Italian Meatball Soup Quick
Warm up your weeknight dinners with this comforting and flavorful Italian Meatball Soup Quick—perfect for busy schedules! Bursting with bite-sized, seasoned meatballs, tender pasta, and wholesome vegetables, this hearty soup comes together in just 40 minutes but tastes like it simmered all day. The rich combination of chicken broth and crushed tomatoes creates a robust and savory base, while aromatic garlic, Italian seasoning, and fresh parsley infuse every spoonful with classic Italian flair. Customize with optional spinach for an extra boost of greens, and enjoy a cozy, one-pot meal that’s ideal for the whole family. This quick and easy Italian meatball soup is your go-to recipe for a satisfying, homemade dinner without the hassle!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 8 cups Chicken broth
- 1 14-ounce can Crushed tomatoes (canned)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 cup Small pasta (e.g. ditalini or orzo)
- 2 tablespoons Fresh parsley, chopped
- 2 cups Spinach leaves (optional)
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and black pepper. Mix thoroughly, then form the mixture into small meatballs, about 1 inch in diameter.
Heat 2 tablespoons of olive oil in a large soup pot over medium-high heat. Add the meatballs in batches and sear them until browned on all sides, about 5 minutes. Remove the meatballs from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
Pour in the chicken broth and crushed tomatoes. Stir in the dried oregano and dried basil. Bring the mixture to a boil.
Add the browned meatballs back into the soup. Reduce the heat to a simmer and cook for 10 minutes, allowing the flavors to meld.
Stir in the small pasta and cook for another 8-10 minutes, or until the pasta is tender.
If using spinach, add it to the pot during the last 2 minutes of cooking, stirring until wilted.
Taste the soup and adjust the seasoning with more salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.6 g | 166% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 8712 mg | 379% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 28.6 g | ||
| Protein | 160.6 g | 321% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 810 mg | 62% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4753 mg | 101% | |
*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.
