Italian sausage meatball soup
User Reviews
4.3
8 reviews
Good
-
Prep Time
20 mins
-
Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
8
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Calories
553 kcal
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Course
Main Course, Soup
-
Cuisine
Italian
Italian sausage meatball soup
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A brothy tomato soup with tender pasta, sausage meatballs and swirls of greens.
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Ingredients
FOR THE SAUSAGE MEATBALLS
- 1.25 pounds Italian sausage mild
- 1 ½ cups breadcrumbs Made from 2-4 slices of fresh bread (preferably Italian or sourdough) in a food processor, fresh
- ¾ cup milk
- 1 teaspoons oregano dried
- 1 teaspoon basil dried
- 1 teaspoon fennel seed crushed
- ¾ teaspoon black pepper
- ¼ teaspoon red pepper flakes crushed
- 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 carrot peeled and chopped
- talks celery chopped
- 1 medium onion chopped
- ½ teaspoon kosher salt
- 3 large garlic minced, cloves
- 28 ounce can San Marzano Tomatoes in purée
- 8 cups chicken broth homemade or low sodium store bought
- 1 bay leaf
- 1 ½ cups pasta anelli, ditalini, mini shells, alphabets, orzo, macaroni or other small pasta, small
- 1 teaspoon spice mix
- 3 cups kale can substitute 6 ounces fresh spinach, roughly chopped
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
8 reviews
Good
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