Italian Meatball Soup Recipe
This hearty Italian Meatball Soup is a perfect combination of flavorful meatballs, vegetables, and a savory broth. It's ideal for a cozy family dinner or as a warming dish on a chilly day.
Equipment
- 1 large pot or Dutch oven
- 1 mixing bowl
- 1 baking sheet optional
- 1 wooden spoon
- 1 spoon for scooping meatballs
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 large egg
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- 8 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups carrots, sliced
- 1 cup celery, sliced
- 1 cup onion, chopped
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- to taste salt
- to taste pepper
- fresh basil for garnish (optional)
Instructions
- In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, parsley, egg, Italian seasoning, salt, and pepper. Mix well until combined.
- Preheat your oven to 400°F (if baking meatballs). Alternatively, you can cook them directly in the soup.
- Form the mixture into 1-inch meatballs.
- Place the meatballs on a baking sheet and bake for 20 minutes or until browned. If cooking directly in the soup, set aside after forming.
- In a large pot or Dutch oven, add the chicken or vegetable broth and bring to a boil.
- Add diced tomatoes, carrots, celery, onion, dried basil, red pepper flakes (if using), salt, and pepper.
- Once the broth is boiling, reduce to a simmer and add the meatballs (either baked or raw).
- Let the soup simmer for 25 minutes until the vegetables are tender and the meatballs are cooked through.
- Taste and adjust seasonings if necessary.
- Serve hot, garnished with fresh basil if desired.
Notes
For a richer flavor, you can sauté the vegetables in olive oil before adding the broth.
You can replace the ground meat with turkey or chicken for a leaner option.
This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat before serving.