Description
This Short-Cut Italian Meatball Soup is a quick and flavorful dish perfect for busy weeknights. Packed with vegetables, meatballs, pasta, and Parmesan cheese, it’s a satisfying meal that the whole family will love.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 garlic cloves (minced)
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (20-ounce) bag frozen fully cooked Italian-style meatballs
- 1 cup small pasta (like ditalini or orzo)
- 2 cups fresh spinach or kale (chopped)
- ¼ cup grated Parmesan cheese (plus more for serving)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Saute Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and cook for 5–6 minutes until softened.
- Add Aromatics: Stir in the garlic and cook for 1 more minute.
- Add Broth and Tomatoes: Add the chicken broth, diced tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer.
- Cook Meatballs: Add the frozen meatballs and simmer for 10–12 minutes, or until heated through.
- Cook Pasta: Stir in the pasta and cook for 8–10 minutes, or until al dente.
- Add Greens: Add the spinach or kale and cook for another 2–3 minutes until wilted.
- Finish Soup: Stir in the Parmesan cheese. Taste and adjust seasoning as needed.
- Serve: Serve hot, garnished with extra Parmesan and parsley if desired.
Notes
- You can substitute turkey or chicken meatballs for a lighter version.
- For a gluten-free option, use gluten-free pasta and meatballs.
- This soup freezes well—just cook the pasta separately and add it when reheating.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 5g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
