Description
This hearty Italian Meatball Soup combines tender homemade meatballs, rich tomato broth, and al dente spaghetti for a comforting and flavorful one-pot meal. Enhanced with fresh herbs, garlic, and a touch of Parmesan and mozzarella, this soup is perfect for warming up on cooler days while celebrating classic Italian flavors.
Ingredients
Scale
Meatball Ingredients
- 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, freshly grated
- 3/4 tsp salt
- 1/4 tsp black pepper
Soup Ingredients
- 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 / chili 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, freshly grated for garnish
Instructions
- Prepare bread and onion mixture: Place the bread and grated onion in a large bowl, mixing them to allow the onion juice to soak into the bread, which adds moisture and flavor to the meatballs.
- Mix meatball ingredients: Add ground beef, ground pork, egg, parsley, minced garlic, grated Parmigiano-Reggiano, salt, and pepper to the bread mixture. Use your hands to mix thoroughly until well combined.
- Form meatballs and chill: Roll heaped tablespoons of the mixture into balls, making around 24 meatballs. Refrigerate them for 30 minutes to help them firm up and hold their shape during cooking.
- Brown meatballs: Heat olive oil in a large pot over medium-high heat. Add meatballs in a single layer and brown them on all sides, cooking in batches if needed. They will still be raw inside at this point. Remove browned meatballs and set aside.
- Sauté aromatics: If the pot looks dry, add a little more olive oil. Add chopped onion and minced garlic, sautéing for about 2 minutes until fragrant and softened.
- Add broth and deglaze: Pour in chicken broth and bring to a simmer. Scrape the bottom of the pot to loosen browned bits, adding rich flavor to the soup base.
- Add remaining soup ingredients: Add water, passata, canned tomatoes, Italian herbs, garlic powder, and optional red pepper flakes. Bring the mixture to a simmer, then reduce heat to medium and cook for 5 minutes, stirring occasionally and scraping the pot bottom.
- Cook spaghetti and add meatballs: Remove the lid and add dry spaghetti, using tongs to submerge it under the liquid as it softens. Once submerged, add the meatballs back into the pot. Continue cooking for about 12 minutes, until spaghetti is al dente and meatballs are cooked through.
- Melt cheese: Remove from heat, sprinkle shredded mozzarella over the soup surface, cover with the lid, and let stand for about 2 minutes to melt the cheese using residual heat.
- Serve and garnish: Ladle the soup with spaghetti and meatballs into bowls. Garnish with fresh torn basil leaves and additional grated Parmigiano-Reggiano if desired, then serve hot.
Notes
- Note 1: Removing crusts and tearing bread into small pieces allows the bread to absorb moisture better for juicy meatballs.
- Note 2: Ground pork adds extra flavor and moisture; if unavailable, use all ground beef.
- Note 3: Fresh parsley brightens the meatball flavor, finely chopping ensures even distribution.
- Note 4: Passata provides a smooth tomato base for the soup, enhancing texture and richness.
- Note 5: Italian mixed herbs typically include oregano, basil, thyme, and rosemary; adjust to taste.
- Note 6: Rolling uniform meatballs helps them cook evenly without breaking apart.
- Note 7: Refrigeration before cooking helps the meatballs firm up for easier browning and cooking.