This Italian Meatball Soup is a warm hug in a bowl! You’ll find tasty meatballs swimming in a rich, flavorful broth with veggies and pasta. Perfect for any chilly day!
I love how simple it is to make this soup! Just mix, simmer, and enjoy. It’s great with some bread on the side for dipping! Who can resist? 🍞😋
Key Ingredients & Substitutions
Ground Beef: While I like using ground beef for its flavor, you can mix it with pork or veal for a richer taste. Ground turkey or chicken is a lighter option if you’re watching fat content.
Breadcrumbs: Regular breadcrumbs work great, but you can use Italian seasoned breadcrumbs for extra flavor. If gluten-free, use crushed gluten-free crackers or almond flour instead.
Parmesan Cheese: Grated Parmesan adds delicious savory notes. If you can’t find it, try pecorino Romano for a tangy twist, or use nutritional yeast for a vegan substitute.
Pasta: Ditalini is my favorite for this soup, but mini shells or elbow macaroni also fit well. You can even use a whole grain or gluten-free pasta if you prefer.
Spinach/Kale: Fresh spinach is awesome, but if you want more texture, kale is a perfect substitute. You can also use frozen greens; just thaw and chop them before adding.
How Do I Form Perfect Meatballs?
Getting your meatballs just right is key to this recipe! Here’s how to do it:
- Mix the ingredients gently. Overmixing can make them tough.
- Use a small ice cream scoop or spoon to form uniform-sized balls—about 1 inch helps them cook evenly.
- Chill them before cooking. This helps them hold their shape while they simmer.
With practice, your meatballs will be easily shaped and full of flavor!
How Can I Ensure My Meatballs are Cooked Through?
Cooking meatballs in the broth is simple but requires care. Here’s my tip:
- Add meatballs carefully to the simmering soup to avoid splashing. This also minimizes breaking.
- Simmer gently! High heat may toughen them. Keep it low and slow for perfect results.
- Check doneness with a meat thermometer; they should reach 160°F (70°C).
Following these techniques will give you tender, juicy meatballs that enhance your soup!
How to Make Hearty Italian Meatball Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef, pork, and veal)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried Italian seasoning or oregano
For the Soup:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 large carrots, diced
- 2 stalks celery, diced
- 6 cups (1.4L) beef or chicken broth
- 1 can (14 oz/400g) diced tomatoes, undrained
- 1 cup small pasta (like ditalini or elbow macaroni)
- 2 cups fresh spinach or kale, chopped
- Salt and freshly ground black pepper, to taste
- Optional: crushed red pepper flakes for a spicy kick
For Garnish:
- Grated Parmesan cheese
- Fresh chopped parsley
How Much Time Will You Need?
This delicious Italian Meatball Soup can be prepared in about 30 minutes. You’ll spend about 15 minutes making the meatballs and getting the soup started, then it will simmer and cook for another 15 minutes. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, parsley, salt, pepper, and Italian seasoning. Mix gently using your hands until everything is well blended, but don’t over-mix.
2. Shape the Meatballs:
Form the mixture into small meatballs, about 1 inch in diameter. Place them on a plate or baking dish and refrigerate for 10-15 minutes to help them firm up.
3. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté while stirring occasionally for about 5-7 minutes, until the vegetables are tender. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Start the Soup:
Pour in the broth and diced tomatoes (with their juices). Stir everything together and bring it to a gentle boil.
5. Add the Meatballs:
Once the soup is boiling, carefully drop in the meatballs one by one. Turn the heat down to a simmer and let them cook for about 15 minutes or until they are fully cooked through.
6. Cook the Pasta:
Add the pasta to the pot and cook according to the package instructions (about 7-9 minutes) until it’s al dente.
7. Add the Greens:
Stir in the chopped spinach or kale and cook for an additional 2 minutes until wilted and tender.
8. Season to Taste:
Give the soup a taste and adjust the seasoning with salt and fresh black pepper. If you’re in the mood for some heat, sprinkle in some crushed red pepper flakes.
9. Serve and Enjoy:
Serve the soup hot in bowls, garnished with grated Parmesan cheese and fresh parsley. Don’t forget to have some crusty bread on the side for dipping!
Enjoy this hearty, flavorful Italian Meatball Soup that’s sure to warm you up!
Can I Use Frozen Meatballs for This Soup?
Yes, you can use frozen meatballs! Just add them directly to the simmering broth. They may require a few extra minutes to heat through, so ensure they reach a safe internal temperature of 165°F (74°C).
What Can I Substitute for Beef?
If you prefer a lighter option, ground turkey or chicken works well as a substitute for beef. You can also use a combination of meats like pork and veal for extra flavor!
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 2-3 months. Just make sure to leave some space in the container for expansion when freezing!
Can I Add More Vegetables?
Absolutely! Feel free to add your favorite vegetables like zucchini, bell peppers, or green beans. Just chop them finely and add them along with the carrots and celery to the pot to ensure they cook through properly.
