Name: Delicious Italian Meatball Soup
Ingredients: Meatballs: 1 lb ground beef (alternative: ground turkey for a lighter option); 1 large egg; ¼ cup breadcrumbs; ¼ cup grated Parmesan cheese; 1 tbsp fresh parsley, chopped (or 1 tsp dried); 2 cloves garlic, minced; ½ tsp salt; ¼ tsp black pepper; Soup Base: 1 tbsp olive oil; 1 medium onion, diced; 2 carrots, peeled and sliced; 2 stalks celery, sliced; 3 cloves garlic, minced; 6 cups chicken broth; 1 can (14 oz) diced tomatoes; 1 cup tomato sauce; 1 tsp dried oregano; ½ tsp dried basil; 1 bay leaf; 1 cup small pasta (like ditalini or orzo) or ½ cup uncooked rice; 2 cups fresh spinach or kale, chopped; Salt and pepper to taste; For Serving: Grated Parmesan cheese; Fresh parsley or basil, chopped; Crusty bread or garlic toast

Description

Delight in hearty Italian meatball soup, rich with savory flavors and comforting ingredients for a satisfying meal.

Ingredients

Scale

Meatballs:
- 1 lb ground beef (alternative: ground turkey for a lighter option)
- 1 large egg
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Soup Base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 cup tomato sauce
- 1 tsp dried oregano
- ½ tsp dried basil
- 1 bay leaf
- 1 cup small pasta (like ditalini or orzo) or ½ cup uncooked rice
- 2 cups fresh spinach or kale, chopped
- Salt and pepper to taste
For Serving:
- Grated Parmesan cheese
- Fresh parsley or basil, chopped
- Crusty bread or garlic toast

Instructions

Make the Meatballs:In a large mixing bowl, combine 1 lb of ground beef, 1 large egg, ¼ cup breadcrumbs, ¼ cup grated Parmesan cheese, 1 tbsp freshly chopped parsley (or 1 tsp dried), 2 minced cloves of garlic, ½ tsp salt, and ¼ tsp black pepper. Mix these ingredients gently until they are just combined—avoid overmixing to keep the meatballs tender. Roll the mixture into 1-inch meatballs.In a large pot, heat 1 tbsp of olive oil over medium heat. Add the meatballs and brown them on all sides, which should take about 5 minutes. Once browned, remove them from the pot and set them aside.
Prepare the Soup Base:In the same pot, add the diced onion, peeled and sliced 2 carrots, and sliced 2 stalks of celery. Sauté these vegetables until they have softened, which usually takes about 5-7 minutes. Afterward, add 3 minced cloves of garlic and cook for an additional minute until fragrant.Next, pour in 6 cups of chicken broth, 1 can of diced tomatoes (14 oz), and 1 cup of tomato sauce. Season the mixture with 1 tsp dried oregano, ½ tsp dried basil, and 1 bay leaf. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld.
Cook the Soup:After your soup base has simmered, return the meatballs to the pot and let them simmer in the broth for 20-25 minutes. During the last 10 minutes of cooking, add 1 cup of small pasta (like ditalini or orzo) or ½ cup of uncooked rice, stirring occasionally to prevent sticking. Finally, stir in 2 cups of chopped fresh spinach or kale in the last 5 minutes of cooking to keep it vibrant and nutritious. Taste and adjust the seasoning with additional salt and pepper as needed.
Serve:Once everything is well combined and cooked, ladle your Italian Meatball Soup into bowls. Top each serving with grated Parmesan cheese and freshly chopped parsley or basil. Enjoy this delicious meal with crusty bread or garlic toast to soak up the savory broth!