Hearty Meatball Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
8
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Calories
789 kcal
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Course
Main Course, Dinner
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Cuisine
Greek, International
Hearty Meatball Soup
Description
This recipe uses equal parts ground beef and ground pork blended with grated Parmesan cheese, breadcrumbs, eggs, and an herb mix of basil, spearmint, and parsley, finely chopped with garlic and onion. Seasoned with cumin, dried oregano, red pepper flakes, salt, and pepper, the mixture is shaped into small meatballs. Browning the meatballs in olive oil adds a flavorful crust before they are simmered in chicken broth with additional onion and soup pasta.
The simmering gently cooks the meatballs through while the broth absorbs their flavor. Lemon juice and zest introduced towards the end provide a bright acidity that cuts through the rich meat and broth. The combination of fresh and dried herbs offers layered aromatic notes, and the pasta adds body for a wholesome taste and texture.
This soup suits an abundant lunch or dinner and can be paired with crusty bread or a salad. It supports flexible ingredient substitutions, such as ground turkey or dried herbs in place of fresh. Cooling or freezing leftovers can be done, with careful reheating to maintain meatball texture.
Ingredients
- 1.2 lbs ground beef 550 grams
- 1.2 lbs ground pork 550 grams
- 2 egg
- 1 cup Parmesan Cheese grated
- 1 cup breadcrumbs
- 2 onion
- 4 garlic cloves
- ½ cup parsley
- ½ cup basil leaves
- ½ cup spearmint
- 1 tablespoon cumin ground
- 8 cups chicken stock
- 1 cup soup pasta
- 3 lemon two juiced and zested and one cut into wedges for serving, plural
- ½ cup extra virgin olive oil
- salt sea salt
- black pepper freshly ground
- oregano dried
- red pepper flakes
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Stir in the grated parmesan and the pasta. Cook, gently stirring occasionally, until pasta is cooked. Follow the package instructions for pasta cooking time.
- 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 information is approximate and depends on specific ingredients used.
- Ground turkey is a suitable substitute for the beef and pork blend but may require more breadcrumbs and parmesan for firmness.
- Chilling meatballs for 30 minutes before browning helps them hold shape.
- Grated pecorino romano can replace parmesan cheese if preferred.
- Use plain, unseasoned breadcrumbs for best results; homemade sourdough breadcrumbs can add texture.
- Dried herbs may be used in absence of fresh herbs, adjusting quantities accordingly.
- Select any small pasta shape; adjust cooking time to the pasta type.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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