Hearty Italian Soup with Meatballs (Printable Format)
A hearty soup featuring tender homemade meatballs, vegetables, and pasta in a flavorful tomato broth - the perfect comforting meal for any night of the week.
# What You'll Gather:
→ For the Meatballs
01 -
1 lb (450 g) ground beef (or a mix of beef and pork)
02 -
1/4 cup (30 g) breadcrumbs
03 -
1/4 cup (25 g) grated Parmesan cheese
04 -
1 large egg
05 -
2 cloves garlic, minced
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon black pepper
→ For the Soup
09 -
1 tablespoon olive oil
10 -
1 small onion, chopped
11 -
2 medium carrots, diced
12 -
2 celery stalks, diced
13 -
3 cloves garlic, minced
14 -
6 cups (1.5 L) chicken or beef broth
15 -
1 can (14.5 oz / 400 g) diced tomatoes (with juice)
16 -
1 teaspoon Italian seasoning
17 -
1/2 teaspoon salt (or to taste)
18 -
1/2 teaspoon black pepper
19 -
1 cup (85 g) small pasta (e.g., ditalini, orzo, or mini shells)
20 -
2 cups fresh spinach or kale, roughly chopped
21 -
1/4 cup grated Parmesan cheese (for garnish)
22 -
2 tablespoons chopped fresh parsley (for garnish)
# Step-by-Step Instructions:
01 -
In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined. Form into small meatballs, about 1 inch in diameter (you should get approximately 20-24 meatballs).
02 -
In a large pot, heat olive oil over medium heat. Add meatballs in batches and cook until browned on all sides (5-7 minutes). Transfer to a plate and set aside (they don't need to be fully cooked yet).
03 -
In the same pot, add a bit more olive oil if needed. Cook chopped onion, carrots, celery, and garlic until softened (4-5 minutes).
04 -
Stir in broth, diced tomatoes (with juice), Italian seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
05 -
Add the browned meatballs back to the soup.
06 -
Stir in the pasta and cook for 8-10 minutes, until pasta is al dente and meatballs are cooked through.
07 -
Stir in fresh spinach or kale until wilted (1-2 minutes).
08 -
Ladle soup into bowls. Sprinkle with grated Parmesan and fresh parsley. Serve with crusty bread, garlic toast, or a fresh green salad.
# Important Tips:
01 -
For a creamy version, add 1/2 cup heavy cream or a splash of milk at the end of cooking
02 -
For extra protein, stir in 1 can of cannellini beans, drained and rinsed
03 -
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop