Italian Meatball Soup
Indulge in the comforting flavors of Italian cuisine with this hearty meatball soup, packed with veggies, pasta, and savory broth. It’s a wholesome meal that brings warmth and satisfaction to your table, perfect for any time of the year.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 6 cups chicken or vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup dry pasta (such as ditalini or orzo)
- 1 pound small meatballs (beef or turkey)
- 2 cups spinach, chopped
- 1/4 cup grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until vegetables are softened, about 5 minutes.
- Stir in minced garlic, dried oregano, dried basil, salt, and pepper. Cook for another minute until fragrant.
- Pour in chicken or vegetable broth and add diced tomatoes with their juices. Bring to a boil.
- Add dry pasta and small meatballs to the pot. Reduce heat to simmer and cook for 10 minutes, or until pasta is tender and meatballs are cooked through.
- Stir in chopped spinach and cook until wilted, about 2 minutes.
- Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve hot.
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg