Hearty Meatball Soup Recipe

This Meatball Soup is a comforting and hearty dish, perfect for chilly days or when you need a warm, satisfying meal. Tender meatballs are simmered in a rich, flavorful broth along with vegetables and pasta for a complete one-pot dinner. Easy to make and bursting with flavor, this soup will quickly become a family favorite!

Necessary Kitchen Equipment

• Large soup pot or Dutch oven
• Mixing bowl
• Baking sheet
• Wooden spoon

Ingredients

For the Meatballs:

• 1 pound ground beef (or a mix of beef and pork)
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Soup:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups chicken or beef broth
• 1 (14-ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup small pasta (like ditalini or elbow)
• 2 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Grated Parmesan and fresh parsley for garnish

Step-by-Step Instructions

1. Prepare the Meatballs:

In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined. Roll into small meatballs, about 1 inch in diameter.

2. Cook the Meatballs:

Heat a soup pot over medium heat and add the olive oil. Brown the meatballs in batches until golden on all sides. Remove and set aside (they will finish cooking in the soup).

3. Sauté the Vegetables:

In the same pot, add the onion, carrots, and celery. Sauté for 4-5 minutes until softened. Add the garlic and cook for another minute.

4. Simmer the Soup:

Pour in the broth and diced tomatoes. Stir in the basil and oregano. Bring to a boil, then reduce the heat to a simmer. Add the browned meatballs back to the pot and let them simmer for 15 minutes.

5. Cook the Pasta:

Stir in the pasta and cook according to package instructions (usually 7-10 minutes), until al dente.

6. Add the Spinach:

Stir in the spinach and let it wilt for 1-2 minutes. Season with salt and pepper to taste.

7. Serve and Enjoy:

Ladle the soup into bowls and garnish with Parmesan cheese and fresh parsley. Serve with crusty bread for dipping.

Recipe Tips

• Make It Gluten-Free: Use gluten-free breadcrumbs and pasta.
• Add Beans: Stir in a can of drained and rinsed cannellini or kidney beans for extra protein.
• Freeze-Friendly: Make the meatballs and broth ahead of time; freeze them separately and combine when ready to cook.

What to Serve with Meatball Soup

• Crusty Bread or Breadsticks: Ideal for soaking up the flavorful broth.
• Side Salad: A crisp Caesar or garden salad pairs well.
• Grilled Cheese: A gooey grilled cheese makes a perfect companion to this hearty soup.

Frequently Asked Questions

1. Can I use store-bought meatballs? Absolutely! Use pre-cooked or frozen meatballs to save time; adjust cooking time as needed.

2. How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.

3. Can I freeze this soup? Yes, freeze the soup without the pasta. When reheating, cook the pasta fresh and add it to the soup to avoid mushiness.