Hearty Italian Meatball Soup with Pasta and Spinach
Imagine a warm, comforting bowl filled with juicy meatballs, tender pasta, and fresh spinach, all in a rich, flavorful broth. This Italian Meatball Soup is a true delight for the senses, delivering a taste of the Mediterranean right to your table.
❤️ Why You’ll Love This Recipe ❓
This Italian Meatball Soup is a true crowd-pleaser, offering a perfect balance of heartiness and freshness. The combination of tender meatballs, al dente pasta, and vibrant spinach creates a symphony of textures and flavors that will have you coming back for more. Plus, it’s a versatile dish that can be enjoyed year-round, making it a go-to for any occasion.
Ingredients
- 1 lb ground beef
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cups low-sodium beef broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup small pasta shapes (such as ditalini or elbow macaroni)
- 4 cups fresh spinach, chopped
The beauty of this Italian Meatball Soup is that most ingredients are pantry or freezer staples. The combination of ground beef, Parmesan, and Italian herbs creates the classic Italian-inspired flavor profile that has made meatball soup recipes perennially popular.
Instructions
- Step 1: In a large bowl, combine the ground beef, panko breadcrumbs, Parmesan cheese, garlic, oregano, salt, and pepper. Mix until well combined. Roll the mixture into 1-inch meatballs.
- Step 2: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 5-7 minutes. Remove the meatballs from the pot and set aside.
- Step 3: Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Step 4: Pour in the beef broth and diced tomatoes, and bring the mixture to a boil. Add the pasta and cook for 7-9 minutes, or until the pasta is al dente.
- Step 5: Reduce the heat to low, add the meatballs back to the pot, and simmer for 5 more minutes. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
Timing Overview
• Cook time: 25 minutes
• Total time: 40 minutes
Compared to traditional Italian wedding soup, which can take up to an hour to prepare, this Italian Meatball Soup saves you 20% of your cooking time while delivering similar flavors.
Nutritional Information
Per serving (based on 6 servings):
• Protein: 26g
• Carbohydrates: 30g
• Fat: 15g
• Fiber: 5g
• Sodium: 750mg
These hearty meatball soup bowls provide approximately 50% of your daily protein requirements and 20% of your daily fiber needs, making them not just delicious but nutritionally valuable as well.
🍃 Healthier Alternatives for the Recipe
• Lower-carb version: Substitute zucchini noodles or spaghetti squash for the pasta to lower the carbohydrate count.
• Dairy-free adaptation: Omit the Parmesan cheese or use a dairy-free alternative to make the recipe dairy-free.
• Added protein: Add 1/2 cup cooked lentils or chickpeas to boost the protein content.
• Boost vegetables: Increase the amount of carrots, celery, and spinach for an even more nutrient-dense soup.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Italian Meatball Soup.
🍽️ Serving Suggestions
• Pair with a crisp white wine or a light Italian red for a classic pairing.
• Complement the soup with a simple green salad dressed with a balsamic vinaigrette.
• For a family-style dinner, serve the meatball soup alongside a platter of roasted vegetables and warm, crusty bread.
• Create an Italian-inspired charcuterie board with the soup, featuring cured meats, olives, and artisanal cheeses.
❌ Common Mistakes to Avoid
• Not browning the meatballs: Browning the meatballs before adding them to the soup helps to lock in their juices and adds a depth of flavor to the dish.
• Leaving out the spinach: The fresh spinach provides a pop of color and freshness that balances the heartiness of the soup. Don’t skip this ingredient!
• Failing to adjust seasoning: Taste the soup as you go and adjust the seasoning, such as salt and pepper, to your personal preference.
• Overcrowding the pot: Be sure to give the vegetables enough room to cook and caramelize, which enhances their flavor.
📦 Storage & Leftovers
These Italian Meatball Soup bowls retain their quality remarkably well:
• Freezing unbaked: Prepare the meatball mixture, roll into balls, and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag or container and store for up to 3 months. Thaw in the refrigerator before cooking.
• Freezing baked: Allow the cooked soup to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and then gently reheat on the stovetop or in the microwave, stirring occasionally, until warmed through.
• Reheating: For best texture, reheat the soup on the stovetop over medium heat, stirring occasionally, until piping hot. Avoid the microwave, as it can make the pasta and meatballs tough.
❓ FAQs
Can I make this soup ahead of time?
Absolutely! This Italian Meatball Soup is perfect for making ahead. The flavors actually improve the longer it sits. You can prepare the entire soup, cool it completely, and then store it in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Can I substitute different types of meat for the meatballs?
Yes, you can experiment with different types of ground meat, such as turkey, chicken, or a blend of meats. Just be sure to adjust the seasoning as needed to accommodate the new protein. The key is to maintain the classic Italian flavor profile.
Is this soup gluten-free or dairy-free?
The recipe as written is not gluten-free or dairy-free, as it contains breadcrumbs and Parmesan cheese. However, you can easily make modifications to adapt the soup for these dietary needs. Substitute gluten-free breadcrumbs or almond flour for the breadcrumbs, and use a dairy-free Parmesan alternative or omit the cheese altogether.
What can I do if the soup seems too thick or too thin?
If the soup is too thick, you can thin it out by adding more broth, a little at a time, until you reach your desired consistency. If it’s too thin, you can let it simmer for a bit longer to allow the broth to reduce and thicken up. You can also try adding a slurry of cornstarch and water to help thicken it.
Can I add extra vegetables to this soup?
Absolutely! This Italian Meatball Soup is highly versatile and can accommodate a variety of vegetable additions. Try adding diced zucchini, bell peppers, or mushrooms for extra nutrition and flavor. Just be sure to adjust the cooking time as needed to ensure the vegetables are tender.
🏁 Conclusion
These hearty Italian Meatball Soup bowls represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a cozy weeknight dinner or a crowd-pleasing appetizer, they’re sure to impress with their rich, comforting flavors and satisfying texture. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, this Italian Meatball Soup demonstrates that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the cooking process. So, what are you waiting for? Grab your spoon and dive into the deliciousness of this irresistible soup!
Hearty Italian Meatball Soup with Pasta and Spinach
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- In a large bowl, combine the ground beef, panko breadcrumbs, Parmesan cheese, garlic, oregano, salt, and pepper. Mix until well combined. Roll the mixture into 1-inch meatballs.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 5-7 minutes. Remove the meatballs from the pot and set aside.
- Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Pour in the beef broth and diced tomatoes, and bring the mixture to a boil. Add the pasta and cook for 7-9 minutes, or until the pasta is al dente.
- Reduce the heat to low, add the meatballs back to the pot, and simmer for 5 more minutes. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
