Mini Meatball Soup
Warm, hearty, and brimming with flavor, Mini Meatball Soup is the ultimate comfort food for cozy weeknight dinners. This Italian-inspired dish features tender, bite-sized meatballs crafted from a blend of ground beef, pork, Parmesan cheese, and fresh herbs, simmered in a rich broth alongside ditalini pasta, vibrant vegetables, and nutrient-packed spinach. The balance of savory, aromatic spices and wholesome ingredients makes this soup both satisfying and nourishing. Perfectly suited for meal prepping or serving a family of six, Mini Meatball Soup is an easy one-pot dish that delivers restaurant-quality flavor in just under an hour. Garnish each bowl with a sprinkle of Parmesan for an irresistible finishing touch!
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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 cloves Minced garlic
- 2 tbsp Chopped fresh parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Diced onion
- 2 medium Chopped carrots
- 2 stalks Chopped celery
- 8 cups Chicken broth
- 1 Bay leaf
- 0.5 tsp Dried thyme
- 1 cup Ditalini pasta
- 3 cups Chopped fresh spinach
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until just combined. Form the mixture into mini meatballs, about 3/4 inch in diameter, and set aside.
Heat 1 tbsp of olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides, about 4-5 minutes. Remove the meatballs and set aside. Repeat with the remaining meatballs.
In the same pot, heat the remaining 1 tbsp olive oil and add the diced onion, carrots, and celery. Cook until softened, about 5 minutes, stirring occasionally.
Add the chicken broth, bay leaf, dried thyme, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce the heat to a simmer.
Return the browned meatballs to the pot and let simmer for 10 minutes.
Add the ditalini pasta to the soup and cook until al dente, about 8-10 minutes, stirring occasionally.
Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
Remove the bay leaf and adjust the seasoning if needed.
Serve hot with a sprinkle of extra Parmesan cheese on top, if desired.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.7 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 892 mg | 19% | |
*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.
