Description
Italian Meatball Soup is a cozy, hearty soup featuring tender Italian-seasoned meatballs, vegetables, beans, and pasta simmered in a rich tomato broth. This easy family-friendly recipe combines comforting Italian flavors with a nutritious blend of protein and vegetables, perfect for a satisfying dinner.
Ingredients
For the Meatballs
- 1 lb ground beef
- ½ lb ground pork
- ½ cup breadcrumbs
- ¼ cup grated Parmesan
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Soup
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups low-sodium chicken or beef broth
- 1 teaspoon Italian seasoning
- 1 cup small pasta, such as ditalini
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups baby spinach
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Grated Parmesan, for serving
Instructions
- Preheat and Prepare Meatballs: Preheat the oven to 400°F. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Mix Meatball Ingredients: In a large bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan, egg, minced garlic, chopped fresh parsley, Italian seasoning, onion powder, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into small 1-inch meatballs and place them evenly on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 12–15 minutes until they are lightly browned and cooked through.
- Sauté Vegetables: While the meatballs bake, heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery, cooking for 5–6 minutes until the vegetables begin to soften.
- Add Garlic and Liquids: Stir in minced garlic and cook for 30 seconds until fragrant. Then add diced tomatoes, broth, Italian seasoning, salt, and pepper.
- Simmer Soup Base: Bring the soup to a boil, then reduce heat and simmer for 8–10 minutes to meld the flavors.
- Cook Pasta and Beans: Add small pasta and drained cannellini beans to the pot. Cook according to pasta package directions, usually 8–10 minutes, until pasta is tender.
- Add Meatballs and Spinach: Gently stir in the baked meatballs and baby spinach, simmering for 2–3 minutes until the spinach wilts and meatballs heat through.
- Finish and Serve: Stir in fresh chopped parsley, taste and adjust seasonings as needed. Serve hot topped with grated Parmesan and crusty bread if desired.
Notes
- Ground turkey or chicken can be used instead of beef and pork for a lighter version.
- Make smaller meatballs for a more spoon-friendly soup experience.
- For meal prep, cook the pasta separately and add to individual bowls to prevent it from becoming too soft in leftovers.
- Add extra vegetables like zucchini, kale, or green beans for a nutritional boost.
- Store leftover soup in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course, Dinner, Comfort Food
- Method: Baking, Stovetop
- Cuisine: Italian, Mediterranean
