This cozy Italian meatball soup is full of flavor and warmth. With tender meatballs, delicious veggies, and a tasty broth, it’s like a hug in a bowl!
I love how it makes my kitchen smell amazing while cooking! Just throw everything in one pot and enjoy a comforting meal that is super easy to make!
Key Ingredients & Substitutions
Ground Beef: I usually go for ground beef, but mixing in some ground pork adds lovely flavors. If you want a healthier option, ground turkey is a great choice as well.
Breadcrumbs: If you’re out of breadcrumbs, crushed crackers or rolled oats can work as substitutes. Just make sure to use the same amount for the right consistency!
Parmesan Cheese: Freshly grated Parmesan is my favorite for flavor. However, you can use Pecorino Romano for a sharper taste. If you need a dairy-free option, nutritional yeast can give a similar cheesy flavor.
Spinach: Fresh spinach is fantastic, but if it’s not available, kale or swiss chard can be used instead. Just chop them into smaller pieces.
How Do I Ensure My Meatballs Are Juicy and Tender?
Making perfectly tender meatballs is key to a great soup. Here’s how to do it:
- Gently mix the ingredients without overworking the meat; this keeps them soft.
- Keep the meatballs small, about 1 inch in size. This helps them cook evenly.
- Brown them lightly in oil first; this adds flavor without cooking them through yet.
- Simmer gently in your broth to let them finish cooking while staying tender.
Following these steps will give you flavorful, juicy meatballs that will shine in your soup!
Italian Meatball Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 1 tsp dried parsley)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 6 cups beef or chicken broth
- 1 (14 oz) can diced tomatoes
- 1/2 cup orzo or small pasta (optional)
- 2 cups fresh spinach leaves
- Salt and pepper, to taste
- 1 teaspoon dried Italian herb blend (basil, oregano, thyme)
- Fresh parsley or basil for garnish
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This delightful soup will take you about 30 minutes to prepare and cook. It’s quick enough for a weeknight meal and comforting enough for any occasion!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, parsley, salt, pepper, and oregano. Gently combine until everything is just mixed – don’t overwork it! Shape the mixture into small meatballs, about 1 inch in diameter, and set them aside.
2. Sauté the Veggies:
In a big pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté it for about 3-4 minutes until it’s soft. Then, add the minced garlic and cook for another minute to release that wonderful aroma.
3. Brown the Meatballs:
Carefully add your meatballs to the pot. Brown them on all sides for about 5 minutes. Remember, they don’t need to be fully cooked yet as they will continue cooking in the soup.
4. Add the Liquids:
Now, pour in the broth and add the canned diced tomatoes along with their juices. Stir in the Italian herbs. Bring everything to a boil, then reduce the heat to let it simmer.
5. Simmer to Cook the Meatballs:
Let the soup simmer for about 15 minutes. This will ensure that the meatballs are cooked through and tender, soaking up all the delicious flavors!
6. Add Pasta (Optional):
If you’re using orzo or small pasta, add it to the soup now and cook according to package instructions, usually about 7-10 minutes until it’s al dente.
7. Stir in Spinach:
Just before you’re ready to serve, stir in the fresh spinach leaves and cook them for about 1-2 minutes until they are wilted and vibrant.
8. Serve and Enjoy:
Now it’s time to serve! Make sure to taste your soup and adjust the seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley or basil, and a sprinkle of grated Parmesan cheese on top. Enjoy with some warm, crusty bread on the side for a delightful meal!
Can I Use Frozen Meatballs Instead?
Absolutely! If you prefer the convenience of frozen meatballs, just add them directly to the soup without thawing. You’ll need to simmer the soup a bit longer to ensure the meatballs are heated through.
What If I Don’t Have Orzo?
No problem! If orzo isn’t available, any small pasta will work – think ditalini, small shells, or even rice. Just adjust the cooking time according to the package instructions for whichever pasta you choose.
Can I Make This Soup Vegetarian?
Yes! Substitute the meatballs with vegetable protein or omit them altogether. You can also add more veggies like diced carrots or zucchini for added flavor and texture. Use vegetable broth instead of beef or chicken broth to keep it vegetarian-friendly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you have pasta in the soup, it’s best to eat it fresh, as it can become mushy when reheated. Alternatively, you can keep the soup and pasta separate and combine them when you’re ready to enjoy it again!
