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Italian Meatball Soup

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The Essence of Italian Cuisine: Comfort and Community

Italian cuisine is renowned for its emphasis on fresh ingredients, simple preparations, and rich flavors. Italian meatball soup embodies these principles, offering a comforting and communal dining experience that warms the soul.

The Basics of Meatball Soup: A Cozy Classic

At its heart, Italian meatball soup combines succulent meatballs with a hearty broth and a medley of vegetables and pasta. It’s a dish that’s both nourishing and satisfying, perfect for any season.

Ingredients for Italian Meatball Soup

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meatball-soup-TRR--receipster.com
meatball-soup-TRR--receipster.com

This section will detail the ingredients required for making authentic Italian meatball soup, including recommendations for the best meats, vegetables, and broths to use.

Preparing the Meatballs: Tips for Juicy Meatballs

Crafting the perfect meatball is an art. This part of the article will provide tips for making juicy, flavorful meatballs that hold together beautifully in the soup.

Crafting the Soup Base: A Flavorful Foundation

The base of any good soup is its broth. Learn how to create a rich, flavorful foundation that will carry the flavors of the meatballs and vegetables harmoniously.

Simmering to Perfection: Balancing Flavors and Textures

The key to a great Italian meatball soup lies in the simmering process. Discover how to balance the flavors and textures to achieve a perfect harmony in every spoonful.

Serving Suggestions: How to Elevate Your Soup

Elevate your Italian meatball soup with garnishes and sides that complement its rich flavors. From crusty bread to fresh herbs, find out how to serve this dish in style.

Nutritional Benefits: A Healthy Comfort Food

Italian meatball soup is not only delicious but also packed with nutrients. Explore the health benefits of this comforting dish, including its protein content and rich array of vegetables.

Storage and Reheating Tips: Keeping It Fresh

Learn the best practices for storing and reheating Italian meatball soup, ensuring it remains as delicious as when it was first made.

Pairing with Italian Meatball Soup: Complementary Dishes

Discover dishes that pair beautifully with Italian meatball soup, from simple salads to hearty entrées, to create a complete Italian-inspired meal.

Customizing the Recipe: Variations for Every Palate

Whether you’re catering to dietary restrictions or simply looking to experiment, find out how to customize the Italian meatball soup recipe to suit every taste.

FAQs

  1. Can I make the soup ahead of time?
  2. How can I make a gluten-free version of this soup?
  3. What are the best herbs to use in Italian meatball soup?
  4. Can I freeze Italian meatball soup?
  5. Are there any vegetarian alternatives for the meatballs?
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Conclusion

Italian meatball soup is a testament to the comfort and simplicity at the heart of Italian cuisine. Whether you’re seeking a cozy meal for a chilly evening or a nourishing dish to share with loved ones, this soup offers a taste of Italy that’s sure to please. Dive into the rich flavors and hearty warmth of Italian meatball soup and let it transport you to the cobblestone streets of Italy, one spoonful at a time.


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Italian Meatball Soup Recipe


  • Author: Dorothy Miller

Description

This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade, meatballs, vegetables and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a delight for your taste buds!


Ingredients

Scale

Meatballs

  • 1 slice soft bread (about ¾ cup fluffed bread crumbs)
  • ½ lb ground beef
  • ½ lb ground pork
  • ½ cup shredded parmesan cheese (fresh if possible)
  • 1 egg
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Meatball Soup

  • 2 large carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 small onion, finely chopped
  • 2 tablespoons tomato paste
  • 3 cloves garlic
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 1 bay leaf
  • 4 cups low sodium chicken broth
  • 1 can diced or crushed tomatoes (28 oz/798 ml)
  • 1 parmesan rind
  • 1 cup ditalini pasta, uncooked
  • 2 cups spinach, roughly chopped
  • ½ cup marinara sauce

Instructions

Meatballs

  1. Tear bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs.
  2. In a large bowl, combine bread crumbs, beef, pork, cheese, egg, Italian seasoning, salt, and pepper. Mix gently to avoid overmixing. Let the mixture sit for 10-20 minutes.
  3. Shape the mixture into 1″ balls (should yield about 30-35) and place them on a plate.
  4. Heat 2 tablespoons of oil in a large soup pot or Dutch oven over medium-high heat. Brown the meatballs on both sides, about 2 minutes per side. They do not need to be cooked through. Remove from the pot and set aside. (Optional: Meatballs can also be baked if preferred to avoid extra fat in the soup. Bake at 400°F for about 8-10 minutes or until browned.)

Meatball Soup

  1. Add carrots, celery, and onion to the pot (no need to clean it first) and cook in the leftover fat from the meatballs for about 5 minutes, or until vegetables are crisp-tender.
  2. Stir in tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf. Cook for 1 minute.
  3. Add chicken broth, diced tomatoes, and Parmesan rind, scraping the bottom of the pot to remove any browned bits. Bring to a simmer over medium-high heat.
  4. Cook for 5 minutes, until the vegetables are almost tender.
  5. Add the uncooked pasta and meatballs to the pot. Cover and reduce heat to medium. Cook for 10 minutes, or until pasta is al dente.
  6. Stir in spinach and marinara sauce. Adjust seasonings to taste and serve.

Notes

  • To bake your meatballs: If you prefer not to have the extra fat and juices from the meatballs in your soup, you can bake them at 400°F for about 8-10 minutes or until browned on the outside.
  • Substitutions:
    • Meatballs: Store-bought meatballs can be used to save time. Add them with the pasta towards the end of cooking; no need to brown first.
    • Ground meat: Any ground meat (chicken, turkey, or Italian sausage) can be used as alternatives to beef and pork.
    • Bread crumbs: Use ⅓ cup dried bread crumbs as a substitute for fresh if needed.
    • Egg: A flax egg can be used for an egg-free version.
    • Pasta: Any short pasta or broken spaghetti noodles can work, though cooking times may vary.

Prep Ahead

  • Meatballs can be made and baked in advance, stored in the fridge for up to 4 days, or frozen for up to 3 months.
  • Vegetables can be chopped and stored in the fridge for several days before making the soup.
  • The soup can be prepared up to the point of adding pasta and stored in the fridge for up to 4 days. Cook pasta and add with spinach when ready to serve.

Storage

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze cooled soup in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding broth or water if too thick.

 

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Dorothy Miler

Pro Chef & Blogger
Welcome to Receipster! 
I’m thrilled to share my
culinary journey with you.

Dorothy Miler

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