Description
A comforting and hearty Italian Meatball Soup featuring tender beef meatballs simmered in a savory tomato and beef broth with fresh vegetables and pasta, perfect for a warming meal.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Soup
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup small pasta (like ditalini or orzo)
- 2 cups fresh spinach, chopped
- Additional salt and pepper to taste
- Chopped fresh parsley and extra Parmesan cheese for garnish (optional)
Instructions
- Prepare Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried Italian seasoning, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Shape the mixture into small meatballs about 1 inch in diameter, ensuring they are evenly sized for uniform cooking.
- Brown Meatballs: Heat olive oil in a large pot over medium heat. Add meatballs in batches to avoid overcrowding and cook, turning frequently, until browned on all sides, approximately 5 to 6 minutes. Remove meatballs from the pot and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until softened and fragrant, scraping up any browned bits from the meatballs to add flavor.
- Add Liquids and Simmer: Pour in the beef broth and diced tomatoes with their juices. Bring the mixture to a boil over medium-high heat.
- Return Meatballs and Simmer: Place the browned meatballs back into the pot. Reduce heat to a simmer and cook uncovered for 15 minutes, allowing the meatballs to cook through and flavors to meld.
- Cook Pasta: Stir in the small pasta and continue simmering for 8 to 10 minutes until the pasta is tender but still slightly firm to the bite.
- Add Spinach: Stir in the chopped fresh spinach and cook for an additional 2 to 3 minutes until wilted and tender.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with chopped fresh parsley and extra grated Parmesan if desired.
Notes
- For a lighter version, substitute ground turkey or chicken instead of beef.
- To make this soup gluten-free, use gluten-free breadcrumbs and pasta.
- Leftovers can be refrigerated and reheated, though pasta may absorb some broth; adding extra broth or water upon reheating can restore consistency.
- Feel free to add a pinch of red pepper flakes for a subtle heat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
