Italian Meatball Soup
Italian Meatball Soup is a comforting and satisfying dish that’s perfect for a chilly evening. Imagine tender, flavorful meatballs simmered in a rich and savory tomato broth, complemented by your favorite pasta and vegetables. It’s a hearty and delicious meal that will warm you from the inside out.
The meatballs are made with a blend of ground beef, breadcrumbs, Parmesan cheese, and Italian herbs, resulting in a flavorful and juicy bite. The broth is a rich and savory blend of tomatoes, vegetables, and spices, creating a depth of flavor that perfectly complements the meatballs and pasta. The addition of pasta, like conchiglie (shells) or ditalini, adds a satisfying heartiness to the soup.
This soup is surprisingly easy to prepare, making it a great option for busy weeknights. You can also customize it with your favorite vegetables, such as spinach, kale, or zucchini. Whether you’re looking for a comforting meal on a cold day or a delicious way to feed a crowd, this Italian Meatball Soup is a must-try. It’s a classic dish that’s sure to become a family favorite.
Italian Meatball Soup
Servings: 6 People
Calories: 692kcal
Italian Meatball Soup is a comforting classic! Tender meatballs, a rich tomato broth, and your favorite pasta combine for a hearty and flavorful meal. It's easy to make and perfect for chilly evenings.
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Meatballs
1 lb Ground Beef- 4 Cloves Garlic Minced
- 2 Tbsp Parsley Chopped
- 2 Tbsp Yellow Onion Grated
- ½ Cup Italian Breadcrumbs
- 1 Tbsp Tomato Paste
- 1 Large Egg
- 1 tsp Salt
- ½ tsp Black Pepper
Soup
- 2 Tbsp Olive Oil
- ¾ Cup Yellow Onion Chopped
- 4 Cloves Garlic Minced
- 1 Tbsp Tomato Paste
- 36 oz Marinara Sauce
- ½ tsp Fennel Seeds Crushed
- 1 Pinch Red Pepper Flakes
- 32 oz Vegetable Broth or Chicken Broth
- 8 oz Conchiglie Pasta
For Service
- 1 Loaf Sourdough
Instructions
Making the meatballs
- In a medium-sized bowl, add the breadcrumbs, grated onions, parsley, garlic, egg, salt, and pepper. Do not add the ground beef yet. Use a fork to thoroughly mix the ingredients together until they are evenly distributed and well combined. This mixture will help to bind the meatballs and add flavor.4 Cloves Garlic, 2 Tbsp Parsley, 2 Tbsp Yellow Onion, 1/2 Cup Italian Breadcrumbs, 1 Large Egg, 1 tsp Salt, 1/2 tsp Black Pepper, 1 Tbsp Tomato Paste
- Add the ground beef to the bowl with the other meatball ingredients. Use your hands or a fork to gently incorporate the ground beef into the mixture. Be careful not to overwork the mixture, as this can make the meatballs tough. Mix just until the ground beef is evenly distributed throughout the other ingredients.1 lb Ground Beef
- Use a tablespoon or a cookie scoop to measure out the meatball mixture. Roll each portion between your palms to form meatballs that are about 1 inch in diameter. You should end up with approximately 30-32 meatballs. Place the shaped meatballs on a plate or baking sheet lined with parchment paper. This will prevent them from sticking. Set the meatballs aside while you prepare the sauce.
Cooking the meatballs
- Heat the olive oil in a large Dutch oven or pot over medium heat. Once the oil is hot, add half of the meatballs to the pot, making sure they are in a single layer and not overcrowded. Cook the meatballs, turning them occasionally with a spoon or tongs, until they are browned on all sides. This should take about 6 minutes. Don't worry if the meatballs aren't fully cooked through at this point; they will finish cooking later in the soup. Remove the browned meatballs from the pot and set them aside. Repeat the process with the remaining meatballs.2 Tbsp Olive Oil
- Once all the meatballs are browned, you can choose to drain off some of the excess grease from the pot. Carefully tilt the pot and use a spoon to remove most of the grease, leaving about 1 teaspoon of oil in the pot for flavor. If you're browning the meatballs in batches, repeat the browning process with the remaining meatballs. Add more oil to the pot if necessary. Set the cooked meatballs aside for now.
Build the soup
- Add the remaining olive oil to the pot and heat over medium heat. Once the oil is hot, add the chopped onions to the pot. Sauté the onions for about 5 minutes, stirring occasionally, until they become translucent and softened. Then, add the minced garlic to the pot. Cook the garlic for another 30 seconds, or until it becomes fragrant, being careful not to let it burn.¾ Cup Yellow Onion, 4 Cloves Garlic
- Add the tomato paste to the pot with the onions and garlic. Stir in the red pepper flakes and the crushed fennel seeds, if you are using them. Sauté the mixture for about 30 seconds, stirring constantly, to allow the flavors of the tomato paste and spices to meld and intensify.1 Tbsp Tomato Paste, 1 Pinch Red Pepper Flakes, 1/2 tsp Fennel Seeds
- Now it's time to add the liquid to the pot. Pour in your favorite marinara sauce, the chicken broth, and 1 cup of water. Stir the mixture well to combine the flavors of the tomato paste, spices, and broth. Bring the mixture to a rolling boil over medium-high heat.36 oz Marinara Sauce, 32 oz Vegetable Broth
- It's time to reintroduce the meatballs! Carefully add the cooked meatballs back to the pot with the sauce and broth. Reduce the heat to medium and bring the mixture to a gentle simmer. Allow the meatballs to simmer in the sauce, which will allow them to finish cooking and absorb the flavors of the broth and spices.
- Add the pasta to the pot with the meatballs and sauce. Cook the pasta for 10-12 minutes, or until it is tender but still has a slight bite to it. Be sure to stir the soup occasionally to prevent the pasta from sticking to the bottom of the pot. If the soup seems too thick, you can add up to 1 cup of water to thin it out. If you do add water, make sure to bring the soup back to a boil to ensure that the pasta is cooked through.8 oz Conchiglie Pasta
- Taste the soup and season it to your liking with salt and pepper. You may also want to add a pinch of red pepper flakes for a touch of heat. Ladle the soup into bowls and garnish with a sprinkle of fresh parsley for a touch of color and freshness. Serve the soup hot with slices of crusty bread on the side. The bread is perfect for dipping into the flavorful broth and soaking up all the delicious flavors.1 Loaf Sourdough
Notes
Ingredients:
- Meatballs: Use a combination of ground beef, pork, or veal for the meatballs. You can also use ground turkey or chicken for a leaner option.
- Breadcrumbs: Use fresh breadcrumbs for the best texture. You can also use dried breadcrumbs, but make sure to soak them in milk or water before adding them to the meatball mixture.
- Cheese: Parmesan cheese adds a salty and savory flavor to the meatballs. You can also use other grated cheeses, such as Pecorino Romano or Asiago.
- Seasonings: Italian seasoning, garlic powder, onion powder, salt, and pepper are essential for flavoring the meatballs. You can also add other herbs and spices, such as oregano, basil, or red pepper flakes.
- Broth: Use a good quality chicken or beef broth. You can also use vegetable broth for a vegetarian option.
- Pasta: Small pasta shapes like conchiglie (shells), ditalini, or orzo work well in this soup.
- Vegetables: You can add a variety of vegetables to the soup, such as onions, carrots, celery, spinach, kale, or zucchini.
- Don't Overmix the Meatballs: When mixing the meatball ingredients, be careful not to overmix. This can make the meatballs tough.
- Brown the Meatballs: Browning the meatballs before adding them to the soup adds flavor and helps them hold their shape.
- Simmer Gently: Simmer the soup gently to prevent the meatballs from falling apart.
- Cook Pasta Separately: Cook the pasta separately and add it to the soup at the end. This will prevent the pasta from becoming mushy.
- Adjust Consistency: If the soup is too thick, add more broth or water. If it's too thin, simmer it uncovered for a few minutes to reduce the liquid.
- Taste and Adjust: Taste the soup before serving and adjust the seasonings as needed.
- Garnish: Garnish with fresh parsley, grated Parmesan cheese, or a drizzle of olive oil.
- Sides: Serve with crusty bread or a side salad for a complete meal.
- Spicy: Add a pinch of red pepper flakes to the meatballs or the soup for heat.
- Vegetarian: Use a plant-based meat substitute for the meatballs and vegetable broth for the soup.
- Beans: Add a can of drained and rinsed cannellini beans or chickpeas to the soup for extra protein and fiber.
Nutrition
Serving: 10oz | Calories: 692kcal | Carbohydrates: 99g | Protein: 35g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 2551mg | Potassium: 1129mg | Fiber: 10g | Sugar: 20g | Vitamin A: 1621IU | Vitamin C: 14mg | Calcium: 150mg | Iron: 7mg
Ingredients
Ingredients:
For the Meatballs:
- 1 lb ground beef
- 4 cloves garlic, minced
- 2 tablespoons parsley, chopped
- 2 tablespoons yellow onion, grated
- ½ cup Italian breadcrumbs
- 1 tablespoon tomato paste
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Soup:
- 2 tablespoons olive oil
- ¾ cup yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 36 oz marinara sauce
- ½ teaspoon fennel seeds, crushed
- 1 pinch red pepper flakes
- 32 oz vegetable broth or chicken broth
- 8 oz conchiglie pasta (or other small pasta)
For Serving:
- 1 loaf sourdough bread
Image Gallery Italian Meatball Soup
Italian Meatball Soup
Italian Meatball Soup
Italian Meatball Soup
Italian Meatball Soup
Italian Meatball Soup
Storage & Leftovers
Storing:
- Cool Down: Allow the soup to cool completely before storing. This helps prevent condensation and bacterial growth.
- Airtight Container: Transfer the cooled soup to an airtight container or a freezer-safe bag.
- Refrigerate: Store the container in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, you can freeze the soup for up to 2-3 months.
Reheating:
- Stovetop: Reheat the soup gently in a saucepan over medium heat, stirring occasionally, until heated through.
- Microwave: If using the microwave, reheat in short bursts, stirring in between, to prevent overheating and ensure even heating.
Tips for Best Quality:
- Separate Pasta: If you added pasta to the soup, it’s best to store it separately from the broth and meatballs. This will prevent the pasta from becoming mushy when reheated.
- Add Fresh Herbs: When reheating, add a sprinkle of fresh parsley or other herbs to brighten the flavors.
- Adjust Consistency: If the soup has thickened after refrigeration, you can add a little broth or water to thin it out when reheating.
Using Leftovers:
- Meatball Sandwiches: Use leftover meatballs to make meatball sandwiches.
- Pasta Sauce: Use the leftover soup as a base for a pasta sauce.
- Stuffed Peppers: Stuff bell peppers with the meatball mixture and bake.
By following these tips, you can ensure that your Italian Meatball Soup stays delicious and satisfying, even as leftovers!
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