Quick way to grow 30-Minute Italian Meatball Soup
This hearty Italian Meatball Soup comes together in just 30 minutes, making it a perfect weeknight meal. Flavorful meatballs simmer in a rich tomato broth with pasta and spinach for a comforting and satisfying dish.
Equipment
- large bowl
- large pot or Dutch oven
Ingredients
For the Meatballs
- 1 lb ground beef
- 1 egg beaten
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese grated
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Soup
- 6 cups beef broth
- 1 28-oz can crushed tomatoes
- 1 cup ditalini pasta
- 5 oz fresh spinach
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- to taste salt
- to taste black pepper
- for serving Parmesan cheese grated
Instructions
Make the Meatballs
- In a large bowl, combine ground beef, egg, breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until just combined, then form into small meatballs, about 1 inch in diameter.
Cook the Soup
- Heat olive oil in a large pot or Dutch oven over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in beef broth and crushed tomatoes, then bring to a boil. Carefully add the meatballs to the boiling broth and reduce heat to a simmer.
- Stir in ditalini pasta, dried oregano, and dried basil. Cook for 8-10 minutes, or until pasta is al dente and meatballs are cooked through.
- Stir in fresh spinach and cook until wilted, about 1-2 minutes. Season with salt and black pepper to taste.
- Ladle into bowls and serve hot, garnished with extra grated Parmesan cheese if desired.
Notes
For a spicier kick, add a pinch of red pepper flakes to the soup. You can also use ground turkey or chicken for a lighter version of this soup.