Spicy Meatball Soup
Warm up with a bowl of Spicy Meatball Soup, a hearty and flavorful recipe that combines tender homemade meatballs with a bold, tomato-based broth infused with fragrant spices like cumin, paprika, and red chili flakes. Packed with nutritious vegetables such as carrots, celery, and onions, this comforting soup can be customized with fresh spinach or served over pasta or rice for a more filling meal. The meatballs, made with a savory mix of ground beef or pork, Parmesan cheese, and fresh parsley, are seared to perfection before being simmered to absorb the rich, spice-kissed broth. Ready in an hour and perfect for cozy lunches or dinners, this one-pot dish is ideal for anyone craving a satisfying blend of spice, protein, and heartiness.
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Recipe Information
Ingredients
- 500 grams Ground beef or pork (or a mix)
- 50 grams Breadcrumbs
- 1 large Egg
- 3 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 30 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 large Carrot, diced
- 1 large Celery stalk, diced
- 800 grams Crushed tomatoes
- 1 liter Chicken or beef broth
- 0.5 teaspoons Red chili flakes
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 Bay leaf
- 100 grams Fresh spinach (optional)
- 200 grams Cooked pasta or rice (optional, for serving)
Instructions
In a medium-sized mixing bowl, combine the ground meat, breadcrumbs, egg, 1 minced garlic clove, parsley, Parmesan cheese, salt, and black pepper. Mix well until evenly combined.
Form the mixture into small meatballs, approximately 1 inch in diameter. Set aside on a plate.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs in batches and sear until browned on all sides, about 3-4 minutes per batch. Remove the meatballs and set them aside on a plate.
Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion, carrot, celery, and remaining minced garlic for 4-5 minutes, or until the vegetables are softened.
Stir in the red chili flakes, paprika, cumin, and bay leaf, cooking for 1 minute until fragrant.
Pour in the crushed tomatoes and chicken or beef broth. Bring the mixture to a boil, then reduce the heat to a simmer.
Carefully return the meatballs to the pot. Simmer uncovered for 20 minutes, stirring occasionally, to allow the flavors to meld and the meatballs to cook through.
If using fresh spinach, stir it into the soup during the last 5 minutes of cooking, allowing it to wilt.
Taste the soup and adjust the seasoning with additional salt or pepper if needed.
Serve hot, optionally ladled over cooked pasta or rice for a heartier meal. Enjoy!
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1776 mg | 77% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 210 mg | 16% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1343 mg | 29% | |
*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.
