Easy Meatball Soup
Italian Meatball Soup is filled with mini meatballs, veggies, and pasta in a rich tomato broth. Easy to make and absolutely delicious!
Servings: 8 2 cup servings
Calories: 346kcal
Ingredients
For the meatballs:
- 1 lb ground beef
- 1 egg
- ⅓ cup grated Parmesan cheese
- ½ cup bread crumbs
- ½ cup minced onion
- 1 tablespoon minced garlic
- 1 teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 teaspoon dried parsley
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- ⅛ teaspoon salt
For the soup:
- 1 tablespoon olive oil
- 2 cups quartered carrots
- ¾ cup diced celery
- ½ cup diced onion
- 1 tablespoon minced garlic about 4 cloves
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
- ⅛ teaspoon salt optional
- 1 bay leaf
- 1 parmesan cheese rind optional
- 2 quarts low sodium chicken broth
- 28 oz can crushed tomatoes
- 4 cups chopped spinach about 6 oz bag
- ¾ cup ditalini uncooked
Instructions
Stove Top Instructions
- Preheat the oven to 450 degrees F and prepare a parchment-lined baking sheet.
- In a bowl, mix together all the ingredients for the meatballs until combined.
- Roll the meatballs into teaspoon-size round balls and place on the parchment-lined baking sheet. They can be fairly close together as they do not spread.
- Bake the meatballs for 10 minutes at 450 degrees F until they are browned. Set aside.
- While the meatballs are cooking, start the soup. Heat the olive oil in a large pot over medium heat. Add the carrots, celery, onions, and garlic to the pot. Sauté for 5 minutes.
- Add the meatballs, basil, oregano, black pepper, thyme, red pepper, salt, bay leaf, cheese rind, chicken broth, and crushed tomatoes. Stir together. Cover the pot, turn the heat to high, and bring the soup to a boil. It will take about 10 minutes to come to a boil.
- Once the soup is boiling, add the pasta to the pot and cook uncovered for half the recommended cook time on the package. (The pasta will continue to cook, so it’s best to undercook it.)
- Note: You can cook the pasta in a separate pot and add it to your bowl later if you prefer firmer pasta.
- Remove the pot from the heat. Remove the bay leaf and cheese rind.
- Stir in the chopped spinach until wilted.
Crockpot Instructions
- Preheat the oven to 450 degrees F and prepare a parchment-lined baking sheet.
- In a bowl, mix together all the ingredients for the meatballs until combined.
- Roll the meatballs into teaspoon-size round balls and place on the parchment-lined baking sheet. They can be fairly close together as they do not spread.
- Bake the meatballs for 10 minutes at 450 degrees F until they are browned. Set aside.
- While the meatballs are cooking, start the soup. Heat the olive oil in a large pot over medium heat. Add the carrots, celery, onions, and garlic to the pot. Sauté for 5 minutes. (Note: You don’t have to sauté the veggies but we highly recommend it!)
- Once cooked, add the veggie mixture to the crockpot base.
- Add the meatballs, basil, oregano, black pepper, thyme, red pepper, salt, bay leaf, cheese rind, chicken broth, and crushed tomatoes. Stir together. Do NOT add the chopped spinach or pasta to the pot! Cover the pot and cook the soup on low for 6-8 hours or high for 4-6 hours.
- 30 minutes before serving, remove the bay leaf and parmesan cheese rind. Stir in chopped spinach until wilted.
- Bring a small pot of water to a boil on the stove and cook pasta (you can slightly undercook it so it doesn't get soggy.) Once pasta is cooked, stir into the soup.
Instant Pot Instructions
- Preheat the oven to 450 degrees F and prepare a parchment-lined baking sheet.
- In a bowl, mix together all the ingredients for the meatballs until combined.
- Roll the meatballs into teaspoon-size round balls and place on the parchment-lined baking sheet. They can be fairly close together as they do not spread.
- Bake the meatballs for 10 minutes at 450 degrees F until they are browned. Set aside.
- While the meatballs are cooking, start the soup. Set your instant pot to sauté for 5 minutes.
- Heat the olive oil. Add the carrots, celery, onions, and garlic to the pot. Sauté for 5 minutes.
- Add the meatballs, basil, oregano, black pepper, thyme, red pepper, salt, bay leaf, cheese rind, chicken broth, and crushed tomatoes. Stir together. Do NOT add the chopped spinach or pasta to the pot!
- Set the instant pot to Sealing and Pressure cook for 7 minutes. Allow the soup to natural release for 5 minutes, then quick release any remaining pressure. Pro Tip: When it's time to release the steam, you can lightly drape a dishtowel over the vent to prevent it from spraying all over your kitchen.
- While the soup is cooking, bring a small pot of water to a boil and cook pasta per directions on the package on the stove. (You can also set the pot to saute, bring the soup to a boil and cook the pasta right in the pot but you may need to add more chicken broth.)
- Once soup has finished releasing the steam, remove the bay leaf and parmesan cheese rind. Stir in chopped spinach until wilted. Stir in cooked pasta.
Video
Notes
Substitutions:
-Meat: Feel free to use ground turkey or ground chicken in place of ground beef.
-Pasta: You can use any short grain pasta in this recipe.
Storage: This soup will last in the refrigerator for up to 4 days. It freezes really well for up to 3 months!
Nutrition
Serving: 2cups | Calories: 346kcal | Carbohydrates: 33g | Protein: 23g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 426mg | Potassium: 972mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7073IU | Vitamin C: 18mg | Calcium: 162mg | Iron: 4mg
