Italian sausage meatball soup

Name: Italian sausage meatball soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 serving
Ingredients: 1.25 pounds mild Italian sausage; 1 ½ cups fresh breadcrumbs; ¾ cup milk; 1 teaspoons dried oregano; 1 teaspoon dried basil; 1 teaspoon fennel seed; ¾ teaspoon black pepper; ¼ teaspoon crushed red pepper flakes; 1 large egg; 1 medium onion; 2 cloves garlic; 2 teaspoons olive oil; 2 teaspoons olive oil; 3 medium carrots; stalks celery; 1 medium onion; ½ teaspoon kosher salt; 3 large cloves garlic; 28 ounce can San Marzano tomatoes in purée; 8 cups chicken broth; 1 bay leaf; 1 ½ cups small pasta; 1 teaspoon spice mix; 3 cups roughly chopped kale

User Reviews

4.3

12 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
8
Calories
553 kcal
Course
Main Course, Soup
Cuisine
Italian

Italian sausage meatball soup

Andrew Underwood

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A brothy tomato soup with tender pasta, sausage meatballs and swirls of greens.

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Ingredients

Servings

FOR THE SAUSAGE MEATBALLS

1.25 pounds mild Italian sausage
1 ½ cups fresh breadcrumbs Made from 2-4 slices of fresh bread (preferably Italian or sourdough) in a food processor.
¾ cup milk
1 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon fennel seed crushed
¾ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
1 large egg
1 medium onion finely diced
2 cloves garlic minced
2 teaspoons olive oil

FOR THE SOUP:

2 teaspoons olive oil
3 medium carrots peeled and chopped
stalks celery chopped
1 medium onion chopped
½ teaspoon kosher salt
3 large cloves garlic minced
28 ounce can San Marzano tomatoes in purée
8 cups chicken broth homemade or low sodium store bought
1 bay leaf
1 ½ cups small pasta anelli, ditalini, mini shells, alphabets, orzo, macaroni or other small pasta
1 teaspoon spice mix
3 cups roughly chopped kale can substitute 6 ounces fresh spinach

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Instructions

FOR THE SPICE MIX:

Crush the fennel in a mortar and pestle or with a spice grinder. Transfer to a small bowl. Add the oregano, basil, black pepper and crushed red pepper flakes. Stir to combine and set aside.

FOR THE MEATBALLS:

Preheat the oven to 375°.
In a medium skillet, heat the olive oil over medium heat. Add the onions and garlic and sweat them until the onions are softened and translucent and the garlic is fragrant. Remove from heat and set aside to cool.
In a large bowl, combine the bread crumbs and milk and set aside for a minute or two to let the bread soak up the milk. Add 3 teaspoons of the spice mixture, egg. and the cooled onion and garlic mixture. Stir well to combine.
Remove the sausage from its casings (if it has casings) and add to the breadcrumb mixture. Use your clean hands to mix the sausage completely with the breadcrumb mixture until it's evenly combined.
Using a mini 2-teaspoon cookie scoop, form the meatballs into small meatballs and place on a half sheet pan. (Note: the meatballs are very soft, so if you're rolling by hand, you may want to refrigerate the meatball mixture for 15-20 minutes, so it firms up and is easier to work with.)
Bake for 15 minutes or until the meatballs are lightly browned and cooked through.

FOR THE SOUP:

In a large stock pot or dutch oven, heat the oil over medium heat. Add the carrots, celery, onion and stir to coat with the oil. Cook for 5-6 minutes or until the vegetables become tender and the onions and celery look translucent.
Stir in the salt and garlic and cook for an additional minute until the garlic is fragrant. Add the remaining 1 teaspoon of spice mix and stir to combine.
Crush the tomatoes with your hands or a potato smasher and add the tomatoes and their puree to the pot. Add the broth and bay leaf and bring to a boil. Reduce heat to a low simmer and cook for 15 minutes.
Stir in the meatballs and pasta and simmer for 15 minutes. Stir in the chopped kale and heat through just until the kale wilts, about 5 minutes. Serve with grated parmesan cheese.

Nutrition Information

Show Details

Calories 553kcal (28%) Carbohydrates 54g (18%) Protein 22g (44%) Fat 28g (43%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 79mg (26%) Sodium 1852mg (77%) Potassium 1066mg (30%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 6657IU (133%) Vitamin C 61mg (68%) Calcium 209mg (21%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 553 kcal

% Daily Value*

Calories	553kcal	28%
Carbohydrates	54g	18%
Protein	22g	44%
Fat	28g	43%
Saturated Fat	9g	45%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	79mg	26%
Sodium	1852mg	77%
Potassium	1066mg	23%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	6657IU	133%
Vitamin C	61mg	68%
Calcium	209mg	21%
Iron	5mg	28%