Italian Meatball Soup
This hearty Italian Meatball Soup is a comforting blend of tender meatballs, savory vegetables, and flavorful broth. Perfect for cool evenings, it's both nutritious and satisfying.
Equipment
- 1 large pot
- 1 mixing bowl
- 1 cooking spoon
- 1 baking sheet optional
Ingredients
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 teaspoon dried Italian herbs (oregano, basil)
- 2 cups spinach (fresh or frozen)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (optional, if you prefer baking the meatballs instead of frying).
- In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- Roll the meat mixture into small meatballs, about 1 inch in diameter.
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.
- Add the minced garlic and sauté for another minute until fragrant.
- Pour in the chicken or vegetable broth and the diced tomatoes, then add the dried Italian herbs. Bring to a simmer.
- Carefully add the meatballs to the bubbling broth. Simmer for about 15-20 minutes, or until the meatballs are cooked through and floating on the surface.
- Stir in the spinach and cook for an additional 2-3 minutes until wilted. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot in bowls, garnished with extra Parmesan cheese if desired.
Notes
If you prefer a thicker soup, you can add more vegetables or cook it uncovered for a few extra minutes to evaporate some of the broth.
You can store leftovers in the refrigerator for up to 3 days. The flavors intensify even more after a day!
Feel free to customize the vegetables according to your preferences or what you have on hand.