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Italian Meatball Soup Recipe

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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

  1. Tear bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs.
  2. 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.
  3. Shape the mixture into 1″ balls (should yield about 30-35) and place them on a plate.
  4. 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

  1. 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.
  2. Stir in tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf. Cook for 1 minute.
  3. 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.
  4. Cook for 5 minutes, until the vegetables are almost tender.
  5. 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.
  6. 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.

 

Find it online: https://www.receipster.com/italian-meatball-soup-recipe/

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