Italian Meatball Soup

Warm and comforting, Italian Meatball Soup is a hearty dish that combines tender, flavorful meatballs with a medley of vegetables, aromatic herbs, and a rich tomato broth. Perfect for a cozy weeknight dinner or as a starter for a special meal, this soup strikes a balance between rustic simplicity and robust Italian flavors. The meatballs, made with a blend of ground beef, breadcrumbs, Parmesan, and Italian seasonings, add a satisfying protein boost, while the broth’s rich aroma fills your kitchen as it simmers. Serve it with a sprinkle of Parmesan and a slice of crusty bread for a complete and satisfying meal.

Ingredients

For the Meatballs:

• 1 lb ground beef
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp Italian seasoning
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Soup:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken or beef broth
• 1 (14 oz) can diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 cup small pasta (e.g., ditalini or orzo)
• 2 cups fresh spinach or kale
• Salt and pepper to taste
• Fresh parsley and Parmesan for garnish

Instructions

1. Prepare the Meatballs:
   • In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, Italian seasoning, minced garlic, salt, and pepper. Mix until just combined.
   • Roll the mixture into small, bite-sized meatballs and set them aside on a plate.
2. Cook the Meatballs:
   • Heat a large pot over medium heat and drizzle in the olive oil. Cook the meatballs in batches until browned on all sides (they don’t need to be fully cooked). Remove and set aside.
3. Sauté the Vegetables:
   • In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
4. Make the Broth:
   • Pour in the broth and canned tomatoes, then add the basil and oregano. Bring the soup to a boil.
5. Simmer the Soup:
   • Add the browned meatballs to the pot and reduce the heat to a gentle simmer. Cook for 10 minutes.
6. Add Pasta and Greens:
   • Stir in the pasta and cook until al dente according to package instructions. Add the spinach or kale during the last 5 minutes of cooking. Season with salt and pepper to taste.
7. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan. Serve with crusty bread on the side.

Enjoy the comforting flavors of Italy in every spoonful!