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A warm and comforting soup featuring tender meatballs in a savory tomato broth with spinach and ditalini pasta, perfect for chilly days or family dinners.

Ingredients

Scale
  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 egg
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups fresh spinach leaves
  • 1 cup ditalini pasta

Instructions

  1. Combine ground beef, breadcrumbs, Parmesan, egg, Italian seasoning, garlic powder, salt, and black pepper in a large bowl.
  2. Mix gently until the mixture holds together, then shape into 1-inch meatballs without overworking.
  3. Heat olive oil in a large pot over medium heat.
  4. Brown meatballs in batches, turning to brown all sides, about 5–7 minutes total; transfer to a plate.
  5. Add diced onion and minced garlic to the same pot and sauté, scraping up browned bits, until the onion is soft and translucent, about 5 minutes.
  6. Pour in chicken broth and diced tomatoes with their juices and bring to a gentle boil.
  7. Return the browned meatballs to the pot, reduce heat to a simmer, cover, and cook 20 minutes.
  8. Stir in spinach and ditalini pasta and cook uncovered, stirring occasionally, until the pasta is tender, about 10 minutes.
  9. Taste and adjust seasoning with salt and pepper as needed.

Notes

You can substitute ground beef with ground turkey, chicken, or plant-based meatballs for different variations., For a spicier version, add red pepper flakes to the meatball mixture or broth., Use gluten-free pasta and breadcrumbs to make a gluten-free soup., The soup can be made ahead and freezes well for up to three months., Store leftovers in the refrigerator for up to three days., If the soup thickens too much when resting, stir in a bit more broth or water before serving., Frozen meatballs can be used; add them directly to simmering soup and heat through., The recipe can be adapted for slow cooker use by browning meatballs first, then cooking on low for 6 to 8 hours.

Nutrition

Find it online: https://lanamixingbowl.com/italian-meatball-soup-recipe-delicious-and-easy/