This Italian Meatball Soup is a warm hug in a bowl! Packed with juicy meatballs, hearty tomatoes, and tasty herbs, it’s perfect for cozy nights.
When I make it, I can’t help but smile. Who can resist those little meatballs floating around? Pair it with some crusty bread, and you’re in for a treat! 🍞
Key Ingredients & Substitutions
Ground Beef: Using ground beef gives the meatballs great flavor, but you can mix it with pork for added juiciness. If you’re looking for a healthier option, ground turkey or chicken works too!
Bread Crumbs: I like using plain breadcrumbs here, but panko can give the meatballs a nice crunch. If you’re gluten-free, try using almond flour or gluten-free breadcrumbs for a similar texture.
Parmesan Cheese: Freshly grated Parmesan is the best for flavor. If you’re out of Parmesan, Romano or Pecorino cheese can work as a substitute but will change the flavor slightly.
Spinach or Kale: Both greens are excellent for adding nutrition. If you can’t find fresh greens, frozen spinach works too! Just make sure to thaw and drain excess water before adding it to the soup.
How Do I Get My Meatballs Just Right?
Making perfect meatballs can be tricky, but don’t worry! Follow these steps to achieve tender, flavorful meatballs.
- Mix your ingredients gently. Overmixing can cause tough meatballs.
- Shape them evenly, about 1 inch in diameter, so they cook evenly.
- Don’t skip browning! Searing them in a hot skillet adds flavor before they go into the soup.
Lastly, remember to add the meatballs to the soup gently to avoid breaking them apart. Enjoy the flavorful result!
Italian Meatball Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups beef or chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup small pasta (such as ditalini or elbow macaroni)
- 3 cups fresh spinach or kale, chopped
- 1/4 cup chopped fresh basil (optional)
- Salt and pepper to taste
- Grated Parmesan cheese, for garnish
How Much Time Will You Need?
This delicious Italian Meatball Soup will take about 30 minutes of preparation and cooking time. It’s a fairly quick recipe that combines the joy of making meatballs and the comforting warmth of soup!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, salt, pepper, and dried oregano. Mix everything lightly with your hands or a spoon until it’s just combined. Then, shape the mixture into small meatballs, about 1 inch in diameter. Set them aside for now.
2. Brown the Meatballs:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches so they don’t crowd the pan. Brown them on all sides, which should take around 3-4 minutes per side. Once browned, carefully remove the meatballs from the pot and set them aside on a plate.
3. Prepare the Soup Base:
In the same pot, if needed, add a splash more olive oil. Sauté the chopped onion until it becomes soft and translucent, which will take about 5 minutes. Then add the minced garlic, cooking for just another minute until fragrant.
4. Add Liquids and Simmer:
Pour in the broth and the crushed tomatoes, stirring well to combine everything. Bring the soup to a gentle boil so that all the flavors meld together.
5. Cook Pasta and Meatballs:
Add the small pasta of your choice into the soup. Let it simmer for about 5 minutes. Then, gently add the browned meatballs back into the pot. Continue cooking for another 10-12 minutes, until the meatballs are cooked through and the pasta is tender.
6. Add Greens and Herbs:
Stir in the chopped spinach or kale, along with the fresh basil if you’re using it. Cook everything together until the greens have wilted, which will take about 2 minutes. Give the soup a taste and adjust the seasoning with more salt and pepper if needed.
7. Serve:
Ladle the hearty soup into bowls. Remember to sprinkle some freshly grated Parmesan cheese on top. Enjoy your delicious creation with some warm crusty bread on the side for a comforting meal!
Enjoy your hearty, comforting Italian Meatball Soup!
Can I Use Frozen Meatballs Instead?
Absolutely! If you’re short on time, using frozen meatballs is a great shortcut. Just add them directly to the soup and simmer a bit longer to ensure they are heated through.
What if I Don’t Have Fresh Herbs?
No fresh herbs? No problem! You can substitute dried herbs at a 1:3 ratio. So, if the recipe calls for 1 tablespoon of fresh parsley, you’d use about 1 teaspoon of dried parsley.
Can I Make This Soup Vegetarian?
Yes! To make it vegetarian, skip the meatballs and use plant-based ground meat or omit meat entirely. Use vegetable broth instead of chicken or beef broth for a delicious veggie soup!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. When reheating, you may need to add a bit of water or broth since the pasta absorbs some liquid as it sits.
