Description

Italian Meatball Soup is a hearty and flavorful dish made with tender meatballs, vegetables, and pasta simmered in a rich tomato broth. It’s a comforting, family-friendly meal perfect for chilly evenings.

Ingredients

Units Scale

1 lb ground beef or pork (or a mix)
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
6 cups beef or chicken broth
1 can (15 oz) diced tomatoes
1/2 cup small pasta (like ditalini or orzo)
2 cups fresh spinach or kale
Fresh parsley and grated Parmesan for garnish (optional)

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Instructions

In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined and form into small 1-inch meatballs.
Heat olive oil in a large pot over medium heat. Brown meatballs in batches until golden on all sides (they don’t need to be fully cooked). Remove and set aside.
In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened.
Stir in broth and diced tomatoes. Bring to a simmer.
Return meatballs to the pot and simmer for 15 minutes.
Add pasta and cook until tender, about 8–10 minutes.
Stir in spinach and cook for 1–2 more minutes until wilted.
Taste and adjust seasoning. Garnish with parsley and Parmesan if desired, and serve hot.

Notes

Use store-bought frozen meatballs for a quicker version.
Can substitute kale or escarole for spinach.
Leftovers thicken as the pasta absorbs broth; add extra broth when reheating.

Nutrition

Serving Size: 1 1/2 cups
Calories: 410
Sugar: 5g
Sodium: 740mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 27g
Cholesterol: 85mg