Description
This Italian Meatball Soup is a hearty and comforting dish featuring tender homemade meatballs simmered in a rich tomato-based broth with spaghetti and aromatic herbs. Perfect for a satisfying meal, it combines classic Italian flavors with simple ingredients for a delicious and warming soup.
Ingredients
Scale
Meatballs
- 1 lightly packed cup sliced white sandwich bread, torn into small pieces, crusts removed
- 1/2 cup grated onion (brown, white or yellow)
- 14 oz / 400 g ground beef (beef mince)
- 3 oz / 100 g ground pork (mince) or more ground beef
- 1 egg
- 1/4 cup fresh parsley, finely chopped
- 2 garlic cloves, minced
- 1/4 cup Parmigiano-Reggiano (or parmesan), freshly grated
- 3/4 tsp salt
- 1/4 tsp black pepper
Soup
- 1 1/2 tbsp olive oil
- 1 cup onion, finely chopped (white, brown or yellow)
- 2 garlic cloves, minced
- 2 cups chicken broth or stock (or water)
- 1 cup water
- 24 oz / 700 g passata (pureed tomato)
- 28 oz / 800 g canned tomato
- 1 tbsp Italian mixed herbs
- 2 tsp garlic powder or onion powder
- 1 – 2 tsp red pepper or chilli flakes (optional)
- 8 oz / 250 g dried spaghetti (not fresh or cooked)
- 1/4 cup fresh basil leaves, torn
- 1/2 – 3/4 cup shredded mozzarella cheese
- Parmigiano-Reggiano (or parmesan), freshly grated for garnish
Instructions
- Soak Bread and Onion: Place the bread pieces and grated onion in a large bowl and mix to combine, allowing the onion juice to soak into the bread fully.
- Prepare Meatball Mixture: Add the ground beef, ground pork, egg, chopped parsley, minced garlic, grated Parmigiano-Reggiano, salt, and black pepper to the soaked bread mixture. Use your hands to mix everything thoroughly until well combined.
- Form Meatballs: Roll about a slightly heaped tablespoon of the mixture into balls. Repeat until all the mixture is used, making approximately 24 meatballs. Refrigerate the meatballs for 30 minutes to firm up.
- Brown Meatballs: Heat 1 1/2 tablespoons olive oil in a large pot over medium-high heat. Add meatballs in a single layer (in batches if needed) and brown on all sides while keeping the inside raw. Remove browned meatballs and set aside.
- Sauté Aromatics: If needed, add a bit more olive oil to the pot. Add finely chopped onion and minced garlic, and cook for 2 minutes until fragrant and softened.
- Add Broth and Deglaze: Pour in chicken broth and bring to a simmer, scraping the bottom of the pot to release browned bits and add flavor to the liquid.
- Add Tomato and Seasonings: Add passata, canned tomatoes, Italian mixed herbs, garlic powder, and optional red pepper flakes. Bring to a simmer, reduce heat to medium, and cook for 5 minutes, stirring occasionally and scraping the pot bottom.
- Cook Spaghetti and Meatballs: Remove the lid and add the dried spaghetti, using tongs to submerge the pasta completely as it softens. Once submerged, add the meatballs. Cook for about 12 minutes until spaghetti is al dente and meatballs are cooked through. Remove from heat.
- Melt Cheese: If using cheese, sprinkle shredded mozzarella on top of the soup, cover with lid, and let the residual heat melt the cheese for about 2 minutes.
- Serve: Ladle the soup with spaghetti and meatballs into bowls. Garnish with torn fresh basil leaves and additional grated Parmigiano-Reggiano if desired. Serve hot and enjoy.
Notes
- Note 1: Using white sandwich bread without crust helps create tender meatballs that hold moisture.
- Note 2: Ground pork adds flavor and fat, but you may substitute with more ground beef if desired.
- Note 3: Fresh parsley gives a bright herbal flavor that complements the meatballs.
- Note 4: Passata gives a smooth tomato base; canned tomatoes add texture.
- Note 5: Italian mixed herbs typically include oregano, basil, thyme, and rosemary.
- Note 6: The mixture makes about 24 meatballs approximately 1 tablespoon each.
- Note 7: Chilling the meatballs helps them hold their shape during cooking.
