Meatball Soup Recipe
Warm up with a comforting bowl of meatball soup! This hearty, flavorful soup features tender meatballs, fresh vegetables, and a rich broth, perfect for a cozy dinner on a cold day.
Equipment
- Large pot or Dutch oven
- Mixing bowl
- Baking sheet (optional for baking meatballs)
- Ladle
Ingredients
- For the Meatballs:
- 1 lb ground beef or ground turkey
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- For the Soup:
- 1 tbsp olive oil
- 1 small onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 6 cups chicken or beef broth
- 1 can 14.5 oz diced tomatoes
- 1/2 cup small pasta like ditalini or orzo
- 1 cup fresh spinach or kale roughly chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Meatballs:
- In a mixing bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
- Roll the mixture into small meatballs, about 1 inch in diameter. You should have around 20-25 meatballs.
- Cook the Meatballs:
- You can either bake the meatballs at 400°F (200°C) for 10-12 minutes or cook them directly in the soup. Baking first helps keep them together, but it’s optional.
- Start the Soup Base:
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Add garlic and cook for another minute until fragrant.
- Add Broth and Simmer:
- Pour in the broth and diced tomatoes, then bring to a boil. Reduce the heat and add the meatballs. Simmer for 15 minutes.
- Cook the Pasta and Add Greens:
- Add the pasta and continue cooking for 8-10 minutes, or until the pasta is tender.
- Stir in the spinach or kale just before serving, allowing it to wilt.
- Season and Serve:
- Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and garnish with fresh parsley.