Description
A warm, hearty soup made with tender meatballs, small pasta, savory broth, and fresh veggies. This comforting dish is a perfect blend of flavors, ideal for cozy dinners and family gatherings.
Ingredients
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Ground beef or chicken (for meatballs)
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Breadcrumbs (for meatballs)
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Grated Parmesan (for meatballs)
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Eggs (for meatballs)
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Garlic (minced for meatballs)
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Salt and pepper (for meatballs)
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Fresh parsley (for meatballs and garnish)
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Olive oil (for sautéing)
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Onion (chopped)
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Carrots (chopped)
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Celery (chopped)
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Garlic (for broth)
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Chicken broth (low-sodium)
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Italian seasoning
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Bay leaves
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Spinach or kale (for greens)
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Small pasta (acini di pepe, orzo, ditalini)
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Grated Parmesan (for garnish)
Instructions
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Make the meatballs: In a bowl, mix together ground meat, breadcrumbs, Parmesan, egg, garlic, salt, pepper, and parsley. Form into small 1-inch balls.
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Cook the meatballs: Either bake at 400°F for 15 minutes or brown in a pan with oil.
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Make the broth: Heat olive oil in a large pot. Sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and cook for 30 seconds. Pour in chicken broth, add Italian seasoning and bay leaf, and bring to a boil.
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Add the meatballs: Drop the cooked meatballs into the broth and let them simmer for 10 minutes.
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Add greens and pasta: Stir in spinach or kale and small pasta. Cook for 8-10 minutes until the pasta is tender.
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Serve: Remove the bay leaf, taste and adjust seasoning, and serve with grated Parmesan on top.
Notes
If making ahead, keep pasta separate to prevent it from soaking up the broth.
Can be made gluten-free by swapping breadcrumbs and pasta for gluten-free options.
Freezes well without the pasta. Add fresh pasta when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup / Comfort Foo
- Method: Stovetop
- Cuisine: Italian