Italian Meatball Soup
This Italian Meatball Soup is a hearty and comforting dish, perfect for chilly evenings. It features juicy meatballs simmered in a flavorful broth with vegetables and pasta. Easy to make, this soup is a family favorite that brings a taste of Italy to your table.
Equipment
- 1 large pot
- 1 mixing bowl
- 1 soup ladle
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 lb ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- 1 each egg
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 each carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup small pasta (such as ditalini or orzo)
- to taste salt and pepper
Instructions
- In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, and pepper. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter. Set aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the chicken or vegetable broth, diced tomatoes, oregano, and basil. Bring the mixture to a gentle boil.
- Add the meatballs to the pot. Reduce the heat to a simmer and cook for about 15 minutes until the meatballs are cooked through.
- Stir in the small pasta and cook according to package instructions, usually about 7-10 minutes.
- Season the soup with salt and pepper to taste. Remove from heat and let it sit for a few minutes before serving.
Notes
You can substitute ground turkey or chicken for a leaner option. Feel free to add other vegetables like spinach or zucchini based on your preference. Leftover soup can be stored in the refrigerator for up to 3 days or frozen for later use. Reheat gently on the stovetop.