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Hearty Italian Meatball Soup is a dish that embodies comfort and warmth, perfect for any season. It’s a delightful blend of savory meatballs, fresh vegetables, and aromatic herbs simmered to perfection in a rich broth. This soup has a way of bringing people together, evoking memories of family gatherings and cozy dinners at home. Whether served on a chilly winter evening or as a satisfying meal any day of the week, this Italian classic is sure to please everyone at the table.

Italian Meatball Soup

Warm up with a bowl of Hearty Italian Meatball Soup, a comforting dish perfect for any season. This recipe features juicy meatballs, fresh vegetables, and aromatic herbs simmered in a rich, flavorful broth. Packed with nutrition, this soup combines lean meats and wholesome veggies for a satisfying meal. Whether shared with family or enjoyed solo, this Italian classic is sure to bring smiles and delightful memories around the table. Enjoy the warmth and richness of this easy-to-make soup!
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Ingredients
  

For the Meatballs:

1 lb ground beef

1/2 lb ground pork

1/2 cup fresh bread crumbs

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

2 cloves garlic, minced

1 large egg

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried oregano

1/2 tsp red pepper flakes (optional)

For the Soup:

2 tbsp olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1 can (28 oz) crushed tomatoes

6 cups low-sodium chicken or vegetable broth

1 tsp Italian seasoning

1 bay leaf

1 cup small pasta (e.g., ditalini or orzo)

2 cups fresh spinach or kale

Salt and pepper to taste

Additional grated Parmesan cheese and fresh basil for serving

Instructions
 

Make the Meatballs:

    - In a large bowl, combine ground beef, ground pork, bread crumbs, Parmesan cheese, parsley, minced garlic, egg, salt, black pepper, oregano, and red pepper flakes. Mix until just combined.

      - Shape the mixture into 1-inch meatballs and place them on a baking sheet. You should get around 20-24 meatballs.

        Brown the Meatballs:

          - In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides, about 6-8 minutes. Remove the meatballs and set aside.

            Sauté the Vegetables:

              - In the same pot, add the remaining tablespoon of olive oil. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

                - Add the minced garlic and cook for another minute until fragrant.

                  Create the Soup:

                    - Pour in the crushed tomatoes and chicken broth, stirring to combine. Add Italian seasoning, bay leaf, and salt and pepper to taste. Bring the mixture to a simmer.

                      Cook the Meatballs:

                        - Carefully return the browned meatballs to the pot. Simmer for about 15-20 minutes until the meatballs are cooked through.

                          Add the Pasta and Greens:

                            - Stir in the small pasta and cook according to package instructions until al dente (generally around 8-10 minutes).

                              - In the last few minutes of cooking, add in the fresh spinach or kale and cook until wilted.

                                Final Touches:

                                  - Remove the bay leaf and taste the soup, adjusting seasoning as necessary. Serve hot, garnished with additional grated Parmesan cheese and fresh basil.

                                    Prep Time: 20 min | Total Time: 50 min | Servings: 6-8