Hearty Meatball Soup: A Warming & Comforting Meal (Print Version)

Warm & Comforting Meatball Soup: Tender meatballs simmer in a rich, savory broth with fresh veggies. Pure comfort for your table tonight!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Homestyle
Dietary: Can be gluten-free (with GF breadcrumbs)

# Ingredients:

→ For the Tender Meatballs

01 - 1 lb (450g) ground beef (80/20 lean-to-fat ratio)
02 - 1/2 cup plain dried breadcrumbs
03 - 1 large egg, lightly beaten
04 - 2 cloves garlic, minced (for meatballs)
05 - 1/4 cup finely diced yellow onion (for meatballs)
06 - 2 tbsp fresh parsley, chopped (for meatballs)
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ For the Savory Soup Base

10 - 2 tbsp olive oil, divided
11 - 1 medium yellow onion, chopped (for soup)
12 - 2 medium carrots, peeled and chopped
13 - 2 celery stalks, chopped
14 - 3 cloves garlic, minced (for soup)
15 - 1 (14.5 oz) can diced tomatoes, undrained
16 - 6 cups (1.4L) beef broth, low sodium
17 - 2 cups (470ml) water
18 - 1/2 cup small pasta (like orzo or ditalini)
19 - 5 oz (140g) fresh spinach

→ Flavor Boosters & Seasonings

20 - 1 tsp dried oregano
21 - 1/2 tsp dried basil
22 - 1 bay leaf
23 - Salt and black pepper to taste

→ Finishing Touches

24 - Freshly grated Parmesan cheese, for serving
25 - Extra fresh parsley, chopped, for garnish
26 - Crusty bread, for serving

# Instructions:

01 - In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, finely diced onion, chopped parsley, Parmesan, salt, and pepper. Now, this is crucial: use your hands! But don't overmix. Seriously, I once mixed it like I was kneading bread, and the meatballs turned out tough as nails. You want them just combined, so they stay tender. Form them into small, bite-sized balls, about 1-inch in diameter. I usually get around 25-30. This makes for a more elegant Warm & Comforting Meatball Soup.
02 - Heat a tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Carefully add the meatballs in batches, browning them on all sides. You’re not trying to cook them through, just get a nice crust. This step adds so much flavor to the soup base, so don't rush it! Remove the browned meatballs and set them aside on a plate. My kitchen always smells amazing at this point, like a proper Italian Sunday dinner.
03 - Reduce the heat to medium. Add another splash of olive oil if needed. Toss in the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until they start to soften, scraping up any browned bits from the bottom of the pot—that's flavor gold! Add the remaining minced garlic and cook for another minute until fragrant. Oh, the smell of garlic and onions cooking, it's just the best, isn't it?
04 - Pour in the diced tomatoes (undrained), beef broth, and water. Stir in the dried oregano, dried basil, and bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This gives all those wonderful flavors a chance to meld together. You’ll start to see the broth deepen in color, a good sign for a truly Warm & Comforting Meatball Soup.
05 - Increase the heat to medium-low and add the small pasta directly to the simmering soup. Cook according to package directions, usually around 8-10 minutes, or until al dente. While the pasta cooks, gently nestle the browned meatballs back into the pot. They'll finish cooking through in the broth. I always give it a gentle stir here, making sure not to break up the meatballs. I learned that the hard way, trust me.
06 - Once the pasta is cooked and the meatballs are heated through, stir in the fresh spinach. Cook for just 1-2 minutes, until the spinach wilts. Taste and adjust seasonings—you might need a little more salt or pepper. Ladle your Warm & Comforting Meatball Soup into bowls, garnish with fresh Parmesan and a sprinkle of parsley. It's ready! The steam rising from the bowl, honestly, it's pure bliss.

# Notes:

01 - Don't overmix the meatballs! They'll get tough, and nobody wants that.
02 - This soup tastes even better the next day, honestly. Make a big batch!
03 - No orzo? Small pasta like ditalini or even broken spaghetti works fine.
04 - A squeeze of lemon juice at the end brightens everything up, I swear.

# Tools You'll Need:

01 - Large Dutch oven or soup pot
02 - large mixing bowl
03 - cutting board
04 - sharp knife
05 - measuring cups and spoons.

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g

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