tasty italian meatball soup
To prepare this comforting soup, start by combining the ground meat, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper in a large bowl, mixing until all ingredients are evenly distributed.
Form the mixture into small, bite-sized meatballs. In a large pot, heat olive oil over medium heat and brown the meatballs on all sides until they develop a golden crust; then remove them and set aside.
In the same pot, sauté the onion, carrots, and celery until soft and fragrant, releasing their natural sweetness into the oil.
Add the diced tomatoes and broth, stirring well, and bring the mixture to a gentle boil. Carefully return the meatballs to the pot, reduce the heat, and let the soup simmer for about twenty minutes so the flavors can meld together. Next, add the pasta and cook until tender, then stir in the spinach or kale until wilted.
Season with salt and pepper to taste, and serve the soup hot, topped with fresh parsley and a sprinkle of Parmesan cheese for extra flavor.
Tips
To achieve the best flavor and texture, use a blend of beef and pork when making your meatballs — the combination gives a juicy, tender bite with a rich, savory taste.
Browning the meatballs before adding them to the soup deepens the flavor, while the caramelized bits left in the pot help build a delicious base for the broth.
If you’re short on time, you can make the meatballs in advance and freeze them; they’ll be ready to go straight into the simmering soup whenever you want a quick meal.
For a lighter version, swap beef for ground turkey or chicken, and replace pasta with extra vegetables like zucchini, cauliflower, or green beans. A squeeze of lemon juice or a pinch of chili flakes at the end of cooking brightens the soup, adding a fresh and slightly spicy note that elevates the entire dish.
