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- 1 lb ground beef - 1/2 lb ground pork - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper, to taste - 8 cups beef broth - 1 can (14 oz) diced tomatoes (with juice) - 2 cups sliced carrots - 2 cups chopped kale or spinach - 1 cup small pasta (like ditalini or orzo) - 2 tablespoons olive oil - Fresh basil leaves for garnish The heart of my Hearty Italian Meatball Soup lies in its main ingredients. I start with proteins: ground beef and pork. They blend well, offering rich flavors and moisture. The breadcrumbs and egg help bind the meatballs and keep them juicy. Garlic, oregano, and basil add depth and warmth to every bite. The beef broth and diced tomatoes create a savory base for the soup, while carrots and greens bring freshness and color. - Additional seasonings - Vegetarian substitutes - Garnishes You can add extra seasonings for more flavor. A pinch of red pepper flakes can spice things up. If you want a meatless option, try using lentils or chickpeas instead of meat. For garnishes, fresh basil leaves or a sprinkle of Parmesan cheese can make your soup look and taste amazing. - Large pot - Mixing bowl - Plate for meatballs - Ladle or serving spoon For this recipe, you will need a large pot to cook the soup and a mixing bowl for the meatballs. A plate helps hold the formed meatballs before cooking. A ladle or serving spoon is handy for serving. Having these tools ready will make your cooking easier and more fun. {{ingredient_image_1}} Mixing ingredients Start by taking a large mixing bowl. Add 1 pound of ground beef and 1/2 pound of ground pork. Next, mix in 1/2 cup of breadcrumbs and 1/4 cup of grated Parmesan cheese. Crack 1 large egg into the bowl. Then, add 2 minced garlic cloves, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Season with salt and pepper to taste. Use your hands to mix everything until it is well combined. Forming meatballs Once your mixture is ready, take small portions and roll them into balls. Aim for about 1 inch in diameter. Place the formed meatballs on a plate. This step is fun and helps you feel connected to your food. Browning meatballs Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, gently add the meatballs to the pot. Brown them on all sides for about 5 minutes. This adds great flavor and texture. After browning, remove the meatballs and set them aside. Building the soup base In the same pot, add 2 cups of sliced carrots. Cook them for about 3 minutes until they start to get soft. Then, pour in 8 cups of beef broth and a can of diced tomatoes (14 oz) with their juice. Bring this mixture to a simmer. The aroma will fill your kitchen and excite your taste buds. Adding vegetables and pasta After the soup base simmers, return the browned meatballs to the pot. Let them simmer for 15 minutes. Then, stir in 2 cups of chopped kale or spinach and 1 cup of small pasta, like ditalini or orzo. This adds color and nutrition to your soup. Simmering times Cook everything for an additional 10 to 12 minutes, or until the pasta is al dente. Taste the soup and adjust the seasoning with more salt and pepper if needed. This final step ensures every bite is packed with flavor. To make great meatballs, start with the right mix. I use both ground beef and ground pork. This blend adds depth and flavor. The pork keeps the meatballs moist, which is key for tenderness. - Techniques for flavor: - Add minced garlic and dried herbs like oregano and basil. These give your meatballs a tasty kick. - Grated Parmesan cheese adds a nice umami flavor. - Ensuring tenderness: - Don't overmix the meat. Mix until just combined. - Use a light hand when forming meatballs. Aim for about one inch in size. When cooking the soup, you want the right thickness and flavor. - Adjusting for thickness: - If you like a thicker soup, add less broth. You can also let it simmer longer to reduce it. - Use small pasta like ditalini or orzo to help thicken the soup as well. - Flavor enhancing tips: - Sauté the carrots before adding broth. This builds a richer flavor base. - Don’t forget to taste! Add salt and pepper to enhance the soup's taste. How you serve this soup can make it even better. - Best accompaniments: - Pair it with crusty bread. It’s perfect for dipping! - A simple salad on the side adds freshness. - Presentation ideas: - Garnish each bowl with fresh basil leaves. This adds a pop of color. - Serve in large bowls to show off the hearty meatballs and veggies. Pro Tips Use Fresh Herbs: Fresh basil adds a bright flavor to the soup. Consider adding it at the end of cooking to preserve its vibrant taste. Customize the Meatballs: Feel free to mix in other meats like turkey or chicken, or add spices such as red pepper flakes for a kick. Make it Ahead: This soup tastes even better the next day! Make a big batch and store leftovers in the refrigerator for easy meals. Perfect Pasta Cooking: To avoid mushy pasta, add it to the soup during the last 10-12 minutes of cooking so it remains al dente. {{image_2}} You can change the meat in the meatballs. Try turkey or chicken instead of beef and pork. These options make the soup leaner. They still taste great! You can also make meatless meatballs. Use lentils or chickpeas. You can blend them with spices. This will give you a hearty flavor without meat. If you need gluten-free options, use gluten-free breadcrumbs. They work just as well in the meatballs. You can also skip the pasta or use gluten-free pasta. This way, everyone can enjoy the soup. For low-carb diets, replace the pasta with zucchini noodles. You can spiralize zucchini into thin strips. This keeps the soup light yet filling. Want some heat? Add red pepper flakes to the soup. This gives it a nice kick. You can also try different herbs and spices. Swap basil for thyme or rosemary. Each one will change the flavor in a fun way. You can even mix and match herbs. This way, you create your own unique taste. To store leftovers, let the soup cool first. Then, place it in a container with a lid. Make sure to seal it tightly. You can keep the soup in the fridge for about three to four days. This way, you can enjoy it later. For freezing, pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Label your containers with the date. The soup stays good for about three months in the freezer. When you're ready to eat, remember to thaw it in the fridge overnight. When you reheat the soup, do it slowly over low heat. This keeps the flavors rich and the texture smooth. Stir often to avoid sticking. You can also use the microwave, but do it in short bursts. Always check the temperature to ensure it's hot throughout. Enjoy your comforting bowl of soup again! To boost flavor in your meatballs, use good seasoning. Salt and pepper are key. Add garlic for zest. You can also mix in grated cheese for richness. Try using fresh herbs like parsley or thyme for brightness. - Suggestions for seasoning: - Salt - Black pepper - Minced garlic - Additional herbs: - Fresh parsley - Thyme - Chopped basil Yes, you can use frozen meatballs. They save time and still taste good. Just add them directly to the soup. You may need to cook them a bit longer. - Recommendations and adjustments: - Add frozen meatballs straight to the soup. - Adjust cooking time by 5-10 minutes. - Cooking times for frozen meatballs: - Simmer for 20-25 minutes or until cooked through. You can pair this soup with bread or salads. A simple green salad adds freshness. Garlic bread makes a great side too. Top your soup with extra cheese for a nice touch. - Suggested side dishes: - Garlic bread - Green salad - Complementary toppings: - Grated Parmesan cheese - Fresh basil leaves This article shared how to create a tasty Italian meatball soup. We covered key ingredients, cooking steps, and helpful tips. I also included ways to vary the recipe and store leftovers properly. Remember, the right flavor and texture can make your soup shine. Use fresh herbs and adjust spices to fit your taste. Enjoy the warmth and comfort of your homemade creation. Cooking is fun, so explore and make it your own!

Hearty Italian Meatball Soup

A comforting and flavorful soup filled with meatballs, vegetables, and pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 2 ground pork
  • 1 2 cup breadcrumbs
  • 1 4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 8 cups beef broth
  • 1 can (14 oz) diced tomatoes (with juice)
  • 2 cups sliced carrots
  • 2 cups chopped kale or spinach
  • 1 cup small pasta (like ditalini or orzo)
  • 2 tablespoons olive oil
  • for garnish fresh basil leaves

Instructions
 

  • In a mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix until well incorporated.
  • Form the mixture into small meatballs, about 1 inch in diameter, and place them on a plate.
  • In a large pot, heat olive oil over medium heat. Once hot, add the meatballs gently and brown them on all sides, about 5 minutes. Remove meatballs and set aside.
  • In the same pot, add sliced carrots and cook for about 3 minutes until they start to soften.
  • Pour in the beef broth and diced tomatoes with their juice. Bring to a simmer.
  • Add the browned meatballs back into the pot and simmer for 15 minutes.
  • Stir in the chopped kale or spinach and pasta. Cook for an additional 10-12 minutes, or until the pasta is al dente.
  • Taste and adjust seasoning with salt and pepper as desired.
  • Serve hot, garnished with fresh basil leaves on top.

Notes

Feel free to substitute the greens with your favorite leafy vegetables.
Keyword Italian, meatballs, soup