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Italian Meatball Soup

A hearty and comforting soup featuring tender meatballs, vibrant vegetables, and a rich broth.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef Ideal for flavorful meatballs.
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 each egg Acts as a binder for the meatballs.
  • 2 cloves garlic, minced Adds aromatic depth.
  • 1 tsp Italian seasoning For added flavor.
  • to taste Salt and pepper Season to your preference.
For the Soup
  • 6 cups chicken broth Base of the soup.
  • 1 can (14 oz) diced tomatoes Add with their juice for richness.
  • 2 cups fresh spinach To add vibrant color and nutrients.
  • 2 each carrots, sliced For sweetness and texture.
  • 1 each celery stalk, chopped Adds crunch and flavor.
  • to taste Fresh basil for garnish Adds freshness when serving.

Method
 

Prepare the Meatballs
  1. In a mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
  2. Form the mixture into small meatballs, roughly 1 inch in diameter, and set aside.
Cook the Meatballs
  1. In a large pot, add a splash of oil and heat over medium-high heat.
  2. Add the meatballs to the pot and cook, turning occasionally, until they are browned on all sides (about 5-7 minutes). Remove the meatballs and set them aside on a plate.
Make the Soup Base
  1. In the same pot, add the chicken broth, diced tomatoes (with their juice), sliced carrots, and chopped celery.
  2. Bring this mixture to a boil, then reduce the heat and let it simmer for about 10 minutes until the vegetables are tender.
Combine it Together
  1. Add the browned meatballs back into the pot along with the fresh spinach.
  2. Continue to simmer for another 5 minutes until the spinach wilts and the meatballs are heated through.
Serve and Garnish
  1. Ladle the soup into bowls and top each serving with fresh basil and additional grated Parmesan cheese, if desired.
  2. Enjoy!

Notes

For best results, allow the meatballs to brown properly for enhanced flavor. Storing tips: Allow to cool, then store in an airtight container; lasts 3-4 days in the fridge or 3 months in the freezer. To reheat, thaw overnight and warm on the stove over low heat.