Description
A hearty and comforting meatball soup featuring tender homemade beef meatballs simmered with vegetables, herbs, and small pasta in a rich tomato-based broth. Perfect as a satisfying one-pot meal for family dinners.
Ingredients
For the Meatballs
- 500 g ground beef
- 1/3 cup breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Soup
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 can (400 g) diced tomatoes
- 6 cups beef or chicken broth
- 1 cup small pasta
- 1 tsp Italian seasoning
- 2 cups fresh spinach
- Salt and black pepper, to taste
- Fresh parsley, for garnish
- Grated Parmesan, optional for garnish
Instructions
- Prepare Meatballs: In a bowl, combine ground beef, breadcrumbs, egg, grated Parmesan, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until all ingredients are combined, then shape the mixture into small meatballs for even cooking.
- Brown Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches and brown them on all sides for about 4–5 minutes, turning occasionally. Once browned, transfer the meatballs onto a plate and set aside.
- Sauté Vegetables: In the same pot, add diced onion, sliced carrots, and celery. Cook for approximately 5 minutes until the vegetables begin to soften, stirring occasionally.
- Add Garlic: Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Add Liquids and Seasoning: Pour in the diced tomatoes with their juices, beef or chicken broth, and Italian seasoning. Stir to combine, then bring the soup to a gentle boil.
- Simmer Meatballs: Return the browned meatballs to the pot. Reduce the heat to low and simmer the soup for 10 minutes, allowing the meatballs to cook through and flavors to meld.
- Cook Pasta: Add the small pasta to the pot and cook according to the package instructions, usually around 8–10 minutes.
- Add Spinach: In the final 2 minutes of cooking, stir in fresh spinach so it wilts into the soup.
- Season and Garnish: Taste the soup and season with salt and black pepper as needed. Garnish with chopped fresh parsley and grated Parmesan cheese if desired before serving.
Notes
- Keep the meatballs small to ensure quick and even cooking.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Use rice instead of pasta to make the soup gluten-free.
- When storing leftovers, cook the pasta separately to prevent it from becoming overly soft and mushy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup, Main Course, Dinner
- Method: Stovetop
- Cuisine: Italian-American
