Italian Meatball Soup
A warm, hearty Italian Meatball Soup that's healthy(ish) and perfect for chilly nights. Quick to prepare and great for meal prep, this soup is packed with flavor and comfort.
Ingredients
For the meatballs
- 1 slice soft bread (about ¾ cup fluffed bread crumbs) Use day-old bread for best crumbs.
- ½ lb ground beef Use good-quality ground beef.
- ½ lb ground turkey Can substitute with chicken or another meat.
- ½ cup shredded parmesan cheese Freshly grated preferred.
- 1 egg
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
For the soup
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 small onion, finely chopped
- 2 tablespoons tomato paste
- 3 cloves garlic Minced.
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes Adjust to taste.
- 4 cups low sodium chicken broth Can use vegetable broth for a vegetarian version.
- 1 can (28 oz) diced or crushed tomatoes Canned tomatoes are fine.
- 1 piece parmesan rind Adds depth of flavor.
- 1 cup ditalini pasta, uncooked Can substitute with orzo or other small pasta.
- 2 cups spinach, roughly chopped Fresh spinach preferred.
- ½ cup marinara sauce For added flavor.
Instructions
Preparation
- Tear bread into small pieces and process in a food processor until fine crumbs.
- In a large bowl, combine bread crumbs, beef, turkey, cheese, egg, Italian seasoning, salt, and pepper. Mix gently and let sit for 10-20 minutes.
- Shape mixture into 1 inch meatballs (yields about 30-35).
Cooking
- Heat 2 tablespoons of oil in a large pot over medium-high heat. Brown meatballs for about 2 minutes per side, then set aside.
- Add carrots, celery, and onion. Cook for about 5 minutes until crisp-tender.
- Stir in tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf. Cook for 1 minute.
- Add chicken broth, diced tomatoes, and parmesan rind. Bring to a simmer, scraping up browned bits from the bottom.
- Cook for 5 minutes until vegetables are almost tender. Add pasta and meatballs, cover, and reduce heat to medium. Cook for 10 minutes until pasta is al dente.
- Stir in spinach and marinara sauce. Adjust seasonings to taste and serve.
Notes
Use day-old bread for best results. Soup can be made ahead; freeze meatballs and drop them into soup when ready. Store in airtight containers, lasts 3-4 days in fridge and up to 3 months in freezer.