Description
Italian Meatballs Soup is a hearty and comforting dish featuring tender homemade meatballs simmered in a flavorful broth with vegetables, diced tomatoes, and small pasta. This classic soup combines the rich taste of beef and pork meatballs with aromatic herbs and vegetables, perfect for a satisfying meal on a chilly day.
Ingredients
Scale
For the Meatballs
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Soup
- 6 cups chicken or beef broth
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 1 cup small pasta (such as ditalini or acini di pepe)
- Fresh parsley, chopped (for garnish)
- Olive oil (for sautéing)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, ground pork, grated Parmesan cheese, breadcrumbs, egg, minced garlic, dried basil, dried oregano, and salt and pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape the Meatballs: Form the meat mixture into small, approximately 1-inch diameter meatballs. Set them aside on a plate or tray.
- Sauté Vegetables: Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery and sauté until the vegetables are tender and fragrant, about 5 to 7 minutes.
- Add Tomatoes and Broth: Pour in the diced tomatoes along with their juices and the chicken or beef broth. Bring the mixture to a rolling boil.
- Add Meatballs to Simmer: Reduce the heat to a gentle simmer. Carefully add the formed meatballs into the pot, ensuring they are submerged in the broth.
- Simmer Meatballs: Let the soup simmer for about 20 minutes, or until the meatballs are cooked through and have risen to the top of the soup.
- Cook the Pasta: Stir in the small pasta and cook according to package directions until al dente, typically about 8 to 10 minutes.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Serve the soup hot, garnished with freshly chopped parsley for a burst of color and flavor.
Notes
- Use fresh parsley for garnish to enhance the flavor and presentation.
- You can substitute ground turkey or chicken for a lighter version of meatballs.
- For a gluten-free option, use gluten-free breadcrumbs and pasta.
- Leftover soup can be stored in the refrigerator up to 3 days or frozen for longer storage.
- If the soup thickens after refrigerated, add a little broth or water when reheating.
