Description
Meatball Soup is a hearty, comforting one-pot meal featuring tender homemade beef meatballs simmered with fresh vegetables, tomatoes, and herbs in a savory broth. This Italian-American classic is perfect for chilly evenings and family dinners, delivering rich flavors and nourishing warmth in every bowl.
Ingredients
For the Meatballs
- 1 lb (450 g) ground beef
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Soup
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups beef or chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups chopped spinach or kale
- 2 tablespoons chopped fresh parsley
Instructions
- Make the meatballs: In a large bowl, gently combine the ground beef, breadcrumbs, egg, grated Parmesan, minced garlic, Italian seasoning, salt, and black pepper until just mixed. Form the mixture into small, 1-inch diameter meatballs.
- Brown the meatballs: Heat olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches for 4–5 minutes, turning occasionally to brown evenly; they don’t need to be cooked through yet. Remove and set aside on a plate.
- Cook the vegetables: In the same pot, add diced onion, sliced carrots, and celery. Cook, stirring occasionally, for 4–5 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional 30 seconds, releasing its aroma.
- Make the broth: Pour in the beef or chicken broth and the canned diced tomatoes along with their juices. Season with Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil over medium-high heat.
- Simmer the meatballs: Return the browned meatballs to the pot. Reduce the heat to low and let the soup simmer, uncovered, for 15–20 minutes or until the meatballs are fully cooked and the vegetables are tender.
- Add the greens: Stir in the chopped spinach or kale and cook for an additional 2–3 minutes until the greens are wilted and tender.
- Serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley and serve the soup hot for a comforting meal.
Notes
- Make small meatballs so they cook quickly and are easy to eat with a spoon.
- You can substitute ground beef with ground turkey, chicken, pork, or a mixture of meats.
- Add small pasta such as orzo or ditalini for a heartier soup.
- For a low-carb version, replace pasta with zucchini noodles or extra vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
