 parmesan rind
- 1 cup ditalini pasta, uncooked
- 2 cups spinach, roughly chopped
- ½ cup marinara sauce
Instructions
Meatballs
- Tear bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs.
- In a large bowl, combine bread crumbs, beef, pork, cheese, egg, Italian seasoning, salt, and pepper. Mix gently to avoid overmixing. Let the mixture sit for 10-20 minutes.
- Shape the mixture into 1″ balls (should yield about 30-35) and place them on a plate.
- Heat 2 tablespoons of oil in a large soup pot or Dutch oven over medium-high heat. Brown the meatballs on both sides, about 2 minutes per side. They do not need to be cooked through. Remove from the pot and set aside. (Optional: Meatballs can also be baked if preferred to avoid extra fat in the soup. Bake at 400°F for about 8-10 minutes or until browned.)
Meatball Soup
- Add carrots, celery, and onion to the pot (no need to clean it first) and cook in the leftover fat from the meatballs for about 5 minutes, or until vegetables are crisp-tender.
- Stir in tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf. Cook for 1 minute.
- Add chicken broth, diced tomatoes, and Parmesan rind, scraping the bottom of the pot to remove any browned bits. Bring to a simmer over medium-high heat.
- Cook for 5 minutes, until the vegetables are almost tender.
- Add the uncooked pasta and meatballs to the pot. Cover and reduce heat to medium. Cook for 10 minutes, or until pasta is al dente.
- Stir in spinach and marinara sauce. Adjust seasonings to taste and serve.
Notes
- To bake your meatballs: If you prefer not to have the extra fat and juices from the meatballs in your soup, you can bake them at 400°F for about 8-10 minutes or until browned on the outside.
- Substitutions:
- Meatballs: Store-bought meatballs can be used to save time. Add them with the pasta towards the end of cooking; no need to brown first.
- Ground meat: Any ground meat (chicken, turkey, or Italian sausage) can be used as alternatives to beef and pork.
- Bread crumbs: Use ⅓ cup dried bread crumbs as a substitute for fresh if needed.
- Egg: A flax egg can be used for an egg-free version.
- Pasta: Any short pasta or broken spaghetti noodles can work, though cooking times may vary.
Prep Ahead
- Meatballs can be made and baked in advance, stored in the fridge for up to 4 days, or frozen for up to 3 months.
- Vegetables can be chopped and stored in the fridge for several days before making the soup.
- The soup can be prepared up to the point of adding pasta and stored in the fridge for up to 4 days. Cook pasta and add with spinach when ready to serve.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze cooled soup in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding broth or water if too thick.