Proven way to grow authentic Meatball Soup (Italian)
This recipe guides you through making an authentic Italian meatball soup, focusing on rich flavors and tender meatballs. It’s a comforting and hearty dish perfect for any occasion.
Equipment
- large bowl
- large pot
- Dutch oven
Ingredients
Meatballs
- 1 lb ground beef
- 1 egg
- 0.5 cup bread crumbs
- 0.25 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Soup
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 6 cups beef broth
- 0.5 cup small pasta (e.g., ditalini)
- 5 oz fresh spinach
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh basil, chopped
Instructions
Prepare Meatballs
- In a large bowl, combine ground beef, egg, bread crumbs, Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper.
- Mix gently until just combined, then roll the mixture into small, 1-inch meatballs.
Cook Soup Base
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion, carrots, and celery, cooking until softened, about 5-7 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
Simmer Soup
- Add crushed tomatoes and beef broth to the pot, bring the mixture to a simmer.
- Gently drop the meatballs into the simmering broth and cook for 15-20 minutes, or until cooked through.
Add Pasta and Finish
- Stir in the small pasta and cook according to package directions until al dente.
- Add fresh spinach and chopped basil, cooking until the spinach wilts, then season with salt and pepper to taste.
Notes
For extra flavor, lightly brown the meatballs in a separate pan before adding them to the soup. You can also customize the vegetables based on your preferences or what's in season.