Hearty and Flavorful Meatball Soup: A Step-by-Step Recipe
Meatball soup is the epitome of comfort food. Warm, flavorful, and packed with hearty ingredients, it’s a dish that satisfies on so many levels. Whether you’re looking for a cozy weeknight dinner or a comforting meal to share with family and friends, this recipe is a guaranteed crowd-pleaser. This detailed guide will walk you through each step, ensuring a delicious and satisfying meatball soup every time.
## Why You’ll Love This Meatball Soup
* **It’s comforting:** Nothing beats a warm bowl of soup on a chilly day. The combination of flavorful broth, tender meatballs, and hearty vegetables is incredibly soothing.
* **It’s relatively easy to make:** While it requires a few steps, the process is straightforward and doesn’t require advanced cooking skills.
* **It’s versatile:** You can easily customize this recipe to your liking by adding different vegetables, herbs, or spices.
* **It’s a great way to use up leftovers:** Got some leftover cooked rice or vegetables? Throw them into the soup for an extra boost of flavor and nutrition.
* **It’s perfect for meal prepping:** Meatball soup keeps well in the refrigerator for several days, making it an ideal option for meal prepping.
## Ingredients You’ll Need
**For the Meatballs:**
* 1 pound ground beef (80/20 blend recommended for flavor)
* 1/2 cup breadcrumbs (plain or Italian-seasoned)
* 1/4 cup grated Parmesan cheese
* 1 egg, lightly beaten
* 2 cloves garlic, minced
* 1 tablespoon dried Italian seasoning
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons olive oil (for browning)
**For the Soup:**
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 8 cups chicken broth (low-sodium preferred)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 teaspoon dried Italian seasoning
* 1/2 teaspoon salt (or to taste)
* 1/4 teaspoon black pepper (or to taste)
* 1 cup small pasta (such as ditalini, acini di pepe, or orzo)
* 1 cup chopped fresh spinach (optional)
* Fresh parsley, chopped (for garnish)
* Grated Parmesan cheese (for serving, optional)
## Equipment You’ll Need
* Large bowl
* Measuring cups and spoons
* Large pot or Dutch oven
* Cutting board
* Knife
* Spoon or spatula
## Step-by-Step Instructions
This recipe is divided into two main parts: making the meatballs and preparing the soup. Let’s get started!
**Part 1: Making the Meatballs**
1. **Combine the Ingredients:** In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Use your hands (or a spoon) to gently mix the ingredients until just combined. Be careful not to overmix, as this can result in tough meatballs.
2. **Shape the Meatballs:** Roll the mixture into small, evenly sized meatballs, about 1 inch in diameter. Aim for about 24-30 meatballs.
3. **Brown the Meatballs:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in a single layer (you may need to do this in batches) and cook for 2-3 minutes per side, or until browned on all sides. The meatballs don’t need to be cooked through at this point; they will finish cooking in the soup. Remove the browned meatballs from the pot and set aside.
**Part 2: Preparing the Soup**
1. **Sauté the Vegetables:** Add the remaining olive oil to the pot. Add the chopped onion, carrots, and celery and cook over medium heat for 5-7 minutes, or until the vegetables are softened. Stir occasionally to prevent burning.
2. **Add the Garlic and Seasonings:** Add the minced garlic to the pot and cook for 1 minute more, until fragrant. Be careful not to burn the garlic. Stir in the Italian seasoning, salt, and pepper.
3. **Add the Broth and Tomatoes:** Pour in the chicken broth and add the diced tomatoes (with their juice). Bring the mixture to a boil.
4. **Simmer and Cook the Pasta:** Reduce the heat to low, add the browned meatballs back to the pot, and simmer for 15-20 minutes, or until the meatballs are cooked through. Add the pasta to the soup and cook according to the package directions, or until the pasta is tender. The simmering time will allow the flavors to meld together beautifully.
5. **Add Spinach (Optional):** If using, stir in the chopped spinach during the last few minutes of cooking. Cook until the spinach is wilted.
6. **Taste and Adjust Seasonings:** Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or Italian seasoning to your liking.
7. **Serve:** Ladle the meatball soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve hot and enjoy!
## Tips for the Best Meatball Soup
* **Use good quality ground beef:** The quality of the ground beef will significantly impact the flavor of your meatballs. Opt for an 80/20 blend for the best flavor and texture. Ground chuck is a good option.
* **Don’t overmix the meatball mixture:** Overmixing can result in tough meatballs. Mix the ingredients gently until just combined.
* **Brown the meatballs:** Browning the meatballs adds a depth of flavor to the soup. Don’t skip this step!
* **Use low-sodium chicken broth:** This allows you to control the amount of salt in the soup.
* **Cook the pasta al dente:** The pasta will continue to cook in the soup, so it’s best to cook it al dente to prevent it from becoming mushy.
* **Customize the vegetables:** Feel free to add other vegetables to the soup, such as zucchini, green beans, or potatoes. Just be sure to adjust the cooking time accordingly.
* **Add a splash of lemon juice:** A squeeze of fresh lemon juice at the end can brighten up the flavors of the soup.
* **Make it ahead of time:** Meatball soup tastes even better the next day, as the flavors have had time to meld together. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
* **Freeze it for later:** Meatball soup freezes well, making it a great option for meal prepping. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
## Variations on Meatball Soup
* **Italian Meatball Soup:** This is the classic version, made with Italian-seasoned meatballs and vegetables like carrots, celery, and onion. You can also add some small pasta like ditalini or orzo.
* **Mexican Meatball Soup (Albondigas Soup):** This version features meatballs made with rice and mint, simmered in a tomato-based broth with vegetables like zucchini, carrots, and potatoes. It’s often garnished with cilantro and lime wedges.
* **Greek Meatball Soup (Avgolemono):** This soup is made with small meatballs simmered in a lemony broth thickened with eggs. It’s a light and refreshing soup that’s perfect for spring or summer.
* **Asian-Inspired Meatball Soup:** This version features meatballs made with ground pork or chicken, ginger, and soy sauce, simmered in a broth with vegetables like bok choy, mushrooms, and scallions. You can also add some noodles like ramen or udon.
* **Spicy Meatball Soup:** Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a spicy kick.
## Serving Suggestions
* Serve with a crusty bread or garlic bread for dipping.
* Top with a dollop of sour cream or Greek yogurt.
* Garnish with fresh herbs like parsley, basil, or cilantro.
* Serve with a side salad for a complete meal.
* Offer a variety of toppings, such as grated Parmesan cheese, croutons, or chopped green onions.
## Nutritional Information (approximate, per serving)
* Calories: 350-450
* Protein: 25-35g
* Fat: 20-30g
* Carbohydrates: 20-30g
*Note: Nutritional information can vary depending on the specific ingredients used.*
## Meatball Soup Recipe Card
**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 40 minutes
**Ingredients:**
**For the Meatballs:**
* 1 pound ground beef (80/20 blend recommended)
* 1/2 cup breadcrumbs (plain or Italian-seasoned)
* 1/4 cup grated Parmesan cheese
* 1 egg, lightly beaten
* 2 cloves garlic, minced
* 1 tablespoon dried Italian seasoning
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons olive oil (for browning)
**For the Soup:**
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 8 cups chicken broth (low-sodium preferred)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 teaspoon dried Italian seasoning
* 1/2 teaspoon salt (or to taste)
* 1/4 teaspoon black pepper (or to taste)
* 1 cup small pasta (such as ditalini, acini di pepe, or orzo)
* 1 cup chopped fresh spinach (optional)
* Fresh parsley, chopped (for garnish)
* Grated Parmesan cheese (for serving, optional)
**Instructions:**
**Make the Meatballs:**
1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently until just combined.
2. Roll the mixture into small, evenly sized meatballs, about 1 inch in diameter.
3. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in a single layer and cook for 2-3 minutes per side, or until browned on all sides. Remove from the pot and set aside.
**Prepare the Soup:**
1. Add the remaining olive oil to the pot. Add the chopped onion, carrots, and celery and cook over medium heat for 5-7 minutes, or until softened.
2. Add the minced garlic and cook for 1 minute more, until fragrant. Stir in the Italian seasoning, salt, and pepper.
3. Pour in the chicken broth and add the diced tomatoes (with their juice). Bring to a boil.
4. Reduce the heat to low, add the browned meatballs back to the pot, and simmer for 15-20 minutes, or until the meatballs are cooked through.
5. Add the pasta to the soup and cook according to package directions, or until the pasta is tender.
6. If using, stir in the chopped spinach during the last few minutes of cooking. Cook until the spinach is wilted.
7. Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley and grated Parmesan cheese, if desired.
## Conclusion
Meatball soup is a timeless classic that’s sure to warm your heart and soul. With its flavorful broth, tender meatballs, and hearty vegetables, it’s a satisfying and comforting meal that’s perfect for any occasion. So, gather your ingredients, follow these easy steps, and enjoy a delicious bowl of homemade meatball soup!
## FAQs About Meatball Soup
**Q: Can I use frozen meatballs in this soup?**
A: Yes, you can use frozen meatballs, but fresh meatballs will provide a better flavor and texture. If using frozen meatballs, add them to the soup during the last 15-20 minutes of cooking time.
**Q: Can I make this soup in a slow cooker?**
A: Yes, you can adapt this recipe for a slow cooker. Brown the meatballs as directed, then transfer them to the slow cooker along with the vegetables, broth, tomatoes, and seasonings. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the pasta during the last 30 minutes of cooking time.
**Q: Can I use a different type of meat for the meatballs?**
A: Yes, you can use ground turkey, ground chicken, or ground pork instead of ground beef. You can also use a combination of meats.
**Q: Can I make this soup vegetarian?**
A: Yes, you can make a vegetarian version of this soup by using vegetable broth instead of chicken broth and using vegetarian meatballs or lentils instead of meat meatballs. You can also add more vegetables for a heartier soup.
**Q: How long does meatball soup last in the refrigerator?**
A: Meatball soup will last for up to 3 days in the refrigerator, stored in an airtight container.
**Q: Can I add rice to this soup instead of pasta?**
A: Yes, you can add cooked rice to the soup instead of pasta. Add the rice during the last 5-10 minutes of cooking time.
**Q: What can I do if my meatball soup is too salty?**
A: If your meatball soup is too salty, you can add a tablespoon of lemon juice or a pinch of sugar to help balance the flavors. You can also add some water or additional broth to dilute the saltiness.
**Q: Is it possible to use pre-made broth instead of chicken broth?**
A: Yes, any type of broth can be used, just be sure that you adjust the seasoning to taste if the broth you use has a high salt content.
**Q: Can I add cream to meatball soup?**
A: Yes, you can. To make this you need to stir in a little cream or half-and-half just before serving for a creamier texture. About a 1/2 cup should do the trick for the amount of soup this recipe yields.
**Q: What if I don’t have Italian seasoning?**
A: If you don’t have Italian seasoning, you can substitute a mixture of dried oregano, basil, thyme, and rosemary. Use about 1 teaspoon of each herb.
**Q: Can I add wine to this soup?**
A: Yes, you can add about 1/2 cup of dry red or white wine to the soup after sautéing the vegetables. Allow the wine to simmer for a few minutes to cook off the alcohol before adding the broth.