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This hearty Italian Meatball Soup is perfect for cozy nights! It’s filled with tasty homemade meatballs, fresh veggies, and yummy broth—like a warm hug in a bowl!
Honestly, I can’t get enough of those little meatballs. I make extra so I can snack on them while cooking. Who doesn’t love a little meatball munching? 😄
What I really love is how simple it is to whip up the soup. Just mix, cook, and let the flavors blend. It’s comfort food that feels special without the fuss!
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Key Ingredients & Substitutions
Ground Beef: A pound of ground beef gives the meatballs a rich flavor. If you want a lighter option, mixing beef with ground turkey or chicken can work too. It keeps the meatballs moist while reducing fat content.
Breadcrumbs: The breadcrumbs help bind the meatballs. If you’re gluten-free, try using crushed gluten-free crackers or almond flour. For a healthier twist, whole wheat breadcrumbs are a nice option too.
Parmesan Cheese: Grated Parmesan brings a nice salty kick. If you’re out, Pecorino Romano is a great substitute. Nutritional yeast is a good dairy-free alternative if you’re vegan.
Pasta: Ditalini or corkscrew pasta works well in this soup. If you want to change things up, consider using orzo or small shells. Zucchini noodles can be a fun low-carb alternative.
How Do You Make Sure The Meatballs Are Juicy and Flavorful?
Creating juicy meatballs is all about not overmixing the ingredients and choosing the right fat. Use ground beef with some fat content (80/20 is a good choice) for moisture.
- Mix only until just combined—overmixing can lead to tough meatballs.
- Form meatballs gently and evenly, about 1 inch in size for even cooking.
- Baking at 400°F allows them to brown nicely, sealing in juices.
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Delicious Italian Meatball Soup with Homemade Meatballs
What You’ll Need:
For the Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or beef broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup small pasta (e.g., ditalini or corkscrew)
- Fresh parsley, for garnish
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This hearty Italian meatball soup will take you about 20 minutes for prep and about 40 minutes in total, including time to bake the meatballs and simmer the soup. Grab your ingredients, and let’s get started—it’s going to be delicious!
Instructions:
First things first, let’s get that oven preheating to 400°F (200°C). This way, we’ll have a nice warm space to bake those meatballs!
In a large mixing bowl, combine the ground beef (or your preferred meat mix), breadcrumbs, grated Parmesan, fresh parsley, minced garlic, egg, salt, pepper, and Italian seasoning. Mix everything together until just combined. You don’t want to overdo it—keep it gentle! With your hands, form the mixture into small, 1-inch meatballs, and place them on a baking sheet. Aren’t they adorable?
Pop those meatballs in the preheated oven for about 15-20 minutes, until they’re cooked through and lightly browned. Your kitchen will smell amazing!
While the meatballs are baking, let’s start on our soup! In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté them for about 5-7 minutes, until they soften up and start to be fragrant.
Next, stir in the minced garlic and let it cook for one more minute. Then, pour in the crushed tomatoes and broth. Sprinkle in some oregano, add sugar if you like (it really helps balance the acidity of the tomatoes), and season with salt and pepper. Bring it all to a lovely simmer!
Once the soup is bubbling away, throw in the small pasta and cook it according to the package instructions until it’s al dente—perfectly tender but still with a bit of bite.
Now, carefully add your baked meatballs to the pot. Let them simmer in the soup for a few minutes so they can soak up all that wonderful flavor.
When you’re ready to serve, ladle the soup into bowls. Don’t forget to garnish with some fresh parsley and a sprinkle of grated Parmesan cheese on top. Enjoy your warm, comforting bowl of Italian meatball soup—it’s the perfect cozy meal!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be used as a leaner alternative. Keep in mind that the flavor might be slightly different, so you might want to add more seasoning to enhance the taste. If using chicken, consider incorporating a bit more Parmesan cheese for added moisture since chicken can be drier than beef.
How Do I Store Leftover Soup?
Store any leftover Italian meatball soup in an airtight container in the refrigerator for up to 3-4 days. If you’ve added pasta, it’s best to store the pasta separately as it can become mushy. You can also freeze the soup for up to 3 months; just make sure to label the container with the date!
Can I Make the Meatballs Ahead of Time?
Certainly! You can prepare the meatballs up to a day in advance. After forming them, cover and refrigerate until you’re ready to bake them. This will also help them hold their shape better while cooking!
What Other Vegetables Can I Add to the Soup?
Feel free to customize your soup with any veggies you have on hand! Spinach, zucchini, or bell peppers work great. Just add them to the pot while sautéing the onions and other vegetables for a delicious twist!
