Italian Meatball Soup

Italian cuisine is renowned for its rich flavors, hearty ingredients, and comforting dishes that evoke a sense of home and family. From the vibrant plates of spaghetti to the rustic charm of risotto, Italian food has a way of bringing people together over shared meals. Among these treasured recipes, Italian Meatball Soup stands out as a favorite family dish, offering a delightful combination of savory meatballs, nourishing broth, and fresh vegetables. This soup not only warms the body but also the heart, making it a wholesome meal perfect for any season—whether it's a chilly winter evening or a cozy autumn afternoon.

Discover the heartwarming flavors of Italian Meatball Soup, a dish that embodies the essence of family and tradition in Italian cooking. This comforting soup features juicy meatballs, a rich broth, and fresh vegetables, making it perfect for any season. With its hearty ingredients and tantalizing aromas, this recipe is sure to warm your soul and create lasting memories at the dinner table. Dive into this classic dish and explore variations that suit your taste!

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Ingredients

For the Meatballs:

1 lb ground beef or ground turkey

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1 large egg

2 cloves garlic, minced

1 tsp dried oregano

Salt and pepper to taste

For the Soup:

1 tablespoon olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups chicken or vegetable broth

1 can (14 oz) diced tomatoes (with juices)

1 teaspoon dried basil

1 teaspoon dried thyme

Salt and pepper to taste

1 cup small pasta (like ditalini or elbow)

Fresh basil leaves for garnish

Grated Parmesan cheese, for serving

Instructions

Prepare the Meatballs: In a large bowl, combine the ground beef (or turkey), breadcrumbs, Parmesan cheese, chopped parsley, egg, minced garlic, oregano, salt, and pepper. Mix until just combined. Form the mixture into small meatballs, about 1 inch in diameter, and set aside on a plate.

Brown the Meatballs: In a large pot over medium heat, add a bit of olive oil. Once hot, add the meatballs in batches to avoid overcrowding. Cook for about 2-3 minutes on each side, until browned but not fully cooked through. Remove the meatballs from the pot and set aside.

Sauté the Vegetables: In the same pot, add more olive oil if needed. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are soft. Stir in the minced garlic and cook for another minute until fragrant.

Build the Soup: Add in the chicken or vegetable broth, diced tomatoes (with juice), basil, thyme, salt, and pepper. Bring the mixture to a simmer.

Cook the Pasta: Once the soup is simmering, add the small pasta to the pot. Cook for about 5-7 minutes, or according to package instructions, until al dente.

Return the Meatballs: Carefully add the browned meatballs back into the soup. Simmer for an additional 5 minutes, or until the meatballs are cooked through.

Serve and Garnish: Ladle the soup into bowls, garnish with fresh basil leaves, and sprinkle with grated Parmesan cheese. Serve hot with crusty bread or a side salad.

Prep Time, Total Time, Servings:

20 min | 40 min | 6 servings