Meatball Supper Soup
Warm, comforting, and loaded with flavor, Meatball Supper Soup is the perfect one-pot meal for busy weeknights or cozy family dinners. This soup features hearty, homemade meatballs made from perfectly seasoned ground beef, Parmesan, and breadcrumbs, simmered to tenderness in a rich, aromatic broth. Vibrant vegetables like carrots, celery, and spinach add both nutrition and depth, while tender pasta soaks up the savory flavors. Finished with a sprinkle of fresh parsley and optional Parmesan, this soup is a wholesome, satisfying dish that brings comfort to the table. Ready in under an hour, this recipe is a delicious combination of easy prep, bold Italian-inspired flavors, and hearty ingredients, making it an ideal choice for any cold-weather evening.
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Recipe Information
Ingredients
- 450 grams ground beef
- 60 grams breadcrumbs
- 1 large egg
- 30 grams grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups chicken broth
- 400 grams canned diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 100 grams baby spinach
- 150 grams small pasta (e.g., ditalini or orzo)
- 2 tablespoons fresh parsley, chopped
Instructions
In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix until just combined, being careful not to overwork the meat.
Shape the mixture into small, bite-sized meatballs, about 1 inch in diameter, and set aside on a plate.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, browning them on all sides (about 2-3 minutes per batch). Remove the browned meatballs and set them aside. They do not need to be fully cooked at this stage as they will finish cooking in the soup.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the onion, carrots, and celery until they begin to soften, about 5 minutes.
Pour in the chicken broth and diced tomatoes (including their juice). Stir in the dried oregano and basil. Bring the mixture to a gentle boil.
Carefully add the browned meatballs back into the pot. Reduce the heat to a simmer, cover, and cook for 15 minutes.
Stir in the pasta and cook uncovered until the pasta is tender, about 8-10 minutes, stirring occasionally.
Add the baby spinach and cook until wilted, about 2 minutes.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.6 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 673 mg | 14% | |
*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.
