Hearty Italian Meatball Soup Recipe
Introduction
Italian Meatball Soup is a comforting and hearty dish perfect for chilly days or whenever you crave a warm, satisfying meal. This soup combines flavorful meatballs, rich broth, fresh vegetables, and tender pasta in one delicious bowl.
Ingredients
- Meatballs (homemade or store-bought, about 1 pound)
- 4 cups beef or chicken broth
- 2 cups mixed vegetables (such as carrots, celery, and spinach)
- 1 cup small pasta (like ditalini or small shells)
Instructions
- Step 1: In a large pot, bring the broth to a gentle simmer over medium heat.
- Step 2: Add the mixed vegetables to the simmering broth and cook until they are tender, about 5 to 7 minutes.
- Step 3: Carefully add the meatballs to the pot and simmer for another 15 minutes, ensuring they are cooked through.
- Step 4: Stir in the pasta and cook until al dente, usually 8 to 10 minutes, then remove from heat and serve warm.
Tips & Variations
- Use turkey or chicken meatballs for a lighter option without sacrificing flavor.
- Add fresh herbs like basil or parsley for an extra burst of freshness.
- For a thicker soup, include crushed tomatoes or a splash of cream.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding extra broth or water if the pasta has absorbed too much liquid.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs in advance and refrigerate or freeze them. Just add them directly to the simmering soup when ready to cook.
What type of pasta works best in this soup?
Small pasta shapes such as ditalini, small shells, or orzo work well because they cook quickly and blend nicely with the soup’s texture.
PrintHearty Italian Meatball Soup Recipe
This hearty Italian Meatball Soup combines tender homemade meatballs with a flavorful vegetable broth, enriched with classic Italian vegetables and pasta, creating a comforting and satisfying one-pot meal perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Meatballs
- 1 lb ground beef
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Broth
- 6 cups beef or chicken broth
- 1 can (14 oz) diced tomatoes
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
Vegetables
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 cup spinach or kale, chopped
Pasta
- 3/4 cup small pasta (like ditalini or orzo)
Instructions
- Prepare Meatballs: In a large bowl, combine ground beef, Parmesan cheese, breadcrumbs, egg, minced garlic, parsley, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated. Shape the mixture into small meatballs about 1 inch in diameter and set aside.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes. Then add diced carrots and celery, cooking for another 5 minutes until slightly softened.
- Add Broth and Tomatoes: Pour in the beef or chicken broth along with the diced tomatoes including the juice. Stir to combine and bring the mixture to a gentle simmer.
- Simmer Soup: Let the broth and vegetables simmer for about 10 minutes to allow flavors to meld and vegetables to tenderize.
- Cook Meatballs: Gently add the prepared meatballs to the simmering soup. Cover and cook for about 15-20 minutes, or until the meatballs are cooked through and tender.
- Add Pasta and Greens: Stir in the small pasta and chopped zucchini, allowing it to cook until tender (typically 8-10 minutes). In the last few minutes, add the chopped spinach or kale and cook until wilted.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot with a sprinkle of Parmesan cheese if desired.
Notes
- You can substitute ground beef with ground turkey or chicken for a lighter option.
- For gluten-free, use gluten-free breadcrumbs and pasta.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
- If you prefer a thicker broth, simmer uncovered to reduce liquid.
- Adding a splash of red wine during sautéing adds depth of flavor.
Keywords: Italian Meatball Soup, Meatball Soup, Italian Soup, Comfort Food, Hearty Soup, Homemade Meatballs
