Hearty Italian Meatball Soup

$- 1 lb ground beef - 1/2 lb ground pork - 1/2 cup seasoned breadcrumbs - 1/4 cup freshly grated Parmesan cheese - 1 large egg - 2 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Sea salt and freshly cracked black pepper, to taste To make the meatballs, I combine ground beef and pork for a rich flavor. The seasoned breadcrumbs add texture. Freshly grated Parmesan cheese gives a salty kick. I add one large egg to bind it all together. Minced garlic, oregano, and basil bring depth. A pinch of sea salt and black pepper rounds out the taste. - 8 cups rich beef broth - 1 can (14 oz) diced tomatoes, undrained - 2 cups sliced carrots - 2 cups chopped curly kale or fresh spinach - 1 cup small pasta (such as ditalini or orzo) - 2 tablespoons extra virgin olive oil - Fresh basil leaves for garnish For the soup, I use rich beef broth for a hearty base. Diced tomatoes add sweetness and acidity. I love adding sliced carrots for crunch. Curly kale or spinach adds color and nutrients. Small pasta like ditalini or orzo makes it filling. A drizzle of extra virgin olive oil enhances flavor. Finally, I garnish with fresh basil leaves for a pop of color. {{ingredient_image_2}} To make the meatballs, first mix the meats in a large bowl. Use one pound of ground beef and half a pound of ground pork. Then, add half a cup of seasoned breadcrumbs, a quarter cup of grated Parmesan cheese, and one egg. Next, include two cloves of minced garlic, one teaspoon of dried oregano, and one teaspoon of dried basil. Don’t forget a pinch of salt and pepper to taste. When mixing, use your hands. Mix until just combined. Avoid overmixing so the meatballs stay tender. Shape the mixture into small balls, about one inch wide. Place them on a plate without touching each other. This helps them brown better. To cook the soup, heat two tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add the meatballs in batches. Brown them on all sides for about five minutes. After browning, transfer the meatballs to a plate. In the same pot, add two cups of sliced carrots. Sauté for three to four minutes until they soften. Stir occasionally to prevent sticking. Next, pour in eight cups of beef broth and add one can of diced tomatoes with their juice. Stir well and bring it to a gentle simmer. Return the browned meatballs to the pot. Let the soup simmer for about fifteen minutes. This allows the flavors to mix and the meatballs to cook through. After simmering, stir in two cups of chopped kale or spinach and one cup of small pasta, like ditalini or orzo. Continue cooking for another ten to twelve minutes. Stir occasionally to stop sticking. Finally, taste the soup and adjust the seasoning with more salt and cracked black pepper if needed. Serve the soup hot, garnished with fresh basil leaves for added flavor and color. Enjoy the warmth and comfort of this hearty Italian meatball soup! To make perfect meatballs, you need to avoid overmixing. Overmixing makes them tough. Mix the meat just until all ingredients blend. Use your hands to feel the texture. It should be soft and not too sticky. Next, let's talk about browning techniques. After mixing, shape the meatballs gently. They should be about one inch wide. Place them on a plate without touching. This helps them brown evenly. When ready, heat olive oil in your pot. Once the oil shimmers, add the meatballs in batches. Brown them on all sides for about five minutes. This step adds flavor and a nice color. To boost the taste of your soup, use fresh herbs and spices. Fresh basil leaves make a big difference. Add them just before serving for that bright flavor. You can also sprinkle some extra Parmesan cheese on top. This adds a creamy, salty touch. For garnish, consider using a drizzle of extra virgin olive oil. It adds richness and a lovely shine. You can serve the soup with crusty Italian bread. This makes for a warm, comforting meal that everyone will love. Pro Tips Use fresh herbs: Fresh herbs can elevate the flavor of your meatballs and soup significantly. Consider adding fresh parsley or basil right before serving for an aromatic touch. Customize your pasta: Feel free to use any small pasta shape you prefer. This allows you to personalize the dish according to your taste or what you have on hand. Make-ahead option: This soup keeps well in the refrigerator for up to three days. You can also freeze it for up to three months; just add the pasta when reheating to keep it from getting mushy. Meatball size matters: Keep your meatballs uniform in size to ensure even cooking. A 1-inch diameter is ideal for this soup, allowing them to cook through quickly and easily. {{image_4}} You can mix up the meats in this hearty soup. Try ground turkey or chicken for a lighter option. If you want to stick to the classic flavor, use just ground beef or pork. Each choice gives a different taste and texture. For those who prefer a meat-free meal, you can make vegetarian meatballs. Use lentils or black beans as a base. Add in breadcrumbs, cheese, and seasonings to create flavor. This way, you can enjoy the same rich soup without meat. To add heat, consider adding red pepper flakes or diced jalapeños. Start small, then adjust to your spice level. This can make the soup exciting and new. You can also change up the herbs. Fresh herbs like parsley or thyme can brighten the flavors. Swap dried oregano and basil for fresh if you have them on hand. Just remember, fresh herbs can be more potent, so adjust the amount! Exploring these variations allows you to create a soup that fits your taste perfectly. To keep your soup fresh, place leftovers in a sealed container. Store it in the fridge for up to three days. If you want to keep it longer, freezing works well. Pour the soup into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. You can freeze the soup for up to three months. When reheating, you have a few options. The stovetop is great for keeping the soup’s flavor. Pour the soup into a pot and warm it over low heat. Stir often to prevent burning. You can also use a microwave. Transfer the soup to a microwave-safe bowl. Heat it in short bursts, stirring in between. This way, you maintain the taste and texture of the meatballs and vegetables. To make meatballs tender, avoid overmixing the meat. When you combine the ground beef and pork, mix just until everything is combined. Overmixing can make them tough. Shape the meatballs gently and keep them small, about one inch in diameter. This helps them cook evenly and stay moist. If you want a substitute for ground pork, try using ground turkey or chicken. These options are leaner and still tasty. You can also use more ground beef if you prefer. For a vegetarian option, try using lentils or chickpeas mashed together with breadcrumbs and spices. Yes, you can make this recipe in advance. You can prepare the meatballs and store them in the fridge for a day before cooking. You can also make the soup and let it cool before storing it in airtight containers. To reheat, warm it gently on the stove. This helps keep the flavors fresh. This blog post covered how to create a hearty meatball soup. We explored the key ingredients, from meats to veggies, and detailed step-by-step cooking instructions. I shared tips to perfect your meatballs and enhance the flavors of the dish. You can easily adapt the recipe with various meats or make it vegetarian. Lastly, I provided storage tips to keep leftovers fresh. Remember, whether you modify the recipe or stick to the classic, the goal is a warm and satisfying meal. Enjoy your cooking journey!$

A comforting and flavorful soup filled with tender meatballs, vegetables, and pasta.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 6

Calories 350 kcal

Ingredients

1 lb ground beef
1/2 lb ground pork
1/2 cup seasoned breadcrumbs
1/4 cup freshly grated Parmesan cheese
1 large egg
2 cloves garlic, finely minced
1 teaspoon dried oregano
1 teaspoon dried basil
to taste sea salt and freshly cracked black pepper
8 cups rich beef broth
1 can (14 oz) diced tomatoes, undrained
2 cups sliced carrots
2 cups chopped curly kale or fresh spinach
1 cup small pasta (such as ditalini or orzo)
2 tablespoons extra virgin olive oil
for garnish fresh basil leaves

Instructions

In a large mixing bowl, combine the ground beef and ground pork. Add the seasoned breadcrumbs, grated Parmesan cheese, egg, minced garlic, oregano, basil, and a generous pinch of salt and pepper. Using your hands, mix the ingredients until just combined; avoid overmixing to keep the meatballs tender.
Shape the mixture into small meatballs, approximately 1 inch in diameter. Arrange them on a plate, ensuring they don’t touch, which helps them brown evenly.
Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, carefully add the meatballs, working in batches if necessary to avoid overcrowding. Brown them on all sides for about 5 minutes. Once browned, transfer the meatballs to a plate and set aside.
In the same pot, add the sliced carrots and sauté for 3-4 minutes until they begin to soften, stirring occasionally to prevent sticking.
Pour in the beef broth and add the diced tomatoes along with their juice. Stir well and bring the mixture to a gentle simmer.
Carefully return the browned meatballs to the pot. Allow the soup to simmer for about 15 minutes, allowing the flavors to meld and meatballs to cook through.
Next, stir in the chopped kale or spinach and the small pasta. Continue cooking for an additional 10-12 minutes, or until the pasta is al dente, stirring occasionally to ensure nothing sticks to the bottom.
Taste the soup and adjust the seasoning with more salt and cracked black pepper as needed.
Serve the soup hot, ladled into bowls and beautifully garnished with fresh basil leaves for a pop of color and flavor.

Notes

For added flair, consider drizzling a little extra virgin olive oil over the soup just before serving. Serve with crusty Italian bread on the side for a comforting meal.

Keyword Italian, meatballs, soup