Print

Homemade Meatball Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting Meatball Soup filled with tender meatballs, rich broth, and fresh spinach—a perfect meal for chilly evenings.

Ingredients

Scale
  • 1 egg (beaten)
  • 1/2 cup heavy cream (for meatballs)
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup Parmesan cheese (finely grated)
  • 3 cloves garlic (finely diced, for meatballs)
  • 1 teaspoon salt (for meatballs)
  • 1/2 teaspoon pepper (for meatballs)
  • 1/2 lb ground beef (80% lean)
  • 1/2 lb ground pork
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 yellow onion (diced)
  • 1/2 cup bell peppers (diced)
  • 3 cloves garlic (minced, for soup)
  • 2 tablespoons tomato paste
  • 3 cups chicken broth
  • 1 1/2 cups beef broth
  • 2 cans diced tomatoes (14.5 oz each, undrained)
  • 1 teaspoon hot sauce (optional)
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup heavy cream (for soup)
  • 2 cups fresh spinach
  • 1 cup dry pasta (small shapes like ditalini or small shells)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon mustard powder
  • 1 pinch red pepper flakes (for seasoning)
  • 8 oz ricotta cheese (for serving, about 2 tablespoons per bowl)
  • 1/2 cup Parmesan cheese (grated, for serving)
  • Red pepper flakes (for serving)

Instructions

  1. Create the Meatball Mixture: In a large bowl, whisk together the beaten egg and heavy cream. Add the Italian breadcrumbs and stir to form a paste. Incorporate the Parmesan cheese, diced garlic, salt, and pepper until combined.
  2. Form the Meatballs: Introduce the ground beef and ground pork to the mixture. Use your hands to combine gently. Roll into 1-inch meatballs and set aside.
  3. Brown the Meatballs: In a soup pot, heat olive oil over medium-high heat. Add meatballs in batches, browning for about 2-3 minutes on each side until golden. Remove and set aside.
  4. Prep the Tomatoes: In a large bowl, blend diced tomatoes with an immersion blender until mostly smooth, leaving some chunks. Set aside.
  5. Sauté the Vegetables: In the same pot, melt butter over medium-low heat. Add onions and cook for around 10 minutes. Then add bell peppers and cook for an additional 4 minutes.
  6. Enhance with Flavors: Mix in minced garlic, tomato paste, hot sauce, Worcestershire sauce, oregano, basil, parsley, mustard powder, and red pepper flakes. Cook for 1 minute.
  7. Create the Broth: Pour in chicken broth, beef broth, and blended tomatoes. Bring to a boil, then simmer uncovered for 15 minutes.
  8. Cook the Pasta and Meatballs: Return to a gentle boil, adding meatballs and dry pasta. Cook until pasta is al dente—8 minutes for ditalini, 9 for small shells, or 7 for orzo.
  9. Final Touches: Reduce heat to low. Stir in heavy cream and fresh spinach, cooking until wilted. Adjust seasoning with salt and pepper if necessary.
  10. Ladle and Serve: Scoop soup into bowls. Top with ricotta cheese, grated Parmesan, and red pepper flakes.

Notes

This soup pairs well with crusty bread or a light salad. Leftovers can be refrigerated for up to 4 days or frozen for 3 months.

Nutrition

Find it online: https://tashirecipez.com/meatball-soup/

Scroll to Top