Italian Meatball Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Course
Main Course, Soup
Italian Meatball Soup
Description
Italian Meatball Soup features baked small meatballs made with a mix of ground beef, Italian sausage, grated onion, panko, milk, egg, Parmesan, and herbs. The soup base is prepared by sautéing garlic and onion with Italian seasoning, then thickened slightly with flour. Chicken stock and tomato sauce create a robust broth, enhanced by simmering with a Parmesan rind and seasoned to taste. Ditalini pasta and chopped kale are added near the end to bring texture and nutrition. The baked meatballs finish cooking in the broth, absorbing the flavors.
The soup offers savory notes from the meat and Parmesan, complemented by the brightness of tomato and fresh basil. The small pasta adds a tender bite, while kale provides a slightly bitter contrast. Baking the meatballs first keeps them firm and prevents breaking apart in the soup. This makes it an ideal meal for cooler days or when a comforting, wholesome dish is desired.
Serving this soup alone makes a filling lunch or dinner. It pairs well with crusty bread for dipping. The inclusion of fresh herbs and greens adds freshness that balances the richness of meat and cheese. While the recipe involves a few steps, the layering of flavors delivers a satisfying and nourishing bowl.
Ingredients
for the meatballs
- ¾ pound ground beef lean
- ¾ pound Italian sausage casing removed
- ½ onion grated
- ⅓ cup panko
- ¼ cup milk whole
- 1 egg large
- 3 tablespoons Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh leaves
- 3 cloves garlic minced
- 2 tablespoons basil chopped, fresh leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
for the soup
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 sweet onion diced
- 2 teaspoons Italian seasoning
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 tablespoons all-purpose flour
- 6 cups chicken stock
- 1 (15-ounce) can tomato sauce
- 1 (3-inch) parmesan rind
- ¾ cups ditalini pasta
- ½ bunch kale stems removed and leaves chopped
- 3 tablespoons basil chopped, fresh leaves
Instructions
for the meatballs
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, Italian sausage, onion, Panko, milk, egg, Parmesan, parsley, garlic and basil; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-inch meatballs, about 1 tablespoon per meatball, forming about 45 meatballs.
- Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until cooked through, about 15 minutes; set aside.
for the soup
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock, tomato sauce and Parmesan rind, if using. Stir in meatballs. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
- Stir in pasta and cook until tender, about 8 minutes.
- Stir in kale until wilted, about 1-2 minutes. Stir in basil; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
5
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