Description
Italian Meatball Soup is a hearty and comforting dish featuring tender Italian meatballs, vegetables, pasta, and fresh spinach simmered in a flavorful beef broth with diced tomatoes and Italian seasoning. Perfect for family dinners, this soup is warm, satisfying, and easy to prepare on the stovetop.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes with juice
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
Main Ingredients
- 1 cup small pasta (like ditalini or orzo)
- 1 pound small Italian meatballs (homemade or frozen)
- 2 cups fresh spinach, roughly chopped
For Serving
- Grated Parmesan cheese
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for 5–6 minutes until the vegetables soften and become fragrant.
- Add Broth and Tomatoes: Pour in the beef broth along with the diced tomatoes and their juice. Stir in the dried Italian seasoning, then bring the mixture to a gentle boil over medium-high heat.
- Cook Pasta and Meatballs: Add the small pasta and Italian meatballs to the pot. Reduce heat to a simmer and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and the meatballs are fully cooked or heated through.
- Incorporate Spinach: Stir in the roughly chopped fresh spinach and cook for an additional 1–2 minutes until the spinach wilts and blends into the soup.
- Season and Serve: Taste and season the soup with salt and black pepper as desired. Serve hot with a generous sprinkle of grated Parmesan cheese on top.
Notes
- You can use fresh or frozen meatballs. For homemade meatballs, bake or pan-sear them first to lock in flavor.
- This soup freezes well without the pasta; add fresh pasta when reheating to maintain the best texture.
