Meatball Soup

This hearty Meatball Soup is a perfect meal for any occasion, offering rich flavors with tender homemade meatballs, a savory broth, and comforting pasta. Packed with a blend of ground beef and pork, seasoned with garlic, oregano, and basil, this soup is a favorite for families and busy weeknights. It’s made with simple ingredients like canned tomatoes, chicken broth, and spinach for added nutrition. Whether you’re looking for a filling lunch or dinner, this soup is quick to prepare and will please everyone at the table. Ideal for colder days or when you need a filling and delicious meal that’s easy to make.

Ingredients

• 1 Tablespoon olive oil

For the Meatballs:

• 1 egg, beaten
• ½ cup heavy cream (or milk)
• ½ cup Italian breadcrumbs
• ¼ cup Parmesan cheese, finely grated
• 3 cloves garlic, finely diced
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ lb. ground beef (80% lean)
• ½ lb. ground pork

For the Soup:

• 1 tablespoon butter
• 1 yellow onion, diced
• ½ cup bell peppers, diced (red, green, or both)
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 cups chicken broth
• 1 ½ cups beef broth (can substitute with chicken broth)
• 2 (14.5 oz.) cans diced tomatoes, undrained
• 1 teaspoon hot sauce (optional)
• 1 teaspoon Worcestershire sauce
• ½ cup heavy cream
• 2 cups spinach
• 1 cup dry pasta (cavatappi or any preferred pasta)

For the Seasonings:

• 1 teaspoon each: dried oregano, basil, parsley, mustard powder
• 1 pinch red pepper flakes
• Salt and pepper to taste

For Serving:

• 8 oz. Ricotta cheese
• ½ cup Parmesan cheese
• Red pepper flakes

Instructions

For the Meatballs

1. In a large bowl, whisk the egg and heavy cream together. Add the breadcrumbs and stir for 1-2 minutes to create a paste (called a “panade”) that makes the meatballs tender and flavorful.
2. Stir in the Parmesan cheese, garlic, salt, and pepper.
3. Add the ground beef and ground pork, mixing gently to avoid overworking the meat.
4. Roll the meat mixture into 1-inch balls.
5. Heat olive oil in a 4 ½-quart soup pot or Dutch oven over medium-high heat.
6. Brown the meatballs in batches for 2-3 minutes, adding a splash of olive oil as needed. Set the cooked meatballs aside.

For the Soup

1. In a large bowl, blend the diced tomatoes with an immersion blender until the desired texture is reached. Alternatively, you can use a regular blender.
2. In the same soup pot, melt butter over medium-low heat. Add the diced onions and cook for 10 minutes to release their natural sweetness.
3. Add the diced peppers and cook for another 4 minutes. Stir in garlic, tomato paste, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
4. Pour in the chicken broth, beef broth, and blended tomatoes. Bring the soup to a boil, then reduce to a simmer for 15 minutes.
5. Add the meatballs and pasta, returning the soup to a gentle boil. Cook until the pasta is tender.
6. Lower the heat and stir in the heavy cream. Add spinach and cook for about 1 minute until wilted.
7. Serve in bowls and top with ricotta cheese, Parmesan, and red pepper flakes.

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Why You’ll Love This Recipe

• Comforting & Hearty: This soup is a complete meal with tender meatballs, rich broth, and pasta.
• Full of Flavor: The combination of beef and pork meatballs with seasoned broth creates a delicious, savory experience.
• Perfect for Any Season: Whether it’s cold outside or you’re looking for a filling weeknight meal, this soup is a winner.

Tips

• Don’t Overwork the Meat: When making meatballs, handle the meat gently to keep them tender.
• Simmer for Flavor: Let the soup simmer for a while to intensify the flavors.
• Test Pasta for Doneness: Since we’re cooking pasta in the soup, check the noodles occasionally to make sure they don’t overcook.

Variations and Substitutions

• Different Meats: Use all beef or all pork if you prefer, or substitute with turkey for a lighter version.
• Vegetarian Option: Replace the meatballs with vegetarian options like lentil or veggie-based meatballs.
• Add More Veggies: Add carrots, zucchini, or mushrooms to boost the nutritional value and flavor.

FAQs

Can I freeze this soup?
Yes! Let the soup cool completely, then store it in an airtight container for up to 3 months. Reheat gently on the stovetop.

What type of pasta works best?
Any short pasta like cavatappi, elbow macaroni, or penne works well. You can also use gluten-free pasta.

Can I use pre-made meatballs?
Yes, you can substitute homemade meatballs with store-bought ones, though the flavor may differ slightly.

Serving Suggestions

• Serve with a side of crusty bread for dipping.
• Pair with a light green salad to balance the rich flavors of the soup.
• Top with extra Parmesan or a sprinkle of fresh herbs like basil for added flavor.

Suggestions

For an extra creamy touch, add a dollop of sour cream along with the ricotta cheese. You can also experiment with different types of cheese or fresh herbs to personalize the soup to your taste.

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