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Italian Meatball Soup

A comforting dish featuring tender meatballs in a rich broth with vegetables and pasta, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 pound ground beef (Halal)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 1 large egg
  • 2 cloves garlic, minced
  • Salt and pepper to taste
For the soup
  • 8 cups chicken broth (Halal)
  • 1 can diced tomatoes (14.5 ounces)
  • 2 cups baby spinach
  • 1/2 teaspoon Italian seasoning
  • 1 cup pasta (like orzo or small shells)

Method
 

Preparation
  1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, chopped parsley, egg, minced garlic, salt, and pepper. Mix until well combined. Form small meatballs, about an inch in diameter.
Cooking
  1. In a large pot over medium heat, add a little oil, then carefully place the meatballs in the pot. Cook them for about 5-7 minutes or until browned on all sides. Remove them from the pot and set them aside.
  2. In the same pot, add a bit more oil if needed. Pour in the diced tomatoes (with juice) and chicken broth. Bring to a simmer.
  3. Stir in the baby spinach and Italian seasoning. Allow about 5 minutes for the spinach to wilt and the flavors to meld.
  4. Gently add the browned meatballs back into the pot along with the pasta of your choice. Let everything cook together for an additional 15 minutes, or until the pasta is tender.
  5. Taste the soup and adjust seasoning if necessary. Ladle into bowls and sprinkle with fresh parsley or additional Parmesan cheese, if desired.

Notes

For a lighter version, use ground turkey or chicken. Gluten-free breadcrumbs can also be used for a gluten-free option. Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.