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–+ servings
Italian Meatball Soup

Italian Meatball Soup: Your Cozy Comfort Food Delight

Experience the warmth of Italian Meatball Soup, a hearty and comforting dish perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef or ground turkey for lighter option
  • 1 lb Ground Pork or increase ground beef if unavailable
  • 1 cup Breadcrumbs or crushed crackers for gluten-free
  • 1/2 cup Grated Parmesan Cheese or Pecorino Romano for sharper taste
  • 1/4 cup Fresh Parsley or fresh basil as alternative
  • 1 large Egg or flax egg for vegan option
  • 2 cloves Minced Garlic or garlic powder
  • 1 tbsp Italian Seasoning or a mix of oregano, basil, and thyme
  • to taste Salt
  • to taste Pepper
For the Soup Base
  • 2 tbsp Olive Oil or any cooking oil
  • 1 cup Diced Onion
  • 1 cup Diced Carrots
  • 1 cup Diced Celery or other vegetables like bell peppers
  • 4 cups Chicken Broth or vegetable broth for vegetarian
  • 1 can Diced Tomatoes or fresh tomatoes
  • 1 cup Heavy Cream or coconut milk for dairy-free
  • 2 cups Chopped Spinach or kale, Swiss chard
  • 1/2 tsp Red Pepper Flakes optional for heat
  • for garnish Fresh Basil or other herbs

Equipment

  • large bowl
  • skillet
  • soup pot
  • baking sheet
  • Spoon

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, parsley, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just blended.
  2. Shape the mixture into 20-24 small meatballs, each about 1 inch in diameter.
  3. In a large skillet, heat olive oil over medium heat. Add the meatballs in batches, cooking for about 5-7 minutes until browned on all sides.
  4. Return to the skillet and add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
  5. Pour in the chicken broth and diced tomatoes, bringing the mixture to a gentle boil before reducing to a simmer.
  6. Gently add the browned meatballs back into the pot, stirring to immerse them in the broth, and simmer for about 10 minutes.
  7. Pour in the heavy cream and stir well, adding red pepper flakes if desired. Let simmer for another 10-15 minutes.
  8. Fold in the chopped spinach and let it wilt for 2-3 minutes. Serve hot, garnished with fresh basil.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 30IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Don’t overmix the meatball ingredients to keep them tender. Store leftovers in the fridge for up to 3 days or freeze for 3 months.

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