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Meatball Soup Recipe

Meatball Soup Recipe
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★★★★★

4.9 from 29 reviews

This hearty and comforting Meatball Soup combines tender homemade or store-bought meatballs simmered in a flavorful tomato broth with Italian seasoning, garlic, and onion. Rotini pasta and baby spinach add texture and nutrition, finished with a touch of heavy cream for a creamy twist, topped with shaved Parmesan and fresh parsley for a deliciously satisfying meal.

Ingredients

Scale

Meatballs

  • 1 recipe homemade meatballs or 18–20 oz. bag frozen meatballs, thawed

Soup Base

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 tablespoons tomato paste
  • 32 oz. chicken broth
  • 28 oz. can crushed tomatoes
  • 8 oz. uncooked rotini pasta (about 2 1/2 cups)
  • 2 cups baby spinach
  • 1/2 cup heavy cream
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Garnish

  • Shaved Parmesan
  • Freshly chopped parsley

Instructions

  1. Prepare Meatballs: Make your preferred homemade Italian meatballs recipe, air fryer meatballs recipe, or thaw and cook an 18-20 oz. bag of frozen meatballs following package directions.
  2. Sauté Onion: Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced yellow onion along with salt and freshly cracked pepper. Cook, stirring occasionally, for 6-8 minutes until the onions become slightly brown and caramelized.
  3. Add Aromatics and Seasoning: Stir in minced garlic, Italian seasoning, tomato paste, and additional salt and pepper. Cook while stirring frequently for 1 minute to develop flavors.
  4. Deglaze the Pot: Pour in a few splashes of chicken broth and use a spoon to scrape up any browned bits from the bottom of the pot to infuse the soup with rich flavor.
  5. Add Remaining Ingredients: Add the rest of the chicken broth, crushed tomatoes, uncooked rotini pasta, and the cooked meatballs to the pot. Season with salt and pepper to taste.
  6. Simmer Soup: Bring the soup to a simmer over medium-high heat, then reduce heat to low, cover, and let it simmer gently for 12-15 minutes or until pasta is cooked al dente.
  7. Add Spinach and Cream: Stir in the baby spinach and heavy cream until the spinach wilts and the soup is warmed through, blending the creamy texture evenly.
  8. Final Seasoning and Garnish: Taste and season with additional salt and pepper if needed. Serve hot garnished with shaved Parmesan and freshly chopped parsley.
  9. Enjoy and Review: If you enjoyed the recipe, leave a 5-star rating and review to share your feedback and help others discover this delicious soup.

Notes

  • You can use store-bought frozen meatballs for convenience or make homemade meatballs for a fresher taste.
  • Adjust salt and pepper as needed throughout the cooking process to suit your preference.
  • Spinach can be substituted with kale or Swiss chard if desired.
  • For a dairy-free version, omit the heavy cream or substitute with coconut cream or a plant-based cream alternative.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stove or microwave.

Nutrition

Keywords: Meatball soup, Italian meatball soup, tomato rotini soup, creamy meatball soup, easy meatball recipe, comforting soup

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