Meatball Soup Recipe

This hearty Meatball Soup is the perfect combination of tender, flavorful meatballs and a rich, creamy tomato-based broth. Packed with protein, fresh spinach, and your choice of pasta, it’s a cozy meal for any occasion. Whether you’re looking for an easy dinner recipe or a comforting dish for cold nights, this soup has it all. Plus, it’s versatile and adaptable for dietary needs. Read on to discover how to make this satisfying and delicious meal!

Ingredients

Meatballs

• 1 egg, beaten
• ½ cup heavy cream (or substitute with milk)
• ½ cup Italian breadcrumbs
• ¼ cup Parmesan cheese, finely grated
• 3 cloves garlic, finely diced
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ lb. ground beef (80% lean)
• ½ lb. ground pork

Soup

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 yellow onion, diced
• ½ cup bell peppers, diced (red, green, or both)
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 cups chicken broth
• 1 ½ cups beef broth (or substitute with chicken broth)
• 2 (14.5 oz.) cans diced tomatoes, undrained
• 1 teaspoon hot sauce (optional)
• 1 teaspoon Worcestershire sauce
• ½ cup heavy cream
• 2 cups spinach
• 1 cup dry pasta (e.g., cavatappi)

Seasonings

• 1 teaspoon each: dried oregano, basil, parsley, mustard powder
• Pinch of red pepper flakes
• Salt and pepper to taste

For Serving

• 8 oz. ricotta cheese
• ½ cup Parmesan cheese
• Red pepper flakes

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Instructions

For the Meatballs

1. Prepare the Panade: In a large bowl, combine the beaten egg and heavy cream. Add the breadcrumbs and stir for 1-2 minutes until a paste forms. This step ensures flavorful, tender meatballs.
2. Mix Ingredients: Add Parmesan cheese, garlic, salt, and pepper to the paste, stirring to combine. Gently mix in the ground beef and pork, taking care not to overwork the meat.
3. Shape and Brown: Roll the mixture into 1-inch balls. Heat olive oil in a 4 ½-quart soup pot or Dutch oven over medium-high heat. Brown the meatballs in batches for 2-3 minutes, adding a splash of olive oil as needed. Reduce heat slightly to avoid burning. Set the meatballs aside; they will finish cooking in the soup.

For the Soup

1. Blend Tomatoes: In a large bowl, blend the canned tomatoes using an immersion blender or traditional blender to your desired consistency, leaving some chunks if preferred. Set aside.
2. Sauté Aromatics: In the same pot, melt butter over medium-low heat. Add the diced onions and cook for 10 minutes, stirring occasionally to release their natural sweetness. Add the bell peppers and cook for 4 minutes. Stir in garlic, tomato paste, hot sauce, Worcestershire sauce, and seasonings, cooking for 1 minute.
3. Simmer Soup Base: Add the chicken broth, beef broth, and blended tomatoes to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Let it simmer uncovered for 15 minutes, or longer for a more concentrated flavor.
4. Cook Meatballs and Pasta: Increase heat to a gentle boil. Add the meatballs and pasta to the soup. Cook until the pasta is al dente, following package instructions. Stir occasionally to prevent sticking.
5. Finish with Cream and Spinach: Reduce heat to low. Stir in the heavy cream, followed by the spinach, cooking until wilted (about 1 minute).
6. Serve: Ladle the soup into bowls. Top with ricotta cheese, Parmesan, and red pepper flakes. For a warmer presentation, microwave the ricotta before adding it to the soup.

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Why You’ll Love This Recipe

• Comfort Food: A hearty, flavorful soup perfect for cozy nights.
• Versatile: Easily adaptable with your favorite vegetables or pasta.
• Rich and Creamy: Balanced with a tomato-based broth and a touch of heavy cream.
• Nutritious: Packed with protein, vitamins, and fresh spinach.

Tips

• Use a panade to ensure tender meatballs that won’t fall apart in the soup.
• Simmer the soup longer for a thicker consistency and deeper flavor.
• Add spinach just before serving to keep its vibrant color and texture.

Variations and Substitutions

• Meat Options: Substitute ground turkey or chicken for beef and pork.
• Dairy-Free: Use coconut cream or cashew milk instead of heavy cream.
• Vegetarian: Swap meatballs for plant-based alternatives and use vegetable broth.
• Pasta Alternatives: Try gluten-free pasta or small grains like quinoa or rice.

FAQs

Can I make this soup ahead of time?
Yes, prepare the soup without the pasta and add it when reheating to prevent overcooking.

Can I freeze this soup?
Absolutely! Freeze in airtight containers without the pasta, and add fresh pasta when reheating.

What if I don’t have an immersion blender?
A standard blender works perfectly. Blend the tomatoes in batches for safety.

Serving and Suggestions

Serve this soup with crusty bread or garlic toast for dipping. Pair it with a fresh green salad or roasted vegetables for a complete meal. For added indulgence, drizzle olive oil and sprinkle fresh basil over the ricotta topping.