Meatball soup is a comforting dish that brings warmth and satisfaction to any meal. It combines flavorful meatballs and a savory broth filled with vegetables and pasta. This soup is perfect for a cozy family dinner or when you need a quick and hearty meal. It’s easy to make, and the leftovers taste even better the next day!
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Meatball Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A comforting meatball soup filled with savory broth, flavorful meatballs, and pasta, perfect for any meal.
Ingredients
- 1 Tablespoon olive oil
- 1 egg (beaten)
- ½ cup heavy cream (can substitute milk)
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese (finely grated)
- 3 cloves garlic (finely diced)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ lb. ground beef (80% lean)
- ½ lb. ground pork
- 1 tablespoon butter
- 1 yellow onion (diced)
- ½ cup bell peppers (diced)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 3 cups chicken broth
- 1 ½ cups beef broth (can substitute chicken broth)
- 2 (14.5 oz.) cans diced tomatoes, undrained
- 1 teaspoon hot sauce (optional)
- 1 teaspoon Worcestershire sauce
- ½ cup heavy cream
- 2 cups spinach
- 1 cup dry pasta (cavatappi)
- 1 teaspoon EACH: dried oregano, basil, parsley, mustard powder
- 1 pinch red pepper flakes
- Salt/Pepper (to taste)
- 8 oz. Ricotta cheese
- ½ cup Parmesan cheese
- Red pepper flakes (for garnish)
Instructions
- In a bowl, mix the ground beef, ground pork, beaten egg, heavy cream, breadcrumbs, grated Parmesan cheese, diced garlic, salt, and pepper until well combined. Form the mixture into small meatballs, about 1 inch in size. Place them on a baking sheet.
- Heat olive oil and butter in a large pot over medium heat. Add diced onions and bell peppers. Cook until softened, about 5 minutes.
- Stir in minced garlic and tomato paste. Cook for 1-2 minutes.
- Add chicken broth, beef broth, diced tomatoes, hot sauce, and Worcestershire sauce. Bring to a boil.
- Carefully add the meatballs to the pot. Reduce heat and simmer for about 20 minutes, until the meatballs are cooked through.
- Stir in heavy cream, spinach, and dry pasta. Cook for an additional 10 minutes, or until the pasta is tender.
- Add oregano, basil, parsley, mustard powder, and red pepper flakes. Adjust salt and pepper to taste.
Notes
Serve hot, garnished with Parmesan cheese and a sprinkle of red pepper flakes. Pairs well with crusty bread or a salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 120mg
How to Make Meatball Soup
Ingredients:
- 1 Tablespoon olive oil
- 1 egg (beaten)
- ½ cup heavy cream (can substitute milk)
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese (finely grated into a powder)
- 3 cloves garlic (finely diced)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ lb. ground beef (80% lean)
- ½ lb. ground pork
- 1 tablespoon butter
- 1 yellow onion (diced)
- ½ cup bell peppers (diced; red, green, or both)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 3 cups chicken broth
- 1 ½ cups beef broth (can substitute chicken broth)
- 2 (14.5 oz.) cans diced tomatoes, undrained
- 1 teaspoon hot sauce (optional)
- 1 teaspoon Worcestershire sauce
- ½ cup heavy cream
- 2 cups spinach
- 1 cup dry pasta (I used cavatappi)
- 1 teaspoon EACH: dried oregano, basil, parsley, mustard powder
- 1 pinch red pepper flakes
- Salt/Pepper (to taste)
- 8 oz. Ricotta cheese
- ½ cup Parmesan cheese
- Red pepper flakes
Directions:
For the Meatballs:
- In a bowl, mix the ground beef, ground pork, beaten egg, heavy cream, breadcrumbs, grated Parmesan cheese, diced garlic, salt, and pepper until well combined.
- Form the mixture into small meatballs, about 1 inch in size. Place them on a baking sheet.
For the Soup:
- Heat olive oil and butter in a large pot over medium heat.
- Add diced onions and bell peppers. Cook until softened, about 5 minutes.
- Stir in minced garlic and tomato paste. Cook for 1-2 minutes.
- Add chicken broth, beef broth, diced tomatoes, hot sauce, and Worcestershire sauce. Bring to a boil.
- Carefully add the meatballs to the pot. Reduce heat and simmer for about 20 minutes, until the meatballs are cooked through.
- Stir in heavy cream, spinach, and dry pasta. Cook for an additional 10 minutes, or until the pasta is tender.
- Add oregano, basil, parsley, mustard powder, and red pepper flakes. Adjust salt and pepper to taste.
How to Serve Meatball Soup
Serve the meatball soup hot, garnished with Parmesan cheese and a sprinkle of red pepper flakes for an extra kick. Pair it with a slice of crusty bread or a simple salad for a complete meal.
How to Store Meatball Soup
To store leftovers, let the soup cool completely. Place it in an airtight container and refrigerate for up to 3-4 days. You can also freeze the soup for up to 2-3 months. Just remember to leave out the pasta if freezing, as it can become mushy when reheated.
Tips to Make Meatball Soup
- For extra flavor, let the meatball mixture rest for 15-30 minutes in the fridge before forming the meatballs.
- You can use store-bought meatballs if you’re short on time. Just add them during the broth stage.
- Feel free to add other vegetables, such as carrots or zucchini, to the soup for added nutrition.
Variation
You can make this soup using only ground turkey or chicken instead of beef and pork for a leaner option. Adding different herbs or spices can also personalize the flavor to your liking.
FAQs
1. Can I use frozen meatballs?
Yes, frozen meatballs can be added directly to the soup without thawing. Just increase the cooking time to ensure they are heated through.
2. What type of pasta is best for this soup?
Cavatappi works great, but you can use any small pasta shape like elbow macaroni, ditalini, or shells.
3. Is this soup gluten-free?
To make it gluten-free, use gluten-free breadcrumbs and pasta. Check labels to ensure all ingredients are safe for a gluten-free diet.