Parmesan Meatball Soup
Cozy up with a hearty bowl of Parmesan Meatball Soup, a comforting classic that’s perfect for chilly nights or family dinners. This recipe features tender, flavor-packed meatballs made from a blend of ground beef and pork, enriched with Parmesan cheese, Italian breadcrumbs, and fresh parsley. Simmered to perfection in a savory broth infused with garlic, onions, carrots, celery, and a medley of Italian herbs, this soup is elevated by the addition of delicate baby spinach and tiny pasta for extra texture and substance. It's an easy yet impressive one-pot dish ready in just an hour, making it ideal for busy weeknights. Garnish with a sprinkle of Parmesan for a final touch of richness and serve this wholesome, protein-packed meal with a side of crusty bread for dipping. Perfect keywords: Parmesan Meatball Soup, comfort food, Italian soup recipe, one-pot meal, hearty dinner idea.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.75 cup Parmesan cheese, grated
- 0.5 cup Italian breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 14-ounce can diced tomatoes, canned
- 4 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.75 cup small pasta (like ditalini or orzo)
- optional Parmesan cheese, for garnish
Instructions
In a large mixing bowl, combine the ground beef, ground pork, Parmesan cheese, Italian breadcrumbs, egg, 1 minced garlic clove, parsley, salt, and black pepper.
Mix the ingredients until just combined, but do not overmix.
Roll the mixture into small meatballs, about 1 inch in diameter, and set aside on a plate.
Heat olive oil in a large soup pot over medium heat. Add the meatballs in batches and brown them on all sides, about 6-7 minutes per batch. Remove and set aside.
In the same pot, add the diced onion, carrots, celery, and the remaining minced garlic clove. Sauté until the vegetables are softened, about 5-7 minutes.
Pour in the chicken broth and the diced tomatoes (with their juices). Stir in the oregano and basil.
Bring the mixture to a boil and then reduce the heat to low. Simmer for 10 minutes to allow the flavors to meld.
Add the browned meatballs back into the pot, along with the pasta. Simmer for an additional 10-12 minutes, or until the pasta is tender and the meatballs are fully cooked.
Stir in the baby spinach and cook for 2-3 minutes, just until wilted.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
3645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.2 g | 248% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 9050 mg | 393% | |
| Total Carbohydrate | 265.9 g | 97% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 39.0 g | ||
| Protein | 230.6 g | 461% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1461 mg | 112% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 4822 mg | 103% | |
*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.
