Description
A comforting bowl of Italian Meatball Soup featuring tender meatballs simmered in a tomato broth with vegetables and greens.
Ingredients
- 1 lb ground beef or turkey (lean 85–90%)
- 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 low-sodium chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1 tsp Italian seasoning
- 2 cups spinach or kale, roughly chopped
Instructions
- In a medium bowl, combine the ground meat, breadcrumbs, Parmesan, parsley, garlic, egg, and a pinch of salt and pepper. Mix gently until just combined.
- Form into small meatballs (about 1-inch) and wetting your hands helps.
- Heat 1-2 tablespoons olive oil in a large pot over medium heat. Sauté the diced onions, carrots, and celery until softened, about 5 minutes.
- Add the canned diced tomatoes (with juices), broth, and Italian seasoning. Increase heat and bring to a gentle boil.
- Carefully add the meatballs to the broth. Reduce heat to a simmer and cook uncovered for 18–22 minutes until the meatballs are cooked through.
- During the last 3–5 minutes, stir in the spinach or kale and let it wilt. Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with extra grated Parmesan and chopped parsley if desired.
Notes
For deeper flavor, consider browning the meatballs before adding them to the soup. Serve with crusty bread or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian