Description
A comforting, one-pot soup of tender homemade meatballs, vibrant vegetables, small pasta, and rich tomato broth—an ideal weeknight dinner.
Ingredients
Meatballs
1 lb (450 g) ground beef (or mix beef + sausage)
1/3 cup breadcrumbs (Italian style or plain)
1 large egg, lightly beaten
1/3 cup grated Parmesan cheese
2 Tbsp chopped fresh parsley (or 1 tsp dried)
1 tsp garlic powder or 1 clove garlic, minced
1 tsp Italian seasoning
½ tsp salt | ¼ tsp black pepper
Soup
2 tsp olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
14–15 oz crushed tomatoes (1 can)
Optional: 8 oz tomato sauce
6 cups low‑sodium beef or chicken broth
¾ cup small pasta (ditalini, orzo, pastina)
1–2 cups baby spinach or escarole
Salt, pepper to taste
Fresh parsley and extra Parmesan for serving
Instructions
Preheat broiler or oven to high. Line a baking sheet with foil or parchment.
In a bowl, combine all meatball ingredients until just mixed. Roll into small, bite-sized meatballs (~½″–¾″). Place on sheet and broil until lightly golden, about 8–10 minutes.
In a large soup pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened (~5 min). Add garlic for the last minute.
Stir in crushed tomatoes, broth, Italian seasoning, salt and pepper. Bring to a gentle simmer.
Add broiled meatballs and pasta to the pot. Simmer until pasta is tender, about 10–15 minutes. Stir occasionally.
Stir in spinach or escarole just until wilted (1–2 minutes). Adjust seasoning.
Ladle into bowls and garnish with chopped parsley and freshly grated Parmesan.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
