Description
Hearty Italian Meatball Soup captures classic Mediterranean comfort with tender beef meatballs swimming in rich tomato broth. Rustic flavors and simple ingredients create a soul-warming dish that invites you to savor each spoonful of pure culinary pleasure.
Ingredients
Scale
Protein:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1 large egg
Vegetables and Aromatics:
- 1 small onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 5 cloves garlic, minced
- 2 cups fresh spinach or kale, roughly chopped
Dry Ingredients and Seasonings:
- ¼ cup (30 g) breadcrumbs
- ¼ cup (25 g) grated parmesan cheese
- 6 cups (1.5 L) chicken or beef broth
- 1 can (14.5 oz / 400 g) diced tomatoes (with juice)
- 1 cup (85 g) small pasta (e.g., ditalini, orzo, or mini shells)
- 2 teaspoons italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Garnish:
- ¼ cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Craft hearty meatballs by thoroughly blending ground beef with breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper until ingredients are evenly distributed.
- Gently roll the meat mixture into uniform spheres approximately one inch in diameter, creating roughly 20-24 compact morsels.
- Warm olive oil in a generously sized pot over medium heat, then carefully brown meatballs in batches, rotating to achieve a golden exterior on all surfaces. This process takes approximately 5-7 minutes. Transfer partially cooked meatballs to a separate plate.
- Without cleaning the pot, drizzle additional olive oil if needed and sauté diced onions, carrots, celery, and garlic until vegetables become translucent and fragrant.
- Pour broth, diced tomatoes with their liquid, Italian seasoning, salt, and black pepper into the vegetable mixture. Increase heat to generate a robust boil, then reduce to a gentle simmer.
- Reintroduce browned meatballs into the simmering liquid, allowing them to continue cooking and infusing the broth with rich flavor.
- Incorporate pasta and allow it to cook until achieving al dente texture, simultaneously ensuring meatballs are thoroughly cooked through.
- Moments before serving, fold fresh spinach or kale into the soup, permitting the greens to wilt and add vibrant color and nutrition.
- Ladle the aromatic soup into serving bowls, generously garnishing with freshly grated Parmesan and chopped parsley.
- Complement the soup with crusty bread, garlic toast, or a crisp green salad for a complete and satisfying meal.
Notes
- Perfectly blend meat mixture by handling gently to prevent tough meatballs, ensuring a tender, juicy texture.
- Control meatball size consistently for even cooking, using a small ice cream scoop or tablespoon for uniform shape.
- Enhance flavor by using a mix of ground meats like beef and pork, adding depth and richness to the soup.
- Adapt for gluten-free diets by substituting breadcrumbs with almond flour or gluten-free breadcrumbs, maintaining meatball structure.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg