Description
Hearty Italian meatball soup brings rustic comfort straight from Mediterranean kitchens. Savory meatballs nestled in rich tomato broth promise a warming embrace that satisfies deep hunger and warms souls completely.
Ingredients
Scale
Protein:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1 large egg
Vegetables:
- 1 small onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 5 cloves garlic, minced
- 2 cups fresh spinach or kale, roughly chopped
Meatball Ingredients and Seasonings:
- ¼ cup (30 g) breadcrumbs
- ¼ cup (25 g) grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Soup Base and Additional Ingredients:
- 1 tablespoon olive oil
- 6 cups (1.5 L) chicken or beef broth
- 1 can (14.5 oz / 400 g) diced tomatoes (with juice)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 cup (85 g) small pasta (e.g., ditalini, orzo, or mini shells)
Garnish:
- ¼ cup grated Parmesan cheese (for garnish)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- In a spacious mixing vessel, thoroughly blend ground beef with breadcrumbs, grated Parmesan, whisked egg, minced garlic, aromatic Italian seasoning, salt, and pepper until ingredients are evenly distributed.
- Gently craft compact spherical meatballs approximately one inch in diameter, ensuring uniform size for consistent cooking.
- Warm olive oil in a substantial pot over medium flame, creating a golden searing environment for the meatballs.
- Carefully introduce meatballs in carefully managed batches, rotating to achieve all-over caramelization, approximately 5-7 minutes per batch.
- Temporarily relocate browned meatballs to a separate plate, maintaining their partially cooked state.
- Within the same pot, replenish olive oil if necessary, preparing for vegetable preparation.
- Sauté finely chopped onions, carrots, celery, and garlic until vegetables soften and release their aromatic essence, roughly 4-5 minutes.
- Incorporate broth, diced tomatoes with their natural juices, Italian seasoning, salt, and black pepper into the vegetable medley.
- Elevate temperature to boiling point, then immediately reduce to a gentle simmer for 10 minutes, allowing flavors to harmonize.
- Reintroduce reserved meatballs into the simmering liquid, ensuring complete flavor integration.
- Carefully add pasta, allowing it to cook until reaching perfect al dente texture while simultaneously completing meatball cooking, approximately 8-10 minutes.
- Fold fresh spinach or kale into the soup, permitting greens to wilt and release their vibrant color and nutrients.
- Transfer soup into serving bowls, generously garnishing with freshly grated Parmesan and chopped parsley.
- Accompany the soup with crusty bread, garlic toast, or a crisp green salad to enhance the dining experience.
Notes
- Achieve perfectly tender meatballs by handling the meat gently and avoiding overmixing, which can make them tough and dense.
- Customize the soup’s protein by substituting ground beef with ground turkey or chicken for a leaner option that’s equally delicious.
- Control sodium levels by using low-sodium broth and adjusting salt gradually to suit personal taste preferences and dietary needs.
- Elevate the soup’s nutrition by adding extra vegetables like zucchini, bell peppers, or mushrooms for increased flavor and health benefits.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 80 mg