Italian Meatball Soup Recipe
This hearty Italian Meatball Soup is a comforting dish filled with tender meatballs, vegetables, and flavorful broth, perfect for a cozy dinner. It's easy to prepare and provides a delicious blend of flavors that everyone will love.
Equipment
- 1 large pot or Dutch oven
- 1 mixing bowl
- 1 baking sheet
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 ladle
- 1 cutting board
Ingredients
- 1 pound ground beef 16 ounces
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg beaten
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 4 cups chicken broth
- 1 can diced tomatoes 14.5 ounces
- 1 teaspoon dried Italian herbs (basil, oregano)
- to taste salt
- to taste black pepper
- 2 cups fresh spinach optional
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, parsley, salt, and pepper. Mix until all ingredients are well combined.
- Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet.
- Bake the meatballs in the preheated oven for 15 minutes, or until browned and cooked through.
- While the meatballs are baking, heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
- Pour in the chicken broth and diced tomatoes along with their juices. Stir in dried Italian herbs, salt, and pepper. Bring the mixture to a simmer.
- Once the meatballs are cooked, gently add them to the soup. Allow the soup to simmer for an additional 10-15 minutes to let the flavors meld.
- If using spinach, add it to the soup just a few minutes before serving, and stir until wilted.
- Serve warm, ladled into bowls.
Notes
You can substitute ground turkey or chicken for a lighter option. Feel free to add other vegetables like zucchini or bell peppers to enhance the soup's nutritional value. This soup can be stored in the refrigerator for up to 3 days or frozen for later use. Just be sure to reheat thoroughly before serving.