Meatball Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 people
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Calories
465 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Meatball Soup
Description
This soup starts by sautéing diced onion and minced garlic in olive oil to build an aromatic flavor foundation. Beef broth combined with canned tomato sauce and crushed tomatoes provide a rich, savory tomato base. Italian seasoning herbs enhance the depth, while salt and black pepper season the broth. Pre-cooked Italian meatballs and small pasta shapes like ditalini or macaroni are added and simmered briefly to soften the pasta. Fresh spinach leaves add a green, tender texture, and a trio of cheeses—cream cheese, Parmesan, and mozzarella—are stirred in last to melt into the broth, creating a creamy consistency. The result is a comforting soup combining meaty, tomato, and cheesy elements with fresh spinach.
Meatball Soup can be served as a filling meal on its own, with the meatballs and pasta providing substance. It is hearty enough for lunch or dinner during cooler weather.
The recipe allows flexibility with the meatballs used; cooked meatballs can be fresh, refrigerated, or frozen without adjusting cooking times. Additional vegetables can be added when sautéing onions. Leftover soup stores well in the refrigerator up to five days and reheats evenly on the stove with some broth added if too thick.
Ingredients
- 1 tablespoon olive oil
- ½ cup onion diced
- 4 cloves garlic minced
- 5 cups beef broth
- 14 ounce tomato sauce canned
- 14 ounce crushed tomatoes canned
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound Italian meatball approximately 20 meatballs, cooked
- 1 cup pasta ditalini, macaroni or small shells, small
- 2 cups spinach fresh leaves
- 2 ounces cream cheese cubed, softened
- ¼ cup Parmesan Cheese grated
- ½ cup mozzarella cheese grated
Instructions
- If you don’t already have cooked meatballs, you’ll want to start by making the meatballs, using this Italian meatball recipe.
- Add the olive oil to a large pot on the stove over medium high heat.
- Add the onions and cook for 4-5 minutes.
- Add the garlic and cook for an additional minute.
- Pour the beef broth, tomato sauce and crushed tomatoes into the pot and bring to a simmer.
- Add the Italian seasoning, salt, black pepper, cooked meatballs and pasta.
- Keep at a rapid simmer for 10 minutes.
- Add the spinach, cream cheese, parmesan cheese and mozzarella cheese.
- Stir until the cheese melts into the soup, cooking for an additional 3-4 minutes.
Notes
- Use small meatballs about the size of golf balls for even cooking and texture.
- You can use cooked meatballs directly from freezer or refrigerator without extra cooking time adjustments.
- Adding diced vegetables like carrots, celery, mushrooms, or bell peppers with the onions boosts nutrition and flavor.
- Cheese can be omitted if desired; the soup remains flavorful without it.
- Store leftovers refrigerated for up to 5 days and reheat gently with added broth if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 33g | 11% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 74mg | 25% |
| Sodium | 1740mg | 73% |
| Potassium | 899mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1611mg | 32% |
| Vitamin C | 16mg | 18% |
| Calcium | 197mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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