Description
A cozy and hearty meatball soup featuring tender mini meatballs, fresh vegetables, and pasta simmered in a flavorful tomato-based broth. This comforting Italian-American soup is perfect for a satisfying meal any day of the week.
Ingredients
Meatballs and Broth
- 1 lb mini meatballs (store-bought or homemade, turkey or beef)
- 6 cups broth (beef, chicken, or vegetable)
- 1 can (14.5 oz) diced tomatoes
Vegetables and Pasta
- 1 onion, diced
- 1 cup carrots, sliced
- 2 garlic cloves, minced
- 1 cup spinach
- 1 cup pasta (orzo or ditalini)
- Salt & pepper, to taste
Instructions
- Brown the Meatballs: In a large pot over medium heat, brown the mini meatballs until they are cooked through and have a nice golden crust. Remove the meatballs and set aside to keep warm.
- Sauté Vegetables: In the same pot, add diced onion, sliced carrots, and minced garlic. Cook until the vegetables soften and the onions become translucent, about 5 minutes, stirring occasionally to avoid burning.
- Add Broth and Tomatoes: Pour in the broth and the canned diced tomatoes with their juice. Stir to combine and bring the mixture to a gentle boil.
- Simmer with Pasta and Meatballs: Add the pasta and browned meatballs back into the pot. Reduce heat to a simmer and cook for about 15 minutes, or until the pasta is tender and cooked through.
- Finish with Spinach: Stir in the fresh spinach and cook for an additional 2-3 minutes until the spinach wilts and is fully incorporated into the soup. Taste and season with salt and pepper as needed. Serve warm.
Notes
- Use either turkey or beef meatballs according to preference.
- For meal prep and freezing, omit pasta and add it fresh when reheating the soup to prevent sogginess.
- Feel free to substitute spinach with kale or other leafy greens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
