Description
This Italian Meatball Soup combines tender homemade meatballs with hearty vegetables, savory beef broth, and small pasta for a comforting and flavorful meal. Enhanced with fresh spinach and Parmesan cheese, it’s perfect for a warming dinner any time of year.
Ingredients
Scale
For the Meatballs
- 1 pound ground beef
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Soup
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup small pasta (e.g., ditalini or orzo)
- 2 cups fresh spinach
- 1 tablespoon chopped fresh parsley
- Grated Parmesan cheese for serving
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, bread crumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined to ensure even flavor and texture.
- Shape the Meatballs: Form the mixture into small meatballs about 1 inch in diameter for even cooking and easy serving.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides to seal in flavors. Remove and set aside once browned.
- Sauté Vegetables: In the same pot, add diced onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes, to build the soup’s base flavor.
- Add Liquids: Pour in beef broth and diced tomatoes. Bring the mixture to a simmer to combine flavors and prepare for cooking meatballs.
- Simmer Meatballs: Return the browned meatballs to the pot and let them simmer for 15 minutes to cook through and infuse the soup with rich flavor.
- Cook Pasta: Stir in small pasta and cook until tender, approximately 10 minutes, ensuring it soaks up the soup’s flavor without becoming mushy.
- Add Greens and Herbs: Add fresh spinach and chopped parsley. Cook just until the spinach wilts, about 2 minutes, to preserve its color and nutrients.
- Season and Finish: Taste the soup and season with salt and pepper as needed for balance.
- Serve: Ladle the soup hot into bowls and garnish with additional grated Parmesan cheese for a savory finish.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Use gluten-free bread crumbs and pasta to make this recipe gluten-free.
- For a spicier version, add crushed red pepper flakes when browning the meatballs.
- Leftover soup keeps well and tastes even better the next day after flavors meld.
- Frozen spinach can be used if fresh is unavailable, but reduce cooking time accordingly.
