Oh, soup! Is there anything more comforting? Seriously, on a chilly day, or when you’re just feeling a little blah, a big bowl of soup is basically a hug in a bowl. And for my family? Nothing beats a good italian meatball soup. It’s a classic, right? But *my* version? Well, let’s just say it’s been tweaked and perfected over years of Sunday dinners.
I remember my grandma making this – well, her version, anyway! – and the whole house would smell amazing. It’s one of those recipes that just brings everyone to the table, ready to dig in. And honestly? It’s still one of my absolute favorites to make – and eat! So, let’s get cooking!
Why You’ll Love This Italian Meatball Soup
Okay, so why *this* Italian meatball soup recipe? Let me tell you:
- It’s seriously easy to make! I’m talking weeknight dinner easy.
- The flavor is just…wow. So comforting and satisfying.
- You can totally change it up! Don’t like spinach? Use kale! It’s all good.
- It’s perfect for meal prep. Make a big batch and you’re set for lunches all week!
Quick and Easy Italian Meatball Soup
Seriously, who has hours to spend making dinner? Not me! This Italian meatball soup comes together so fast, it’s perfect for those crazy weeknights when you need something delicious on the table, like, yesterday. Trust me, you’ll be amazed how quickly it all comes together!
Hearty and Flavorful Italian Meatball Soup
This isn’t some wimpy soup, folks! We’re talking hearty meatballs, tons of veggies, and a rich, flavorful broth that’ll warm you from the inside out. The combination of everything is just…*chef’s kiss*. It’s a full meal in a bowl, I promise!
Customizable Italian Meatball Soup
Okay, so maybe you’re not a fan of carrots? No problem! Swap them out for zucchini or bell peppers. Vegetarian? Use veggie meatballs! This Italian meatball soup is super flexible, so feel free to adjust it to your liking. Make it your own!
Ingredients for Italian Meatball Soup
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing Italian meatball soup. Don’t worry if you don’t have *every single* thing – it’s pretty flexible! Just try to stick to the basics, okay?
- 2 tbsp olive oil – for sautéing, gotta have that good stuff!
- 1 large yellow onion, diced – about a cup or so, don’t stress the measurements too much.
- 3 crushed garlic cloves – I *love* garlic, so I’m generous, but adjust to your taste.
- 1/2 tsp salt – more or less to taste, of course!
- 1/2 tsp red pepper flakes – for a little kick! Omit if you’re spice-averse (party pooper!).
- 28 oz crushed tomatoes (or fresh diced) – I prefer crushed, but fresh is fab if you have ’em!
- 2 cups carrots, peeled and sliced into 1/2″ coins – I like ’em chunky!
- 3 ribs celery, chopped – adds a lovely savory note.
- 2 cups broccoli florets – you can use frozen, just thaw ’em a bit first.
- 32 oz chicken stock (or beef if preferred) – I usually use chicken, but beef is great too!
- 1/4 cup Marsala wine – this is optional, but it adds a *wonderful* depth of flavor. Trust me!
- 2 tsp Italian seasoning – the shortcut to Italian flavor!
- 1/2 cup small pasta shells, orzo, or pearl couscous – whatever you like!
- 24 Italian beef meatballs (My recipe or frozen and thawed) – I have a meatball recipe, but frozen works in a pinch!
- 1 bunch spinach, chopped (about 4 cups) – adds a healthy boost!
- 4 fresh basil leaves, chopped for garnish – so pretty and fragrant!
How to Prepare Italian Meatball Soup: Step-by-Step Instructions
Okay, ready to get cooking? Don’t be intimidated! This Italian meatball soup is really straightforward. Just follow these steps, and you’ll be enjoying a delicious bowl in no time!
- First things first: If you’re using frozen meatballs, get those thawed! Or, if you’re feeling ambitious (go you!), whip up a batch of my Classic Beef Meatballs. Set those aside for now, though.
- Grab your biggest soup pot or Dutch oven. Put it over medium heat, add your olive oil, and toss in the diced onions. Sauté those for about 3 minutes, until they start to soften and get all translucent. Mmm, that smell!
- Now, add the crushed garlic, salt, and red pepper flakes. Cook for another 2 minutes, stirring so the garlic doesn’t burn. Careful, burnt garlic is *not* your friend!
- Next up: the tomatoes, carrots, and celery. Sauté these for about 5 minutes, letting them get a little friendly with the onions and garlic. This builds the flavor, trust me!
- Pour in the chicken stock and Marsala wine (if you’re using it – and I hope you are!). Add the Italian seasoning, give it a good stir, and bring it all to a boil. Then, lower the heat to a simmer, cover the pot, and let it cook for about 15 minutes. This lets the flavors meld together beautifully.
- Okay, almost there! Add the pasta (or couscous), cooked meatballs, broccoli, and spinach. Stir it all up really well to combine. Season to taste with more salt and pepper, if needed.
- Cover the pot again and let it cook on low for another 10 minutes, or until the meatballs are heated through and the pasta is tender. You don’t want mushy pasta, so keep an eye on it!
- Finally: Serve it up! Garnish with fresh basil and a sprinkle of grated Parmesan cheese. Boom! You just made amazing Italian meatball soup!
Tips for the Best Italian Meatball Soup
Want to take your Italian meatball soup from good to *amazing*? Here are a few of my secrets!
- Don’t overcrowd the pot when sautéing the veggies! Work in batches if you need to.
- Taste as you go! Seriously, seasoning is key. Add more salt, pepper, or Italian seasoning to your liking.
- If you’re using frozen meatballs, brown them a bit in a skillet before adding them to the soup. It adds extra flavor!
- Don’t overcook the pasta! Nobody likes mushy soup. Add it towards the end and keep an eye on it.
Italian Meatball Soup Variations
Okay, so you’ve made the basic Italian meatball soup – awesome! Now, let’s get a little crazy, shall we? Here are some fun ways to mix things up:
- Pasta Power! Try ditalini, farfalle (bowties!), or even broken spaghetti. Get creative!
- Veggie Mania! Zucchini, bell peppers, kale… toss ’em in!
- Spice It Up! Add a pinch of cayenne pepper for extra heat, or a bay leaf for depth. Ooh la la!
Serving Suggestions for Italian Meatball Soup
Okay, so you’ve got this amazing Italian meatball soup…now what? Well, you *could* just eat it straight from the bowl (I’ve been there!), but here are a few ideas to make it even better!
Grab some crusty bread for dipping – trust me, you’ll want to soak up every last drop! A simple side salad adds a nice fresh crunch. And of course, a generous sprinkle of grated Parmesan cheese is *always* a good idea. Enjoy!
How to Store and Reheat Italian Meatball Soup
Got leftovers? Lucky you! This Italian meatball soup keeps like a champ. Just let it cool completely, then pop it in an airtight container in the fridge. It’ll be good for about 3-4 days. To reheat, just simmer it gently on the stovetop or microwave it until heated through. Easy peasy!
Italian Meatball Soup: Frequently Asked Questions
Got questions? I got answers! Here are some of the most common things people ask me about my Italian meatball soup. Don’t be shy – if you have another question, just leave a comment!
Can I use frozen meatballs? Absolutely! I do it all the time when I’m short on time. Just make sure they’re fully thawed before adding them to the soup.
Can I make this soup in a slow cooker? You bet! Brown the meatballs first, then toss everything in the slow cooker and cook on low for 6-8 hours. Easy peasy!
Is this soup gluten-free? It can be! Just use gluten-free pasta and make sure your meatballs don’t contain any breadcrumbs. There are tons of great gluten-free options out there now!
What if I don’t have Marsala wine? No worries! You can just skip it, or substitute a little bit of dry red wine or even chicken broth. It’ll still be delicious!
Nutritional Information for Italian Meatball Soup
Okay, so you wanna know the nitty-gritty, huh? Here’s a rough estimate of the nutritional info for one serving of this Italian meatball soup. Keep in mind, it’s just an estimate, and it can vary depending on the ingredients you use! We’re looking at roughly 350 calories, 20g of fat, 20g of protein, and 25g of carbs. Not bad, right?
Rate This Italian Meatball Soup Recipe
Loved it? Hated it? Let me know what you think! Leave a comment, give it a star rating, and share it with your friends! Happy cooking!
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Italian Meatball Soup: Grandma’s Comforting, Easy Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
Hearty Italian Meatball Soup filled with vegetables, pasta, and flavorful meatballs.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 crushed garlic cloves
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 28 oz crushed tomatoes (or fresh diced)
- 2 cups carrots, peeled and sliced into 1/2” coins
- 3 ribs celery, chopped
- 2 cups broccoli florets
- 32 oz chicken stock (or beef if preferred)
- 1/4 cup Marsala wine
- 2 tsp Italian seasoning
- 1/2 cup small pasta shells, orzo, or pearl couscous
- 24 Italian beef meatballs (My recipe or frozen and thawed)
- 1 bunch spinach, chopped (about 4 cups)
- 4 fresh basil leaves, chopped for garnish
Instructions
- Thaw frozen meatballs or make Classic Beef Meatballs. Set aside.
- In a large soup pot or Dutch oven over medium heat, add olive oil and sauté the onions for 3 minutes. Add the garlic and season with salt and red pepper flakes, cooking another 2 minutes.
- Add the tomatoes, carrots, and celery and sauté for another 5 minutes. Add the chicken stock and Marsala wine (optional) and season with Italian Seasoning and bring to a boil, lower heat to simmer and cover. Cook for 15 minutes.
- Add the pasta or couscous, cooked meatballs, broccoli, and spinach. Stir to mix thoroughly and season to taste. Continue to cook on low, covered for 10 minutes or until meatballs are heated through.
- Serve with basil for garnish and grated Parmesan cheese.
Notes
- Use frozen meatballs if short on time.
- Omit Marsala if you prefer.
- Add Parmesan cheese rind to the soup as it simmers for added flavor. Discard before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg
