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Italian Meatball Soup

A comforting and hearty soup featuring tender meatballs, vegetables, and pasta in a savory broth, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef Can substitute with ground turkey for a lighter option.
  • 1/2 cup breadcrumbs Use Italian style for added flavor.
  • 1/4 cup grated Parmesan cheese Freshly grated is preferred.
  • 1 large egg Acts as a binder for meatballs.
  • 2 cloves garlic, minced Adds depth of flavor.
  • 2 teaspoons Italian seasoning A blend of herbs to enhance meatballs.
  • to taste Salt and pepper Adjust according to preference.
For the Soup
  • 6 cups beef broth Can substitute with chicken or vegetable broth.
  • 1 can (14.5 ounces) diced tomatoes Adds richness to the broth.
  • 1 cup small pasta (e.g., ditalini or orzo) Cook according to package instructions.
  • 2 cups spinach or kale Adds nutrition and color to the soup.
  • to taste Fresh basil for garnish Enhances the presentation and flavor.

Method
 

Preparation
  1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix until well combined, then form into small meatballs.
Cooking
  1. In a large pot over medium heat, bring the beef broth to a gentle boil and add the diced tomatoes.
  2. Once the broth is boiling, gently add the meatballs and cook for about 10 minutes until they are cooked through.
  3. Next, add the pasta and cook according to package instructions until al dente.
  4. In the last few minutes of cooking, stir in the spinach or kale until wilted.
  5. Serve hot in bowls and garnish with fresh basil for added flavor and freshness.

Notes

For added flavor, consider serving with a side of crusty bread or a simple green salad. Drizzling olive oil on top can enhance the soup’s savory profile.