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 |
3402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.8 g | 227% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 8957 mg | 389% | |
| Total Carbohydrate | 245.8 g | 89% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 25.8 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 899 mg | 69% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 5192 mg | 110% | |
*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.
