Description
A warm, brothy soup filled with tender meatballs, this Italian meatball soup is perfect for busy weeknights or a comforting meal.
Ingredients
- 1 pound ground beef or turkey
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 clove garlic, minced
- 1 egg
- Salt and pepper to taste
- 4 cups chicken or vegetable broth (low-sodium recommended)
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1 teaspoon Italian seasoning
- 2 cups spinach or kale, roughly chopped
Instructions
- In a medium bowl, combine the ground meat, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, egg, and a generous pinch of salt and pepper. Mix gently until just combined and form into small (about 1-inch) meatballs.
- Heat 1–2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté until softened and fragrant, about 5 minutes.
- Stir in the canned diced tomatoes, broth, and Italian seasoning. Increase heat and bring to a gentle boil.
- Carefully add the prepared meatballs into the simmering broth. Reduce the heat to maintain a gentle simmer. Cook uncovered for about 18–22 minutes, or until meatballs reach safe doneness (160°F for beef, 165°F for turkey).
- Stir in the spinach or kale during the last 3–5 minutes of cooking until wilted but still bright. Taste and adjust salt and pepper before serving.
Notes
For a richer flavor, consider searing the meatballs briefly before adding them to the broth. Add small pasta for a heartier bowl if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian