Description
This comforting Italian Meatball Soup features juicy homemade meatballs, tender vegetables, pasta, and greens all simmered in a rich tomato broth. A wholesome one-pot meal that’s perfect for chilly nights.
Ingredients
For the Meatballs:
1 lb ground beef or turkey
½ cup Italian breadcrumbs
¼ cup grated Parmesan cheese
¼ cup fresh parsley, chopped
1 clove garlic, minced
1 egg
Salt and pepper to taste
For the Soup:
1 tbsp olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
4 cups chicken or vegetable broth
1 tsp dried basil
1 tsp dried oregano
½ tsp red pepper flakes (optional)
2 cups spinach or kale
1 cup small pasta (ditalini or orzo)
Instructions
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Make Meatballs: Combine meatball ingredients in a bowl and roll into 1-inch balls.
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Optional: Brown in a skillet for 2–3 minutes per side for added flavor.
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Sauté Veggies: In a large pot, heat olive oil. Add onion, carrot, and celery. Cook 5–7 minutes. Stir in garlic.
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Build the Soup: Add tomatoes, broth, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
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Cook Meatballs: Gently add meatballs. Simmer uncovered for 15–20 minutes, until fully cooked.
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Add Pasta and Greens: Stir in spinach and pasta. Cook 8–10 more minutes until pasta is tender.
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Taste & Adjust: Season to taste. Add more broth if needed. Serve hot.
Notes
- Store leftovers in the fridge up to 4 days.
- Freeze in airtight containers for up to 3 months.
- For dairy-free, skip Parmesan or use dairy-free cheese.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup, Dinner
- Method: Simmering
- Cuisine: Italian
