Description
A hearty and comforting Italian meatball soup made with tender meatballs, vegetables, and pasta in a savory tomato broth.
Ingredients
Units
Scale
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup small pasta (like ditalini)
- 2 cups fresh spinach
- Fresh parsley, chopped (for garnish)
Instructions
- In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix well and form into small meatballs.
- In a large pot, heat olive oil over medium heat. Add meatballs and cook until browned on all sides. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
- Add beef broth, water, and diced tomatoes. Bring to a boil.
- Return meatballs to the pot. Reduce heat and simmer for 20 minutes.
- Add pasta and cook according to package instructions, usually 7-10 minutes.
- Stir in spinach and cook until wilted, about 2 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- For a leaner option, use ground turkey instead of beef.
- Pasta can be cooked separately to prevent it from absorbing too much broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg