Description
This Chunky Italian Meatball Soup is a hearty and flavorful dish featuring tender Italian meatballs, orzo pasta, and a medley of mixed vegetables simmered in a savory tomato and chicken broth seasoned with Italian herbs. Perfect for a comforting meal, it combines aromatic onions and garlic with classic Italian seasoning and freshly grated parmesan cheese for a rich and satisfying soup.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken stock
- 1 cup water
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon Italian seasoning
Main Ingredients
- 1 pound small Italian meatballs
- 3/4 cup orzo or other small pasta
- 1 cup frozen mixed vegetables
Topping
- 2 tablespoons parmesan cheese, freshly grated
Instructions
- Prepare the Aromatics: In a large saucepan, heat olive oil over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds, taking care not to let the garlic burn.
- Add Liquids and Tomatoes: Pour in the chicken stock, water, and diced tomatoes. Stir to combine everything thoroughly and increase the heat to bring the mixture to a boil.
- Add Seasonings, Meatballs, Pasta, and Vegetables: Stir in the Italian seasoning, Italian meatballs, orzo (or other small pasta), and frozen mixed vegetables. Mix well to incorporate all ingredients evenly.
- Simmer the Soup: Once the soup returns to a boil, reduce the heat to low. Cover the pot and let it simmer gently for 8-10 minutes, or until the pasta is tender and the meatballs are heated through completely.
- Serve: Ladle the soup into bowls and sprinkle each serving with freshly grated parmesan cheese. Serve hot and enjoy this comforting Italian classic.
Notes
- For a vegetarian version, substitute meatballs with plant-based alternatives or omit them entirely.
- Use gluten-free pasta to make this soup gluten-free.
- Adjust seasoning with salt and pepper to taste if desired, as the broth and meatballs may already contain salt.
- Frozen mixed vegetables save time—you can use fresh vegetables but cooking time may need adjustment.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
