Description
Chunky Italian Meatball Soup is a hearty and flavorful dish that combines tender meatballs with vegetables, pasta, and savory broth. This comforting soup is perfect for a cozy dinner on a chilly evening.
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:
- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 garlic cloves (minced)
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 cup small pasta (like ditalini or elbow)
- 2 cups chopped fresh spinach or kale
- Salt and pepper to taste
- Fresh parsley and grated Parmesan for garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, parsley, minced garlic, salt, and pepper. Form into 1-inch meatballs.
- Cook the Meatballs: Brown the meatballs in olive oil in a large pot. Remove and set aside.
- Make the Soup: Sauté onion, carrots, and celery. Add garlic, tomatoes, broth, oregano, and basil. Simmer, then add meatballs back in. Cook pasta and spinach. Season and serve hot with garnishes.
Notes
- You can use store-bought frozen meatballs for convenience.
- For a lighter option, use ground turkey or chicken.
- Soup thickens upon standing; add extra broth when reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 7g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 95mg
