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Italian Meatball Soup: A Delicious & Easy Recipe

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Italian Meatball Soup, or as my Nonna used to call it, “Zuppa di Polpette,” is more than just a meal; it’s a warm hug in a bowl. Have you ever craved something comforting, flavorful, and deeply satisfying all at once? Then look no further! This recipe delivers on all fronts, offering a symphony of savory meatballs, tender vegetables, and a rich, herby broth that will transport you straight to a cozy Italian kitchen.

This classic soup has roots that run deep in Italian-American culinary history. It’s a testament to resourceful cooking, transforming humble ingredients into a hearty and nourishing dish. Passed down through generations, each family adds their own special touch, making it a truly personal and cherished recipe. The beauty of Italian Meatball Soup lies in its simplicity and adaptability.

People adore this soup for so many reasons. The tender, flavorful meatballs are undeniably the star, offering a satisfying bite with every spoonful. The broth, infused with aromatic herbs and vegetables, is both comforting and invigorating. Plus, it’s a relatively quick and easy meal to prepare, perfect for busy weeknights or when you’re simply craving a taste of home. So, gather your ingredients, and let’s create a pot of this magical soup together!

Italian Meatball Soup this RECIPE

Ingredients:

  • For the Meatballs:
    • 1 pound ground beef (80/20 blend is ideal for flavor and moisture)
    • 1/2 pound ground pork (adds richness and depth)
    • 1 cup breadcrumbs (Italian seasoned preferred, or plain with added Italian seasoning)
    • 1/2 cup grated Parmesan cheese (freshly grated is best!)
    • 1/4 cup chopped fresh parsley
    • 2 cloves garlic, minced
    • 1 large egg, lightly beaten
    • 1/4 cup milk (or beef broth for extra flavor)
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • For the Soup:
    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 2 carrots, peeled and chopped
    • 2 celery stalks, chopped
    • 4 cloves garlic, minced
    • 8 cups beef broth (low sodium is recommended so you can control the salt)
    • 1 (28 ounce) can crushed tomatoes
    • 1 (15 ounce) can diced tomatoes, undrained
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon red pepper flakes (optional, adjust to your spice preference)
    • 1 bay leaf
    • 1 cup small pasta (such as ditalini, acini di pepe, or orzo)
    • 1 cup chopped fresh spinach (or other leafy green like kale or escarole)
    • Salt and pepper to taste
    • Grated Parmesan cheese, for serving (optional)
    • Fresh parsley, for garnish (optional)

Making the Meatballs:

  1. In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, milk (or beef broth), salt, pepper, and red pepper flakes (if using). Don’t overmix! Overmixing will result in tough meatballs. Use your hands to gently incorporate all the ingredients until just combined.
  2. Once the mixture is combined, it’s time to form the meatballs. I like to use a small cookie scoop to ensure they are all roughly the same size (about 1 inch in diameter). This helps them cook evenly. You can also just use your hands.
  3. Roll the meat mixture into small, round meatballs. Place the meatballs on a baking sheet lined with parchment paper. This prevents them from sticking.

Browning the Meatballs (Optional but Recommended):

  1. While browning the meatballs isn’t strictly necessary (they will cook in the soup), it adds a wonderful depth of flavor and helps them hold their shape better.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  3. Working in batches (don’t overcrowd the pan!), brown the meatballs on all sides until they are nicely seared. They don’t need to be cooked through at this point, just browned.
  4. Remove the browned meatballs from the skillet and set them aside.

Building the Soup Base:

  1. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery to the pot and cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This is called mirepoix and it’s the foundation of many great soups.
  3. Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic!
  4. Pour in the beef broth, crushed tomatoes, and diced tomatoes. Stir to combine.
  5. Add the dried oregano, dried basil, red pepper flakes (if using), and bay leaf to the pot.
  6. Bring the soup to a simmer.

Cooking the Soup:

  1. Gently add the meatballs to the simmering soup.
  2. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. This allows the meatballs to cook through and the vegetables to become tender.
  3. After the soup has simmered for at least 30 minutes, add the pasta to the pot.
  4. Continue to simmer, uncovered, until the pasta is cooked al dente, according to the package directions (usually about 8-10 minutes).
  5. Once the pasta is cooked, stir in the chopped spinach (or other leafy green) until it wilts, about 1-2 minutes.
  6. Remove the bay leaf from the soup.
  7. Taste the soup and adjust the seasoning with salt and pepper as needed. Remember that the broth and Parmesan cheese already contain salt, so taste before adding more.

Serving:

  1. Ladle the Italian meatball soup into bowls.
  2. Garnish with grated Parmesan cheese and fresh parsley, if desired.
  3. Serve hot and enjoy! This soup is even better the next day, as the flavors continue to develop.

Tips and Variations:

  • Meatball Variations: Feel free to experiment with different types of ground meat. Ground turkey or chicken can be used in place of the beef or pork. You can also add other seasonings to the meatballs, such as garlic powder, onion powder, or Italian seasoning.
  • Vegetable Variations: You can add other vegetables to the soup, such as zucchini, green beans, or bell peppers. Add them along with the carrots and celery.
  • Pasta Variations: If you don’t have ditalini, acini di pepe, or orzo, you can use other small pasta shapes, such as elbow macaroni or small shells. You can also use gluten-free pasta.
  • Spice Level: Adjust the amount of red pepper flakes to your liking. If you don’t like spice, omit them altogether.
  • Make it Creamy: For a creamier soup, stir in a dollop of heavy cream or sour cream just before serving.
  • Slow Cooker Option: This soup can easily be made in a slow cooker. Brown the meatballs as directed, then transfer them to the slow cooker along with the vegetables, broth, tomatoes, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta during the last 30 minutes of cooking. Stir in the spinach just before serving.
  • Freezing Instructions: This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Broth Choice: While beef broth is traditional, you can also use chicken broth or vegetable broth. Using homemade broth will elevate the flavor even more.
  • Breadcrumb Type: Panko breadcrumbs will give the meatballs a lighter texture, while regular breadcrumbs will make them denser. You can also use gluten-free breadcrumbs.
  • Herb Variations: Fresh herbs always add a brighter flavor. Consider adding fresh basil, oregano, or thyme to the soup.
  • Adding Wine: For a richer flavor, add 1/2 cup of dry red wine to the pot after sautéing the vegetables. Let it simmer for a few minutes to reduce before adding the broth.
  • Using Canned Beans: Add a can of drained and rinsed cannellini beans or kidney beans for extra protein and fiber. Add them along with the tomatoes.

Troubleshooting:

  • Meatballs Falling Apart: If your meatballs are falling apart, it could be due to overmixing or not enough binder (breadcrumbs and egg). Make sure to gently combine the ingredients and use the correct amount of breadcrumbs and egg.
  • Soup Too Thick: If the soup is too thick, add more broth until it reaches your desired consistency.
  • Soup Too Thin: If the soup is too thin, simmer it uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
  • Soup Too Salty: If the soup is too salty, add a pinch of sugar or a splash of vinegar to balance the flavors. You can also add a peeled potato to the soup while it simmers; the potato will absorb some of the salt. Remove the potato before serving.
  • Pasta Overcooked: To prevent the pasta from becoming overcooked, add it

    Italian Meatball Soup

    Conclusion:

    So there you have it! This Italian Meatball Soup isn’t just another recipe; it’s a warm hug in a bowl, a taste of Italy right in your own kitchen, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone who loves comforting, flavorful food. The combination of tender, juicy meatballs, hearty vegetables, and that rich, savory broth is simply irresistible. It’s the kind of meal that makes you want to curl up on the couch with a good book and forget about the world outside.

    But what truly sets this soup apart is its versatility. Feel free to get creative and adapt it to your own tastes and preferences. For a lighter version, you can use ground turkey or chicken instead of beef for the meatballs. If you’re a fan of spice, add a pinch of red pepper flakes to the broth for a little kick. And for those who love a bit of tang, a squeeze of fresh lemon juice at the end brightens up the flavors beautifully.

    Serving Suggestions and Variations:

    • Serve it with a crusty loaf of Italian bread for dipping into that delicious broth.
    • Top it with a dollop of ricotta cheese and a sprinkle of fresh parsley for an extra touch of richness and flavor.
    • Add some cooked pasta, like ditalini or orzo, to make it even more hearty and filling.
    • For a vegetarian option, you can easily substitute the meatballs with cannellini beans or chickpeas.
    • If you have leftover roasted vegetables, toss them in for added flavor and nutrients.

    I’ve made this Italian Meatball Soup countless times, and it’s always a hit. My family raves about it, and I often find myself making a double batch just so I can have leftovers for lunch the next day. It’s the perfect meal for a chilly evening, a cozy weekend, or any time you’re craving something comforting and satisfying.

    But don’t just take my word for it! I wholeheartedly encourage you to give this recipe a try. I’m confident that you’ll love it as much as I do. And once you’ve made it, I’d love to hear about your experience. Did you make any modifications? What did your family think? Share your thoughts and photos in the comments below! I’m always eager to learn from my readers and see how you’ve made this recipe your own.

    So go ahead, grab your apron, gather your ingredients, and get ready to create a culinary masterpiece. This Italian Meatball Soup is waiting to be discovered, and I can’t wait to hear all about your delicious adventures in the kitchen. Happy cooking!

    Remember to adjust the seasoning to your liking and don’t be afraid to experiment with different ingredients. Cooking should be fun and creative, so let your imagination run wild! And most importantly, enjoy the process of creating something delicious and nourishing for yourself and your loved ones.

    Italian Meatball Soup: A Delicious & Easy Recipe

    Hearty Italian Meatball Soup with tender meatballs, vegetables, pasta, and flavorful broth. A family favorite perfect for chilly days!

    Save This Recipe
    Prep Time30 minutes
    Cook Time1 hour
    Total Time90 minutes
    Yield6-8 servings
    👨‍🍳By: Lily
    📂Category: Dinner
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 6-8 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Meatball Variations: Ground turkey or chicken can be substituted. Add garlic powder, onion powder, or Italian seasoning to the meatballs.
    • Vegetable Variations: Add zucchini, green beans, or bell peppers.
    • Pasta Variations: Use elbow macaroni or small shells. Gluten-free pasta can be used.
    • Spice Level: Adjust red pepper flakes to your liking.
    • Make it Creamy: Stir in heavy cream or sour cream before serving.
    • Slow Cooker Option: Brown meatballs, then transfer to slow cooker with vegetables, broth, tomatoes, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. Add pasta during the last 30 minutes. Stir in spinach before serving.
    • Freezing Instructions: Cool completely before freezing in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
    • Broth Choice: Chicken broth or vegetable broth can be used.
    • Breadcrumb Type: Panko breadcrumbs will give the meatballs a lighter texture, while regular breadcrumbs will make them denser. You can also use gluten-free breadcrumbs.
    • Herb Variations: Fresh basil, oregano, or thyme can be added to the soup.
    • Adding Wine: Add 1/2 cup of dry red wine after sautéing the vegetables. Let it simmer for a few minutes to reduce before adding the broth.
    • Using Canned Beans: Add a can of drained and rinsed cannellini beans or kidney beans for extra protein and fiber. Add them along with the tomatoes.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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