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Italian Meatball Soup Recipe

Italian Meatball Soup Recipe
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★★★★★

4.9 from 6 reviews

A comforting and hearty Italian Meatball Soup featuring tender homemade meatballs simmered in a flavorful broth with fresh vegetables, pasta, and a touch of cream. Perfect for a cozy meal that combines rich Italian flavors with nutritious ingredients.

Ingredients

Scale

For the Meatballs

  • 1 lb ground beef or ground turkey
  • ½ cup breadcrumbs
  • 1 egg, lightly beaten
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Soup

  • 2 tablespoons olive oil, divided
  • 1 small onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup small pasta (such as ditalini or orzo)
  • 1 cup spinach or kale, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
  • Grated Parmesan cheese, for garnish

Instructions

  1. Mix Ingredients: In a large bowl, combine the ground meat, breadcrumbs, egg, Parmesan cheese, Italian seasoning, minced garlic, salt, and pepper. Mix gently until just combined to form the meatball mixture.
  2. Shape the Meatballs: Form the mixture into small, bite-sized meatballs about 1 inch in diameter. Place them on a baking sheet or plate ready for cooking.
  3. Brown the Meatballs: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides. They do not need to be fully cooked through at this stage. Remove the browned meatballs and set aside.
  4. Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Sauté the finely chopped onion, diced carrots, and diced celery until softened, about 5 to 7 minutes.
  5. Add Garlic and Herbs: Stir in the minced garlic, dried basil, and oregano, cooking for about 1 minute until fragrant.
  6. Add Broth and Bring to Boil: Pour in the chicken or vegetable broth and bring the mixture to a boil to build the soup base.
  7. Cook the Pasta: Add the small pasta (ditalini or orzo) to the pot and cook according to package instructions, reducing heat to medium-low as needed.
  8. Add Meatballs: Return the browned meatballs to the pot so they can finish cooking in the simmering soup. Let them cook for about 10 minutes.
  9. Add Spinach and Cream: Stir in the chopped spinach or kale and the heavy cream. Cook for an additional 2 to 3 minutes until the greens are wilted and the soup is heated through.
  10. Season and Garnish: Taste the soup and adjust salt and pepper as needed. Serve garnished with fresh parsley and a sprinkle of grated Parmesan cheese.

Notes

  • You can substitute ground turkey with ground beef for a richer flavor or use a mixture of both.
  • For a lighter version, replace heavy cream with half-and-half or omit it entirely.
  • Be sure not to overmix the meatball mixture to keep meatballs tender.
  • If preferred, use gluten-free breadcrumbs and pasta to make this recipe gluten-free.
  • Leftover soup tastes great reheated and can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: Italian meatball soup, meatball soup recipe, Italian soup, comfort food, easy soup recipe

Find it online: https://delishfamilyrecipe.com/italian-meatball-soup-recipe-2/