This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade meatballs, fresh vegetables, and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a treat your taste buds won’t forget!
Ingredients
Scale
1 slice soft bread (approx. ¾ cup fluffed bread crumbs)
½ lb ground beef
½ lb ground pork
½ cup shredded Parmesan cheese (fresh if possible)
1 egg
1 tsp Italian seasoning
½ tsp salt
¼ tsp pepper
For the soup:
2 large carrots (peeled and chopped)
2 ribs celery (chopped)
1 small onion (finely chopped)
2 tbsp tomato paste
3 cloves garlic (minced)
1 tsp Italian seasoning
1 tsp salt
¼ tsp red pepper flakes
1 bay leaf
4 cups low sodium chicken broth
1 can diced or crushed tomatoes (28oz)
1 Parmesan rind
1 cup ditalini pasta (uncooked)
2 cups spinach (roughly chopped)
½ cup marinara sauce
Instructions
Make bread crumbs: Tear soft bread into small pieces and use a food processor to process it into fine crumbs.
Mix the meatball ingredients: In a large bowl, combine bread crumbs, ground beef, pork, Parmesan, egg, Italian seasoning, salt, and pepper. Be careful not to overmix the mixture.
Form the meatballs: Let the mixture sit for 10-20 minutes. Shape it into 1-inch balls (around 30-35 meatballs).
Cook the meatballs: Heat 2 tbsp oil in a large soup pot over medium-high heat. Brown the meatballs on both sides for about 2 minutes per side, then remove them from the pot and set them aside.
Step 2: Make the Soup
Sauté the vegetables: In the same pot, cook carrots, celery, and onion in the leftover fat from the meatballs until they are crisp-tender (about 5 minutes).
Add flavor: Stir in tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf. Cook for 1 minute to let the flavors develop.
Build the broth: Add chicken broth, diced tomatoes, and the Parmesan rind to the pot. Use a wooden spoon to scrape up any browned bits from the bottom. Bring the mixture to a simmer.
Cook the vegetables: Simmer for 5 minutes until the vegetables are almost tender.
Add pasta and meatballs: Stir in uncooked ditalini pasta and meatballs. Cover the pot and reduce heat to medium. Cook for 10 minutes until the pasta is al dente.
Finish the soup: Stir in spinach and marinara sauce. Taste and adjust seasonings as necessary.
Notes
Use fresh ingredients: Fresh Parmesan cheese and vegetables elevate the flavor.
Make ahead: You can prepare the meatballs in advance and freeze them for quicker meal prep.
Dietary substitutions: For a gluten-free option, use gluten-free breadcrumbs and pasta. You can also substitute ground turkey or chicken for a leaner version of this Meatball Soup.
