Description
This hearty Meatball Soup combines tender baked meatballs with a flavorful tomato-based broth, tender vegetables, and ditalini pasta. Infused with Italian seasoning and fresh spinach, this comforting soup is perfect for a cozy family meal that yields six generous servings.
Ingredients
Scale
Meatballs
- 1 lb. lean ground beef (or ground turkey)
- ½ cup breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 large egg
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning (store-bought or homemade)
Soup Base
- 1 tbsp olive oil
- ½ onion, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- ½ tsp kosher salt
- 1 tsp Italian seasoning (store-bought or homemade)
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 28 oz. crushed tomatoes (1 large can)
- 6 cups low-sodium beef broth
- 1â…“ cups dry ditalini pasta (or any short pasta shape)
- 3 cups fresh spinach
Toppings
- Chopped fresh parsley
- Freshly grated Parmesan cheese
- Red pepper flakes (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large bowl, thoroughly combine the ground beef or turkey, breadcrumbs, Parmesan, egg, kosher salt, garlic powder, onion powder, and Italian seasoning until evenly mixed.
- Form Meatballs: Shape the mixture into 26-30 uniform meatballs and place them on a lined baking sheet to ensure they cook evenly without sticking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15-20 minutes until they are cooked through and lightly browned.
- Sauté Vegetables: When meatballs have about 10 minutes remaining, heat olive oil in a large soup pot over medium heat. Add chopped onion, carrots, celery, salt, and Italian seasoning; cook until vegetables soften, about 3-5 minutes.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for an additional minute to release their flavors.
- Add Liquids and Pasta: Pour in crushed tomatoes, beef broth, and uncooked ditalini pasta. Then, carefully add the baked meatballs to the pot.
- Simmer Soup: Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for 10-15 minutes until the pasta is tender but still slightly firm (al dente).
- Wilt Spinach: Stir in fresh spinach and cook just long enough for it to wilt, about 1-2 minutes.
- Serve and Garnish: Ladle the soup into bowls and top with chopped fresh parsley, freshly grated Parmesan cheese, and red pepper flakes if desired for a little heat.
Notes
- Ground turkey can be substituted for ground beef for a leaner option.
- You can prepare the meatballs ahead of time and freeze them for quick meals.
- Use gluten-free breadcrumbs and pasta to make this recipe gluten-free.
- Adjust salt in the soup broth if using regular beef broth instead of low-sodium.
- Red pepper flakes can be omitted or adjusted to taste based on spice preference.
