Easy Italian Meatball Soup
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5.0
3 reviews
Excellent
Easy Italian Meatball Soup
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Easy Italian Meatball Soup is loaded with homemade meatballs, pasta, and Italian spices. Simmered in a delicious broth, it's the ultimate comfort food.
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Ingredients
for the meatballs-
- 1 lb ground beef
- 1 lb Italian sausage
- 1/4 cup onion grated, about 1/2 small onion
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1/2 cup bread crumbs
- 1 large egg beaten
- 1/4 cup heavy cream or milk
- 1 tablespoon parsley fresh, finely chopped
- 1 tablespoon basil fresh, finely chopped, about 6 large leaves
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper
for the soup-
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion petite diced, about 1 cup
- 1 cup zucchini petite diced, about 1 small
- 5 cloves garlic minced
- 3 tablespoons tomato paste
- 1 teaspoon salt
- 28 ounces crushed tomatoes
- 6 cups chicken stock or chicken broth
- 1 teaspoon granulated sugar
- 2 teaspoons Italian seasoning
- 4 cups spinach fresh, chopped
- 8 ounces ditalini pasta 1/2 pound
- 2 teaspoons salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1/2 cup Parmesan Cheese grated, for garnish
- 1/4 cup fresh basil chiffonade, for garnish
Instructions
for the meatballs-
- Preheat oven to 350°. Line a baking sheet with aluminum foil, spray lightly with nonstick cooking spray and set aside.
- Add all meatball ingredients to a large bowl and combine well, using your hands. Do not overwork the meat.
- Divide mixture into even 1 1/2 teaspoon portions and roll to smooth. This is easy to do with a small cookie scoop.
- Place meatballs on prepared pan and bake 15-17 minutes or until browned and completely cooked. Set aside.
for the soup-
- In a large pot over medium heat, heat oil and butter.
- Add onion, zucchini, salt and black pepper. Cook until onions are translucent.
- Add garlic and tomato paste and cook for 2 minutes.
- Add crushed tomatoes, chicken broth, Italian seasoning, sugar, spinach and pasta*, stirring to combine.
- Reduce heat and simmer until pasta is al dente, about 8 minutes, stirring occasionally. Do not overcook.
- Gently add the cooked meatballs to the pot.
- Ladle into bowls, garnish with fresh basil and parmesan cheese (if desired) and serve hot!
Notes
- If your soup is too thick, simply add more chicken broth or water to reach desired consistency.
- Meatball recipe makes about 80 1 1/2 teaspoon-sized mini meatballs.
- makes about 80 1 1/2 teaspoon-sized mini meatballs.
- *If you feel like you will have leftovers, consider boiling the pasta separately so it doesn't become soggy with each reheating.
Nutrition Information
Show Details
Calories
883kcal
(44%)
Carbohydrates
62g
(21%)
Protein
45g
(90%)
Fat
50g
(77%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
5g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
169mg
(56%)
Sodium
3022mg
(126%)
Potassium
1531mg
(44%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
2798IU
(56%)
Vitamin C
29mg
(32%)
Calcium
277mg
(28%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 883 kcal
% Daily Value*
| Calories | 883kcal | 44% |
| Carbohydrates | 62g | 21% |
| Protein | 45g | 90% |
| Fat | 50g | 77% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 169mg | 56% |
| Sodium | 3022mg | 126% |
| Potassium | 1531mg | 33% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 2798IU | 56% |
| Vitamin C | 29mg | 32% |
| Calcium | 277mg | 28% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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