Italian Meatball Soup: A Delicious & Easy Recipe

Italian Meatball Soup, or “minestra maritata” as it’s traditionally known, is more than just a soup; it’s a warm hug in a bowl, a taste of Nonna’s kitchen, and a celebration of simple, wholesome ingredients. Have you ever craved a dish that’s both comforting and packed with flavor, something that feels like a culinary journey to the heart of Italy? Then look no further! This recipe is your passport.

The history of this delightful soup is as rich as its broth. “Minestra maritata” translates to “married soup,” referring to the harmonious marriage of flavors between the meat and the vegetables. Originating in Southern Italy, it was traditionally served during special occasions and holidays, symbolizing unity and togetherness. It’s a dish passed down through generations, each family adding their own unique touch.

What makes Italian Meatball Soup so universally loved? It’s the perfect combination of tender, savory meatballs, a medley of fresh, vibrant vegetables, and a light, flavorful broth. The meatballs, seasoned with herbs and spices, melt in your mouth, while the vegetables provide a satisfying crunch and a burst of freshness. It’s also incredibly versatile and convenient. You can easily customize it with your favorite vegetables and adjust the seasoning to your liking. Whether you’re looking for a quick weeknight meal or a comforting dish to share with loved ones, this soup is always a winner. So, let’s get cooking and bring a little bit of Italy to your table!

this Recipe

Ingredients:

• For the Meatballs:
• 1 pound ground beef (80/20 blend is ideal for flavor and moisture)
• 1/2 pound ground pork (adds richness and depth)
• 1 cup breadcrumbs (Italian seasoned preferred, or plain with added Italian seasoning)
• 1/2 cup grated Parmesan cheese (freshly grated is best!)
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 1/4 cup milk (or beef broth for extra flavor)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a little kick)
• For the Soup:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups beef broth (low sodium is recommended so you can control the salt)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, adjust to taste)
• 1 bay leaf
• 1 cup small pasta (such as ditalini, orzo, or acini di pepe)
• 1 cup chopped fresh spinach (or kale, or escarole)
• Salt and pepper to taste
• Grated Parmesan cheese, for serving (optional)
• Fresh parsley, for garnish (optional)

Making the Meatballs:

1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, milk (or beef broth), salt, pepper, and red pepper flakes (if using).
2. Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix, as this can result in tough meatballs.
3. Roll the meat mixture into small meatballs, about 1 inch in diameter. I like to use a small cookie scoop to ensure they are all uniform in size. This helps them cook evenly.
4. Place the meatballs on a baking sheet lined with parchment paper. This prevents them from sticking.

Browning the Meatballs (Optional but Recommended):

While you can add the meatballs directly to the soup, browning them first adds a wonderful depth of flavor. This step is optional, but I highly recommend it!

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Working in batches, carefully add the meatballs to the hot skillet, making sure not to overcrowd the pan.
3. Brown the meatballs on all sides, turning them frequently, until they are nicely browned. They don’t need to be cooked through at this point, just browned on the outside.
4. Remove the browned meatballs from the skillet and set them aside.

Building the Soup Base:

1. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat.
2. Add the chopped onion, carrots, and celery to the pot and cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This is called mirepoix and it’s the foundation of many great soups.
3. Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic.
4. Pour in the beef broth, crushed tomatoes, and diced tomatoes.
5. Stir in the dried oregano, dried basil, red pepper flakes (if using), and bay leaf.
6. Bring the soup to a simmer.

Cooking the Soup:

1. Gently add the meatballs (browned or unbrowned) to the simmering soup.
2. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. This allows the meatballs to cook through and become tender.
3. After the soup has simmered for at least 30 minutes, add the pasta to the pot.
4. Cook the pasta according to the package directions, until it is tender. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
5. Once the pasta is cooked, remove the bay leaf from the soup.
6. Stir in the chopped spinach (or kale, or escarole) and cook until it is wilted, about 1-2 minutes.
7. Taste the soup and season with salt and pepper to taste. Remember that the broth may already be salty, so add salt gradually.

Serving the Soup:

1. Ladle the Italian meatball soup into bowls.
2. Garnish with grated Parmesan cheese and fresh parsley, if desired.
3. Serve hot and enjoy! This soup is even better the next day, as the flavors have more time to develop.

Tips and Variations:

• Meatball Variations: You can substitute ground turkey or chicken for the ground beef and pork. You can also add other seasonings to the meatballs, such as garlic powder, onion powder, or Italian seasoning.
• Vegetable Variations: Feel free to add other vegetables to the soup, such as zucchini, bell peppers, or mushrooms.
• Pasta Variations: If you don’t have ditalini, orzo, or acini di pepe, you can use other small pasta shapes, such as elbow macaroni or small shells.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you don’t like spice, you can omit them altogether.
• Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits.
• Freezing: This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to serve, thaw the soup in the refrigerator overnight and reheat on the stovetop. Note that the pasta may become a bit softer after freezing and thawing.
• Broth: Using homemade beef broth will elevate the flavor of this soup even further. If you don’t have homemade broth, use a high-quality store-bought broth.
• Breadcrumbs: If you don’t have Italian seasoned breadcrumbs, you can use plain breadcrumbs and add 1 teaspoon of Italian seasoning to the meatball mixture.
• Parmesan Rind: For extra flavor, add a Parmesan rind to the soup while it simmers. Remove it before serving.
• Serving Suggestions: Serve this soup with a side of crusty bread for dipping. It’s also delicious with a simple green salad.

Troubleshooting:

• Meatballs are falling apart: This usually happens when the meatball mixture is too wet or not mixed properly. Make sure to use the correct amount of breadcrumbs and egg, and don’t overmix the mixture.
• Soup is too thick: Add more beef broth to thin it out.
• Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
• Soup is bland: Add more salt, pepper, or Italian seasoning. You can also add a splash of balsamic vinegar or lemon juice to brighten the flavors.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 350-450 per serving
• Protein: 25-35 grams per serving
• Fat: 15-25 grams per serving
• Carbohydrates: 20-30 grams per serving

Enjoy Your Homemade Italian Meatball Soup!

I hope you enjoy this recipe as much as I do! It’s a comforting and flavorful soup that’s perfect for a cold day. Don’t be afraid to experiment with the ingredients and make it your own. Happy cooking!

Conclusion:

So, there you have it! This Italian Meatball Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a taste of Italy right in your own kitchen, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone who loves comforting, flavorful food. The combination of the savory meatballs, the rich tomato broth, and the tender vegetables creates a symphony of flavors that will leave you wanting more. It’s hearty enough to be a complete meal, yet light enough that you won’t feel weighed down afterward.

But what truly sets this soup apart is its versatility. Feel free to experiment with different types of ground meat for the meatballs. Ground turkey or chicken would work beautifully for a lighter version. You could even add a pinch of red pepper flakes to the meatballs for a little kick! And don’t be afraid to get creative with the vegetables. Zucchini, spinach, or even kale would be delicious additions. If you’re short on time, you can use pre-made meatballs, but I highly recommend making them from scratch – the flavor difference is significant.

Serving Suggestions:

• Serve with a generous sprinkle of grated Parmesan cheese and a drizzle of extra virgin olive oil.
• Crusty bread, like a rustic Italian loaf or ciabatta, is perfect for soaking up all that delicious broth.
• For a heartier meal, add a side salad with a simple vinaigrette.
• If you’re feeling fancy, garnish with fresh basil or parsley.

Variations:

• Pasta Power: Add small pasta shapes like ditalini or orzo to the soup for an even more substantial meal. Just cook the pasta separately and add it to the soup during the last few minutes of cooking to prevent it from becoming mushy.
• Creamy Dreamy: Stir in a dollop of ricotta cheese or a swirl of heavy cream at the end for a richer, creamier soup.
• Spicy Kick: Add a pinch of red pepper flakes to the soup or use spicy Italian sausage for the meatballs.
• Vegetarian Delight: Substitute the meatballs with vegetarian meatballs or add more vegetables like mushrooms, bell peppers, and eggplant. Use vegetable broth instead of chicken broth.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a recipe that’s been passed down through my family, and it always brings back fond memories. I hope it becomes a staple in your kitchen too.

So, what are you waiting for? Gather your ingredients, put on some Italian music, and get cooking! I promise you won’t regret it. And most importantly, don’t be afraid to make it your own. Experiment with different flavors and ingredients until you find the perfect combination that suits your taste.

I’m so excited for you to try this Italian Meatball Soup! Once you do, please come back and share your experience in the comments below. I’d love to hear what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me to continue creating delicious and easy-to-follow recipes for you. Buon appetito!

Don’t forget to snap a picture of your finished soup and tag me on social media! I can’t wait to see your creations!