Description
Cozy up with a bowl of hearty Italian Meatball Soup! This comforting dish features tender meatballs, a creamy tomato broth, fresh spinach, and pasta, making it a wholesome and satisfying meal for any occasion.
Ingredients
For the Meatballs:
- Large egg (beaten) – 1
- Heavy cream or milk – ½ cup
- Italian breadcrumbs – ½ cup
- Parmesan cheese (grated) – ¼ cup
- Garlic (finely diced) – 3 cloves
- Salt – 1 tsp
- Black pepper – ½ tsp
- Ground beef (80% lean) – ½ pound
- Ground pork – ½ pound
For the Soup Base:
- Olive oil – 1 tbsp
- Butter – 1 tbsp
- Yellow onion (diced) – 1
- Bell peppers (diced) – ½ cup
- Garlic (minced) – 3 cloves
- Tomato paste – 2 tbsp
- Chicken broth – 3 cups
- Beef broth – 1 ½ cups
- Diced tomatoes (blended) – 2 cans (14.5 oz each)
- Hot sauce (optional) – 1 tsp
- Worcestershire sauce – 1 tsp
- Heavy cream – ½ cup
- Fresh spinach – 2 cups
- Dry pasta (e.g., cavatappi) – 1 cup
Seasonings:
- Dried oregano – 1 tsp
- Dried basil – 1 tsp
- Dried parsley – 1 tsp
- Mustard powder – 1 tsp
- Red pepper flakes – 1 pinch
- Salt and pepper – To taste
For Serving:
- Ricotta cheese – 8 oz
- Parmesan cheese (grated) – ½ cup
- Red pepper flakes – For garnish
Instructions
- Prepare the Meatballs
- In a bowl, mix the beaten egg and heavy cream. Stir in the breadcrumbs and let sit for 1–2 minutes to form a paste (panade).
- Add Parmesan, garlic, salt, and black pepper. Mix in ground beef and pork gently, avoiding overmixing.
- Shape the mixture into 1-inch meatballs.
- Brown the Meatballs
- Heat olive oil in a Dutch oven over medium-high heat.
- Brown the meatballs in batches for 2–3 minutes until golden. Remove and set aside.
- Build the Soup Base
- Melt butter in the same pot over medium heat. Sauté onions for 10 minutes until softened.
- Add bell peppers and cook for 4 minutes. Stir in garlic, tomato paste, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
- Simmer the Broth
- Blend diced tomatoes to your desired consistency. Add blended tomatoes, chicken broth, and beef broth to the pot.
- Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.
- Add Meatballs and Pasta
- Return browned meatballs to the soup. Bring to a gentle boil and add dry pasta. Cook until pasta is tender, following package instructions.
- Finish with Cream and Spinach
- Reduce heat to low. Stir in heavy cream and fresh spinach. Cook until spinach wilts.
- Serve and Garnish
- Ladle soup into bowls. Add a dollop of ricotta cheese on top and sprinkle with Parmesan and red pepper flakes.
Notes
- Create tender meatballs by forming a panade with breadcrumbs and cream.
- Use fresh spinach for the best flavor and texture.
- Adjust the level of spice with hot sauce and red pepper flakes to your taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian