Kickstart your culinary adventure with this Italian Meatball Soup, a dish that promises to warm your soul and tantalize your taste buds. Perfect for any season, this recipe combines juicy meatballs, vibrant vegetables, and a rich broth for a meal that’s both nutritious and delicious.
Why This Recipe Works
- The combination of ground beef and pork in the meatballs ensures a juicy and flavorful bite every time.
- Simmering the meatballs directly in the broth infuses the soup with deep, meaty flavors.
- A mix of fresh herbs and Parmesan cheese elevates the soup from good to gourmet.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- This soup is versatile, allowing for easy substitutions based on dietary needs or preferences.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 eggs, beaten
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 cup small pasta (like ditalini)
- Salt and pepper to taste
- Fresh parsley for garnish
Equipment Needed
- Large pot
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon
- Knife and cutting board
Instructions
Step 1: Prepare the Meatballs
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, beaten eggs, minced garlic, salt, and black pepper. Mix until just combined—overmixing can lead to tough meatballs. Form the mixture into 1-inch balls. Pro tip: Wet your hands slightly to prevent the mixture from sticking.
Step 2: Brown the Meatballs
Heat the olive oil in a large pot over medium heat. Add the meatballs in batches, being careful not to overcrowd the pot. Brown them on all sides, about 2 minutes per side. They don’t need to be cooked through at this stage—just nicely browned. Remove and set aside.
Step 3: Sauté the Vegetables
In the same pot, add the diced onion, sliced carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes. This step builds the flavor base for your soup.
Step 4: Simmer the Soup
Return the meatballs to the pot. Add the chicken broth, crushed tomatoes, oregano, and basil. Bring to a boil, then reduce heat to low and simmer for 20 minutes. The meatballs will cook through, and the flavors will meld beautifully.
Step 5: Add the Pasta
Stir in the small pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Tips and Tricks
For an even richer flavor, consider browning the meatballs in batches to ensure they get a good sear without steaming. If you’re short on time, you can use frozen meatballs—just add them directly to the soup without browning. To make this soup gluten-free, substitute the breadcrumbs with almond flour and use gluten-free pasta. For a thicker soup, let it simmer uncovered for the last 10 minutes of cooking. And remember, the soup will thicken as it sits, so you might want to add a bit more broth when reheating leftovers.
Recipe Variations
- For a lighter version, use ground turkey or chicken instead of beef and pork.
- Add a handful of spinach or kale in the last 5 minutes of cooking for a green boost.
- Swap the pasta for quinoa or rice for a different texture.
- For a spicy kick, add a pinch of red pepper flakes with the herbs.
- Use vegetable broth and omit the meatballs for a vegetarian version, adding extra beans or lentils for protein.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors have more time to meld. Just store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a little broth if the soup has thickened too much.
Can I freeze this soup?
Yes, this soup freezes beautifully. Cool it completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the pasta may soften a bit upon reheating.
What’s the best way to serve this soup?
This soup is a meal in itself, but it pairs wonderfully with a slice of crusty bread or a side salad for a more substantial meal. Don’t forget extra Parmesan cheese for sprinkling on top!
Summary
This Italian Meatball Soup is a comforting, flavorful dish that’s perfect for any day of the week. With juicy meatballs, tender vegetables, and a rich broth, it’s sure to become a family favorite. Plus, it’s versatile enough to adapt to your taste preferences or dietary needs.
