Hey y’all! There’s nothing quite like a steaming bowl of Italian Meatball Soup to warm your soul and tantalize your taste buds. This hearty and delicious soup is perfect whether you’re hosting a family dinner or just craving something comforting on a chilly night. With tender meatballs, flavorful broth, and aromatic herbs, it’s bound to become a household favorite. Let’s get cooking!
Why You’ll Love This Italian Meatball Soup
- It’s hearty, filling, and packed with flavor.
- Perfect for meal prep and freezes well.
- Easy to customize with your favorite ingredients.
- Ready in under an hour, making it great for weeknights.
- Kid-friendly and loved by the whole family.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups spinach leaves
- 1 cup ditalini pasta
Directions
Prepare the Meatballs
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper.
- Mix until just combined and form into small meatballs, about 1 inch in diameter.
Cook the Meatballs
- Heat olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
Make the Soup
- In the same pot, add chopped onion and minced garlic. Sauté until onion is translucent, about 5 minutes.
- Add chicken broth and diced tomatoes, then bring to a boil.
- Return meatballs to the pot, reduce heat, and simmer for 20 minutes.
- Add spinach and ditalini pasta, and cook until pasta is tender, about 10 minutes.
- Season to taste with salt and pepper.
Notes
- For a deeper flavor, consider browning the meatballs in batches. Learn more about browning meat.
- Feel free to use turkey or chicken instead of beef for a lighter option.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Variations
- Spicy Meatball Soup: Add a pinch of red pepper flakes for some heat.
- Vegetarian Meatball Soup: Replace meatballs with plant-based alternatives.
- Gluten-Free Option: Use gluten-free pasta and breadcrumbs.
Required Equipment
- Large mixing bowl
- Large pot or Dutch oven
- Wooden spoon
Storage Instructions
Store any leftover Italian Meatball Soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a sealed container for up to 3 months. Reheat gently on the stove or in the microwave.
Suggested Pairings
Serve this Italian Meatball Soup with a side of crusty bread and a simple green salad for a complete meal. A light Italian wine like Chianti or Pinot Grigio pairs beautifully with the dish.
Pro Tips
- For perfectly tender meatballs, avoid overmixing the ingredients. Learn more about making meatballs.
- Let the soup rest for a few minutes before serving to allow the flavors to meld.
- If the soup gets too thick, add a little more broth or water to reach the desired consistency.
FAQ
- Can I use frozen meatballs? Yes, you can use store-bought frozen meatballs. Just add them directly to the simmering broth to heat through.
- Can I make this in a slow cooker? Yes, after browning the meatballs, combine all ingredients in a slow cooker and cook on low for 6-8 hours.
- Is there a vegetarian option? Absolutely, use vegetable broth and substitute meatballs with a plant-based alternative.