Hearty Meatball Soup

User Reviews

5.0

42 reviews
Excellent

Hearty Meatball Soup

This hearty soup has tender meatballs and small pasta in a lemony bright broth. It is comforting, cozy, made in one pot, and ready in 30 minutes.

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Ingredients

Servings
  • 1.2 lbs ground beef 550 grams
  • 1.2 lbs ground pork 550 grams
  • 2 eggs
  • 1 cup grated parmesan
  • 1 cup breadcrumbs
  • 2 onions
  • 4 garlic cloves
  • ½ cup parsley
  • ½ cup basil leaves
  • ½ cup spearmint
  • 1 tablespoon ground cumin
  • 8 cups chicken stock
  • 1 cup soup pasta
  • 3 lemons two juiced and zested and one cut into wedges for serving
  • ½ cup extra virgin olive oil
  • sea salt
  • freshly ground pepper
  • dried oregano
  • red pepper flakes
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Instructions

  1. Add the fresh basil, spearmint, parsley, garlic, one onion, and half of the olive oil in a food processor. Pulse until everything is finely chopped.
  2. In a medium bowl, add the ground meat, ½ cup grated parmesan, breadcrumbs, herb, garlic, onion mix, cumin, dried oregano, red pepper flakes, and two teaspoons of sea salt. Gently combine without squeezing too hard or overworking the meat. Lightly wet your palms and shape the meat into small balls, about 1½ inches.
  3. Heat the remaining oil in a large Dutch oven or wide pot over medium until shimmering. Add three or four meatballs and brown them on all sides for two-three minutes. Transfer to a plate. Repeat the process until all meatballs are browned.
  4. Add the other diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring and scraping the bottom of the pot for any meatball residue stuck on the bottom.
  5. Add the meatballs and pour the broth. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer—season with sea salt to taste. Cook, gently stirring occasionally, until the meatballs are cooked, about eight to ten minutes.
  6. Stir in the grated parmesan and the pasta. Cook, gently stirring occasionally, until pasta is cooked. Follow the package instructions for pasta cooking time.
  7. Stir in the lemon juice and zest. Adjust the seasoning to taste. Spoon into bowls, and top with fresh herbs and red pepper flakes. Serve with lemon wedges and crusty bread.

Notes

  •  
  •  
  •  
  • Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
  • Ground beef and pork. You can also use ground turkey. Due to its higher moisture content you might need to add more breadcrumbs and parmesan in the meat mixture so to make the meatballs hold their shape better. It helps to refrigerate meatballs for 30 minutes before browning.
  • Parmesan. A good substitute is grated pecorino romano.
  • Sourdough breadcrumbs. I make my own in my food processor from leftover sourdough bread. I don't over-process them; I like a chunkier breadcrumb. Feel free to use store-bought if you prefer. Avoid preseasoned breadcrumbs. They have too much salt.
  • Fresh herbs. In lew of fresh herbs use their dried versions.
  • Soup pasta. Feel free to use the pasta shape of your choice. Adjust cooking time according to instructions.

Nutrition Information

Show Details
Calories 789kcal (39%) Carbohydrates 43g (14%) Protein 40g (80%) Fat 50g (77%) Saturated Fat 16g (80%) Polyunsaturated Fat 4g Monounsaturated Fat 25g Trans Fat 1g Cholesterol 156mg (52%) Sodium 768mg (32%) Potassium 899mg (26%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 713IU (14%) Vitamin C 31mg (34%) Calcium 216mg (22%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 789 kcal

% Daily Value*

Calories 789kcal 39%
Carbohydrates 43g 14%
Protein 40g 80%
Fat 50g 77%
Saturated Fat 16g 80%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 25g 125%
Trans Fat 1g 50%
Cholesterol 156mg 52%
Sodium 768mg 32%
Potassium 899mg 19%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 713IU 14%
Vitamin C 31mg 34%
Calcium 216mg 22%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

42 reviews
Excellent

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