Description
Warm and hearty, this Italian Meatball Soup is a comforting blend of tender meatballs, fresh vegetables, and flavorful broth. Perfect for cozy nights and family dinners, it’s a delicious dish that’s easy to make and even easier to love!
Ingredients
Scale
- For the Meatballs:
- 1 lb ground beef (or turkey)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg
- Salt and pepper to taste
- For the Soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 6 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 2 cups fresh spinach (or kale)
- 1 cup small pasta (ditalini or orzo)
- Salt and pepper to taste
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, garlic, egg, salt, and pepper. Mix until just combined. Shape into meatballs, about 1 inch in diameter.
- Brown the Meatballs: In a large pot, heat olive oil over medium heat. Add meatballs and cook until browned on all sides, about 5 minutes. Remove and set aside.
- Sauté the Vegetables: In the same pot, add onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Stir in garlic and cook for another minute.
- Add Tomatoes and Broth: Pour in crushed tomatoes and broth. Stir in basil, oregano, and red pepper flakes (if using). Bring to a simmer.
- Cook the Meatballs: Return the meatballs to the pot and simmer for 15-20 minutes, until cooked through.
- Add Greens and Pasta: Stir in spinach and pasta, cooking until pasta is al dente, about 8-10 minutes. Taste and adjust seasoning as needed.
- Serve: Ladle soup into bowls, garnishing with extra Parmesan and fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320
- Sugar: 4g
- Fat: 12g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g