Italian Meatball Soup
Cozy up with a steaming bowl of Italian Meatball Soup, a hearty and flavorful dish that's the perfect blend of comfort and tradition. This recipe features tender homemade meatballs crafted from a savory mix of ground beef, pork, Parmesan, and fresh parsley, gently simmered in a rich tomato and chicken broth base. Packed with wholesome vegetables like carrots, celery, and spinach, and finished with a touch of tender pasta, every spoonful is a delicious medley of textures and flavors. Perfect for a crowd-pleasing weeknight dinner or meal prep, this one-pot wonder tastes even better with a sprinkle of Parmesan and a slice of crusty bread on the side. Ready in under an hour, this Italian classic is guaranteed to warm your soul!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 2 tbsp Fresh parsley, chopped
- 4 Garlic cloves, minced
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Olive oil
- 1 medium Onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 28 oz Crushed tomatoes
- 6 cups Chicken broth
- 1 tsp Dried Italian seasoning
- 2 cups Spinach leaves, chopped
- 0.75 cup Small pasta (e.g., ditalini or orzo)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, parsley, 2 cloves of minced garlic, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well until fully combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a plate or baking sheet.
Heat the olive oil in a large pot over medium heat. Carefully add the meatballs in batches and brown them on all sides, approximately 2-3 minutes per batch. Remove the browned meatballs and set them aside.
In the same pot, add the diced onion, carrots, celery, and the remaining 2 cloves of minced garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the crushed tomatoes, chicken broth, and dried Italian seasoning. Bring the mixture to a gentle boil.
Return the browned meatballs to the pot. Reduce the heat to a simmer, cover, and cook for 15 minutes to allow the flavors to meld and the meatballs to cook through.
Stir in the small pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
Add the chopped spinach and cook for another 2 minutes until wilted.
Season the soup with the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper, or to taste.
Serve hot with a sprinkle of grated Parmesan cheese and a side of crusty bread, if desired.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.4 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 156 mg | 12% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
