Description
This Chunky Italian Meatball Soup is a hearty, comforting dish packed with tender meatballs, fresh vegetables, and al dente pasta in a savory tomato and beef broth. Perfect for a satisfying weeknight meal, it combines classic Italian flavors with wholesome ingredients for a deliciously warming soup.
Ingredients
Scale
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 2 cups fresh spinach or kale, chopped
Liquids & Broth
- 1 tablespoon olive oil
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth
Seasonings
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Protein & Pasta
- 16 frozen fully-cooked Italian-style meatballs (or homemade)
- 1 cup small pasta (like ditalini or elbow)
To Serve
- Grated Parmesan cheese
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, minced garlic, sliced carrots, and chopped celery. Sauté for 5 to 6 minutes until the vegetables begin to soften and release their aromas.
- Add Zucchini: Stir in the diced zucchini and cook for another 2 minutes to slightly soften it.
- Add Liquids and Seasonings: Pour in the diced tomatoes with their juices and the beef broth. Add the dried Italian seasoning, salt, and black pepper. Stir everything together and bring the mixture to a boil.
- Simmer with Meatballs: Once boiling, reduce the heat to a simmer and add the frozen Italian-style meatballs. Let them cook in the broth for 10 to 12 minutes to heat through and absorb the flavors.
- Cook the Pasta: Stir in the small pasta and cook according to the package instructions, about 8 to 10 minutes, until the pasta is al dente and tender.
- Add Greens: In the last 2 minutes of cooking, stir in the chopped fresh spinach or kale until wilted and combined throughout the soup.
- Final Seasoning and Serve: Taste the soup and adjust seasoning if needed. Serve the soup hot, garnished with grated Parmesan cheese for a savory finish.
Notes
- Use homemade meatballs for enhanced flavor and texture.
- Substitute chicken broth or vegetable broth to vary the soup base or to make it lighter.
- To make this soup gluten-free, choose gluten-free pasta and gluten-free meatballs.
- Omit Parmesan cheese or use a dairy-free alternative to make the recipe dairy-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
Nutrition
- Serving Size: 1½ cups
- Calories: 420
- Sugar: 6g
- Sodium: 960mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 45mg
