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For a hearty Italian meatball soup, gather these main ingredients: - 1 pound ground beef (or a mix of beef and pork) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 6 cups low-sodium beef broth - 1 can (14 oz) diced tomatoes - 1 cup carrots, diced - 1 cup celery, diced - 1 cup zucchini, diced - 2 cups fresh spinach or kale - Olive oil, for sautéing These ingredients create rich flavors and a filling meal. The mix of beef and pork adds depth to the meatballs. To finish your soup, consider these optional garnishes: - Fresh parsley, chopped - Extra grated Parmesan cheese - Crusty bread for dipping Garnishes bring freshness and extra flavor to your bowl. A sprinkle of parsley adds color and a pop of taste. You will need a few cooking essentials: - Large mixing bowl - Large pot - Cooking spoon - Measuring cups and spoons - Ladle These tools help you mix, cook, and serve your delicious soup with ease. Make sure you have everything ready before you start cooking. {{ingredient_image_1}} Start by getting a large bowl. Add 1 pound of ground beef. You can mix in some pork for more flavor. Next, add 1/2 cup of breadcrumbs. This will help the meatballs hold together. Then, add 1/4 cup of grated Parmesan cheese. It gives a nice cheesy taste. Now, crack 1 egg into the bowl. This helps bind everything. Next, add 2 cloves of minced garlic. It gives a great aroma. Then, sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix all these ingredients well. Use your hands to make sure everything is combined. Form small meatballs, about 1 inch wide. You should make 24 to 30 meatballs. Now, take a large pot and heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the meatballs in batches. Do not crowd the pot. Brown the meatballs on all sides. This should take about 5 minutes. Once browned, remove them from the pot and set them aside. This step adds a great flavor to the meatballs. In the same pot, add another tablespoon of olive oil if needed. Now, toss in 1 cup of diced carrots and 1 cup of diced celery. Add some minced garlic too. Sauté these for about 5 minutes until they soften. Next, pour in 6 cups of low-sodium beef broth and add 1 can of diced tomatoes. Stir the mixture and bring it to a simmer. This is where the soup starts to come together. Gently add the browned meatballs back into the pot. Let them cook in the simmering broth for about 15 to 20 minutes. This ensures the meatballs are cooked through. After that, add 1 cup of diced zucchini and 2 cups of fresh spinach or kale. Cook for another 5 minutes until the greens are wilted. Taste the soup and adjust the seasoning with salt and pepper if needed. Finally, spoon the soup into bowls and garnish with fresh parsley. You can serve this with extra Parmesan on top and some crusty bread on the side. Enjoy your hearty bowl of Italian meatball soup! To make tasty meatballs, use a mix of beef and pork. This blend adds depth. I like to add breadcrumbs and Parmesan for extra flavor and texture. Don't forget the garlic! It gives a nice kick. Mix everything in a bowl until just combined. Over-mixing can make them tough. If your soup is too thick, add more beef broth. A splash of water also works. For a thicker soup, let it simmer longer without a lid. This will reduce the liquid. Always taste as you go. You want the right balance for your preference. Seasoning is key for a great soup. I use salt and black pepper to enhance the flavors. Dried oregano adds a classic Italian taste. Don't be shy with herbs! Fresh parsley on top brightens the dish. Season in layers; taste often to ensure a harmonious blend. Pro Tips Use Fresh Herbs: Fresh parsley or basil can elevate the flavor of your soup. Add them just before serving for a burst of freshness. Don't Overcrowd the Pot: When browning meatballs, do it in batches to ensure they get a nice sear. Overcrowding can steam them instead of browning. Customize Your Veggies: Feel free to swap in other vegetables like bell peppers or green beans based on your preference or what you have on hand. Make it Ahead: This soup tastes even better the next day! Make it in advance and let the flavors meld overnight in the fridge. {{image_2}} You can switch the ground beef for other meats. Ground turkey or chicken works great. If you want a richer flavor, mix ground beef with pork. For a twist, try using lamb. Each meat gives the soup a unique taste. Feel free to change the veggies in your soup. Instead of carrots, use sweet potatoes. You can also swap zucchini for bell peppers or broccoli. If you want more greens, add kale or Swiss chard. These swaps keep the soup fresh and tasty. If you need a gluten-free meal, use gluten-free breadcrumbs or oats. For a dairy-free version, skip the Parmesan cheese. The soup still tastes amazing without it. You can add nutritional yeast for a cheesy flavor without the dairy. You can store leftover soup in the fridge. Use an airtight container for best results. The soup stays fresh for about 3 to 4 days. When you want to eat it, just take it out and enjoy. If you want to save some soup for later, freezing works well. Let the soup cool completely first. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. It can last up to 3 months in the freezer. To reheat, take the soup out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. Heat it on the stove over medium heat. Stir it often until it’s hot. You can add a splash of broth or water if it seems too thick. Enjoy your warm bowl of soup! Yes, you can use frozen meatballs. Just add them straight to the soup. Cook them longer to ensure they heat through. This will save you time and still taste great. You can use chicken broth or vegetable broth. Both options will add a nice flavor. If you want, you can also mix water with a bit of seasoning for a lighter broth. To add spice, include red pepper flakes. Start with a pinch and taste the soup. You can also add diced jalapeños or hot sauce for more heat. Adjust to your liking for the perfect kick! This blog shared how to make Italian meatball soup, from key ingredients to cooking steps. You learned about optional garnishes and how to adjust flavors. I provided tips for making tasty meatballs and variations for you to try. In conclusion, this soup is easy to make and fun to customize. Enjoy this dish warm and share it with others. It’s hearty, packed with flavor, and perfect for any meal. Give it a try and impress your friends and family!

Italian Meatball Soup

A hearty and flavorful soup filled with meatballs and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound ground beef (or a mix of beef and pork)
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 unit egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 6 cups low-sodium beef broth
  • 1 can (14 oz) diced tomatoes
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup zucchini, diced
  • 2 cups fresh spinach or kale
  • to taste unit fresh parsley, for garnish
  • as needed unit olive oil, for sautéing

Instructions
 

  • In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix well until all ingredients are fully incorporated.
  • Form the mixture into small meatballs, about 1 inch in diameter. You should get roughly 24-30 meatballs.
  • In a large pot, heat a tablespoon of olive oil over medium heat. Add the meatballs in batches, browning them on all sides. Remove the meatballs from the pot and set aside.
  • In the same pot, add another tablespoon of olive oil if needed and sauté the carrots, celery, and garlic for about 5 minutes until they soften.
  • Pour in the beef broth and add the diced tomatoes. Bring the mixture to a simmer.
  • Gently return the browned meatballs to the soup and let them cook in the simmering broth for about 15-20 minutes, until they are cooked through.
  • Add the zucchini and spinach (or kale) to the pot and cook for an additional 5 minutes, until the greens are wilted and the zucchini is tender.
  • Taste and adjust seasoning with salt and pepper as desired.
  • Spoon the soup into bowls and garnish with fresh parsley before serving.

Notes

Serve the soup in deep bowls, sprinkling an extra bit of Parmesan on top, and include a crusty piece of bread on the side for dipping.
Keyword Italian, meatballs, soup