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–+ servings
Meatball Soup

Meatball Soup

This Meatball Soup is a flavorful and hearty dish featuring tender meatballs in a rich tomato-based broth.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Soup
Cuisine Italian
Servings 13 cups
Calories 222 kcal

Equipment

  • soup pot or Dutch oven

Ingredients
  

Main Ingredients

  • 1 Tablespoon olive oil
  • 1 large egg, beaten
  • ½ cup heavy cream can sub 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 Ingredients

  • 1 tablespoon butter
  • 1 medium 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 can sub chicken broth
  • 2 cans (14.5 oz.) diced tomatoes, undrained
  • 1 teaspoon hot sauce optional
  • 1 teaspoon Worcestershire sauce
  • ½ cup heavy cream
  • 2 cups spinach
  • 1 cup dry pasta I used cavatappi

Seasonings

  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon mustard powder
  • 1 pinch red pepper flakes
  • Salt/Pepper to taste

For Serving

  • 8 oz. Ricotta Cheese
  • ½ cup Parmesan Cheese
  • Red Pepper Flakes

Instructions
 

For the Meatballs

  • Combine the whisked egg and heavy cream in a large bowl. Add the breadcrumbs and stir for 1-2 minutes to form a paste.
  • Add Parmesan cheese, garlic, salt, and pepper and stir to combine. Add the ground beef and ground pork and gently combine, don’t overwork the meat.
  • Roll the meat into 1-inch balls.
  • Heat the olive oil in a soup pot over medium-high heat. Brown the meatballs in batches for 2-3 minutes.
  • Remove the meatballs and set aside.

For the Soup

  • Place the diced tomatoes in a bowl and blend it to your desired texture. Set aside.
  • Melt the butter in the same soup pot over medium-low heat. Add the diced onions and cook for 10 minutes.
  • Add the peppers and cook for 4 minutes. Then add the garlic, tomato paste, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
  • Add in the chicken broth, beef broth, and tomatoes. Bring to a boil, then reduce to a simmer. Let it simmer uncovered for 15 minutes.
  • Add the meatballs and the pasta and return it to a gentle boil. Cook until pasta is cooked through.
  • Reduce heat to low and stir in heavy cream, then add the spinach and cook until wilted, about 1 minute.
  • Transfer to serving bowls and top with ricotta cheese, Parmesan, and red pepper flakes.

Notes

Consider boiling the noodles separately if you plan on having leftovers as they will absorb broth during storage.

Nutrition

Serving: 1cupCalories: 222kcalCarbohydrates: 12gProtein: 11gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 65mgSodium: 741mgPotassium: 414mgFiber: 2gSugar: 3gVitamin A: 1071IUVitamin C: 21mgCalcium: 90mgIron: 2mg
Keyword comfort food, hearty soup, Italian soup, meatball soup, pasta soup, soup recipe
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