Italian Meatball Soup Extravaganza

$- 1 lb ground beef (or a mix of beef and pork) - ½ cup plain breadcrumbs - ¼ cup finely grated Parmesan cheese - 1 large egg, beaten - 2 cloves garlic, minced - 1 teaspoon Italian seasoning blend - Salt and freshly cracked pepper to taste - 2 tablespoons olive oil (extra virgin) - 1 small onion, finely chopped - 2 medium carrots, diced - 2 celery stalks, diced - 4 cups chicken or vegetable broth - 1 can (14 oz) diced tomatoes, with juices - 1 cup cooked pasta (like orzo or small shells) - Fresh basil leaves, for garnish - Optional: A pinch of red pepper flakes {{ingredient_image_2}} To make meatballs, start by mixing the ingredients. In a bowl, combine: - 1 lb ground beef (or a mix of beef and pork) - ½ cup plain breadcrumbs - ¼ cup finely grated Parmesan cheese - 1 large egg, beaten - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste Mix gently until just combined. Be careful not to overwork the meat. Then, shape this mixture into small meatballs, about 1 inch wide. This size cooks evenly and fits well in soup. Next, it’s time to sauté the meatballs. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add the meatballs in batches. Make sure they have space to brown. Cook them for about 5 minutes, turning occasionally. They should look golden brown. Once browned, remove them from the pot and set them aside. Now, let’s cook the soup. In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté these veggies for about 5-7 minutes. Stir often until they soften and smell great. Then, pour in 4 cups of chicken or vegetable broth and 1 can of diced tomatoes, juices included. Stir to combine and bring this to a gentle simmer. This step allows all the flavors to blend. Once it simmers, return the meatballs to the pot. Cover and let it simmer for 15-20 minutes. This helps the meatballs cook through and mingles the flavors. For the final touches, gently add 1 cup of cooked pasta to the soup. Stir it well to heat through. Taste the soup and adjust the seasoning. You can add more salt, pepper, or a pinch of red pepper flakes for a kick. For a nice presentation, ladle the soup into bowls. Top with fresh basil leaves and a sprinkle of extra Parmesan cheese. Enjoy your warm, comforting Italian meatball soup! - Avoiding overmixing: Mix the meatball ingredients just enough to combine. Overmixing makes them tough. - Tips for even browning: Don’t crowd the pot. Give each meatball space. Turn them gently to get a nice brown crust. - Herb recommendations: Use fresh basil and parsley for a burst of flavor. They brighten the soup. - Recommended seasoning adjustments: Taste as you go. Add more salt or pepper to fit your taste. A pinch of red pepper flakes gives a nice kick. - Pairing with bread: Serve with crusty bread. It’s perfect for dipping into the soup. - Ideal garnishes: Top with fresh basil leaves and extra Parmesan cheese. This adds a nice touch and flavor. Pro Tips Use Fresh Herbs: Fresh basil and parsley elevate the flavor of your soup, so add them just before serving for a burst of freshness. Customize Your Meatballs: Experiment with different meats like turkey or chicken, or add spices like paprika or cayenne for a unique twist. Make It Ahead: This soup tastes even better the next day! Make a big batch and refrigerate for a hearty meal on busy days. Perfect Pasta Timing: Add the pasta towards the end of cooking to prevent it from getting mushy, ensuring a delightful bite in every spoonful. {{image_4}} You can make a tasty vegetarian version of meatball soup. Replace the ground beef with a mix of lentils and mushrooms. This gives you a hearty texture. Use breadcrumbs made from whole grain for added fiber. For cheese, try nutritional yeast for a cheesy flavor without dairy. To enhance flavor, add herbs like thyme and rosemary. You can also use smoked paprika for depth. A splash of balsamic vinegar can brighten up the soup. Don't forget to add some spinach or kale for extra nutrients. Italian meatball soup varies by region. In Tuscany, cooks might add beans for protein. In the South, they often use spicy sausage for a kick. Each area has its own twist on the spices and broth. For example, some use a tomato-based broth while others prefer a clear broth. Cultural influences shape these variations. Northern Italy uses more creamy sauces and rich flavors. Southern Italy focuses on fresh herbs and tomatoes. Each style offers a unique taste of Italy. You can get creative with vegetables. Try adding zucchini, bell peppers, or green beans. These not only add color but also nutrition. For protein, consider adding chickpeas or tofu for a plant-based option. If you want more heartiness, add barley or quinoa. These grains will soak up the flavors. They also make the soup more filling. Enjoy experimenting with different combos for your soup! To store leftover Italian meatball soup, let it cool first. Place the soup in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to four days. Always check for any off smells before eating. If it smells good, it’s likely still safe. You can freeze Italian meatball soup for up to three months. To do this, let it cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. When you’re ready to eat, thaw it overnight in the fridge. You can also use the microwave for a quick thaw. To reheat the soup, use a pot on the stove. Heat it over medium heat. Stir often to avoid burning. You can also microwave it in a bowl. Cover it to keep moisture in. Add a splash of broth if it seems thick. This helps keep the flavor fresh and bright. To thicken your soup, you can use a few simple methods: - Cornstarch or flour: Mix a tablespoon with cold water, then stir it in. - Mashed potatoes: Add a small amount of mashed potatoes for creaminess. - Add more pasta: More pasta can absorb some broth and thicken the soup. - Simmer longer: Let the soup cook longer to reduce the liquid. Each method works well. Choose what fits your taste and time. Yes, frozen meatballs are a great option! They save time and work well. Just add them directly to your soup. Make sure to let them simmer longer to heat through. You can also cook them before adding for extra flavor. They make this recipe quick and easy! You can use several pasta types in Italian meatball soup: - Orzo: Small and cooks quickly. - Small shells: Great for holding broth. - Ditalini: Perfect bite-sized pieces. - Farfalle: Adds a fun shape to the soup. Choose a pasta that you like best. Just remember to cook it before adding to the soup for best results! This blog post shared how to make a tasty Italian meatball soup. You learned about the key ingredients, like ground beef, tomatoes, and fresh herbs. I explained the steps to prepare meatballs and cook the soup. Tips for perfecting meatballs and serving suggestions added more depth. You also saw variations, storage tips, and answers to common questions. Now, you can enjoy this comforting dish. Remember to have fun while cooking! Each bowl can be your own unique flavor adventure. Enjoy sharing it with friends and family!$

Italian Meatball Soup Extravaganza

A hearty and flavorful soup filled with tender meatballs, vegetables, and pasta, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

1 lb ground beef (or a mix of beef and pork)
0.5 cup plain breadcrumbs
0.25 cup finely grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
1 teaspoon Italian seasoning blend
to taste salt and freshly cracked pepper
2 tablespoons olive oil (extra virgin)
1 small onion, finely chopped
2 medium carrots, diced
2 stalks celery, diced
4 cups chicken or vegetable broth
1 can (14 oz) diced tomatoes, including juices
1 cup cooked pasta (like orzo or small shells)
for garnish fresh basil leaves
a pinch red pepper flakes (optional)

Instructions

In a spacious mixing bowl, blend together the ground beef, breadcrumbs, grated Parmesan cheese, beaten egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently until just combined, then shape this mixture into small meatballs, approximately 1-inch in diameter.
In a large soup pot, heat the olive oil over medium heat. Add the meatballs in batches, ensuring they have space to brown evenly. Sauté for about 5 minutes, turning occasionally to achieve a golden brown crust. Once browned, remove them from the pot and set aside.
Using the same pot, introduce the chopped onion, diced carrots, and diced celery. Sauté the mixture for about 5-7 minutes, stirring frequently until the vegetables soften and the kitchen fills with their aromatic fragrance.
Pour in the chicken or vegetable broth along with the canned diced tomatoes, stirring them together to blend. Bring the mixture to a gentle simmer, allowing flavors to develop beautifully.
Once simmering, return the golden-brown meatballs to the pot. Cover and let the soup simmer for an additional 15-20 minutes, allowing the meatballs to cook through and flavors to meld harmoniously.
Gently add the cooked pasta to the simmering soup, stir well to heat through. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
For the grand presentation, ladle the hearty soup into bowls and crown with fresh basil leaves and a generous sprinkle of extra Parmesan cheese for that authentic Italian touch.

Notes

Serve with crusty bread on the side for dipping, and consider a drizzle of olive oil over the soup for an extra touch of elegance!

Keyword comfort food, Italian, meatballs, soup