Hearty Italian Meatball Soup
Hearty Italian Meatball Soup combines tender homemade meatballs with flavorful broth.Ground beef, Parmesan, garlic, and Italian herbs create savory meatballs.Carrots, celery, and onions add sweetness and depth to the soup.Tomatoes and broth provide a delicious base for the ingredients.Small pasta and fresh spinach make the soup more filling and colorful.Parmesan cheese and crusty bread complete this comforting Italian-inspired meal.
Ingredients
For the Meatballs
- 450 g ground beef
- ½ cup breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 2 tablespoons finely chopped fresh parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 can diced tomatoes, approximately 400 g
- 6 cups beef broth or chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- 1 cup small pasta, such as ditalini, small shells, or orzo
- 2 cups fresh spinach
- Salt, to taste
- 2 tablespoons fresh parsley, chopped
- Extra grated Parmesan cheese, for serving
Instructions
Prepare the Meatball Mixture
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, Italian seasoning, salt, and black pepper.Mix gently with clean hands or a fork until the ingredients are evenly combined. Avoid overmixing, as this can make the meatballs dense.
Shape the Meatballs
- Roll the mixture into small meatballs approximately 2–3 cm in diameter. You should get around 25–30 small meatballs, depending on their size.Place them on a clean plate or tray while you prepare the soup. Smaller meatballs work particularly well because they fit easily on a spoon and cook more quickly.
Brown the Meatballs
- Heat the olive oil in a large soup pot over medium heat. Add the meatballs in batches, leaving space between them.Brown them for approximately 4–6 minutes, turning gently so that several sides develop color. They do not need to be completely cooked at this stage because they will finish cooking in the broth.Transfer the browned meatballs to a plate. If there is excess grease in the pot, carefully remove some while leaving the flavorful browned bits behind.
Sauté the Vegetables
- Add the chopped onion, carrots, and celery to the same pot. Cook for approximately 4–5 minutes, stirring occasionally, until the vegetables begin to soften.Add the minced garlic and optional tomato paste. Cook for another 30–60 seconds, stirring to prevent the garlic from burning.
Add the Tomatoes and Broth
- Pour in the diced tomatoes and beef or chicken broth. Add the Italian seasoning, dried oregano, black pepper, and a little salt.Stir well, scraping the bottom of the pot to release any flavorful browned bits. Bring the mixture to a gentle boil.
Simmer the Meatballs
- Carefully return the browned meatballs to the soup pot. Reduce the heat to medium-low and simmer gently for approximately 12–15 minutes, or until the meatballs are cooked through and the vegetables are nearly tender.Stir carefully from time to time to prevent the meatballs from sticking to the bottom.Ground beef meatballs should reach an internal temperature of 71°C (160°F).
Add the Pasta
- Stir the small pasta into the simmering soup. Cook according to the pasta package instructions, usually around 7–10 minutes, until tender but still slightly firm.Stir occasionally and add a little extra broth or hot water if the soup becomes too thick. Remember that pasta continues absorbing liquid as it sits.
Add the Spinach
- Stir in the fresh spinach during the final 1–2 minutes of cooking. Allow it to wilt into the broth.Taste the soup and adjust the salt, pepper, and Italian seasoning. If desired, add a small squeeze of lemon juice to brighten the flavor.
Garnish and Serve
- Ladle the hot soup into bowls, making sure each serving contains meatballs, vegetables, pasta, and plenty of broth.Finish with freshly chopped parsley and grated Parmesan cheese. Serve with crusty bread, garlic toast, or a simple green salad.
Notes
- Use fresh Parmesan: It adds a rich, savory flavor to the meatballs and the finished soup.
- Avoid overmixing: Gently combining the meatball ingredients helps keep them tender.
- Make small meatballs: Smaller pieces cook more evenly and are easier to eat with a spoon.
- Brown in batches: Crowding the pot can prevent the meatballs from developing a good sear.
- Simmer gently: A rolling boil may cause delicate meatballs to break apart.
- Choose small pasta: Ditalini, orzo, and small shells are convenient options for soup.
- Watch the liquid level: Add extra broth if the pasta absorbs too much liquid.
- Season at the end: Taste before adding extra salt because Parmesan and prepared broth can already contain sodium.