Description
This hearty and comforting Italian Meatball Soup is a perfect meal for cooler days. Tender meatballs, vegetables, pasta, and flavorful broth come together in this easy stovetop recipe.
Ingredients
Scale
For the Meatballs:
- 1 pound ground beef
- 1/4 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6 cups beef or chicken broth
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 teaspoon dried Italian seasoning
- 1/2 cup small pasta (like ditalini or orzo)
- 2 cups fresh spinach, roughly chopped
- Extra Parmesan and parsley for garnish (optional)
Instructions
- Prepare the Meatballs: In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, parsley, garlic, salt, and pepper. Form into small meatballs.
- Brown the Meatballs: In a pot, brown the meatballs in batches. Set aside.
- Cook the Soup: Sauté onion, carrots, and celery. Add broth, tomatoes, and seasoning. Simmer, then add meatballs and pasta. Cook until pasta is tender.
- Finish the Soup: Stir in spinach and cook until wilted. Serve hot garnished with Parmesan and parsley.
Notes
- You can use frozen meatballs for a quicker version.
- For a gluten-free option, use GF breadcrumbs and pasta.
- This soup freezes well—store in individual portions for easy meals later.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 75mg
