Italian Meatball Soup: A Delicious & Easy Recipe

Italian Meatball Soup, or “minestra maritata” as it’s traditionally known, is more than just a soup; it’s a warm hug in a bowl, a taste of Nonna’s kitchen, and a celebration of simple, wholesome ingredients. Have you ever craved a dish that’s both comforting and bursting with flavor? A dish that transports you to a sun-drenched Italian countryside with every spoonful? Then look no further!

This hearty soup boasts a rich history, deeply rooted in Italian culinary tradition. The name “minestra maritata” translates to “married soup,” referring to the harmonious marriage of flavors between the meatballs and the greens. Historically, it was a staple dish served during special occasions, particularly weddings, symbolizing the union of two families. It’s a testament to the resourcefulness of Italian cooks, who transformed humble ingredients into a culinary masterpiece.

People adore Italian Meatball Soup for its delightful combination of textures and tastes. The tender, savory meatballs, simmered to perfection in a flavorful broth, mingle beautifully with the slightly bitter greens, creating a symphony of flavors that dance on your palate. It’s incredibly satisfying, easy to customize with your favorite vegetables, and perfect for a chilly evening. Plus, it’s a fantastic way to sneak in some extra greens for the family! So, let’s get cooking and create a pot of this timeless classic together!

this Recipe

Ingredients:

• For the Meatballs:
• 1 pound ground beef (80/20 blend for best flavor)
• 1/2 pound ground pork
• 1 cup breadcrumbs (Italian seasoned preferred)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• For the Soup:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium preferred)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup small pasta (ditalini, orzo, or acini di pepe work well)
• 1 cup chopped fresh spinach or escarole
• Grated Parmesan cheese, for serving

Making the Meatballs:

1. In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, milk, salt, pepper, and red pepper flakes (if using). Be careful not to overmix, as this can make the meatballs tough. I like to use my hands for this, but a large spoon works too.
2. Once the ingredients are just combined, start forming the meatballs. I usually aim for meatballs that are about 1 inch in diameter – roughly the size of a ping pong ball. This size cooks quickly and is easy to eat in the soup.
3. Place the formed meatballs on a baking sheet lined with parchment paper. This prevents them from sticking and makes cleanup a breeze.

Preparing the Soup Base:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion, carrots, and celery. This is your mirepoix, the aromatic base of many great soups!
2. Cook the vegetables, stirring occasionally, until they are softened, about 5-7 minutes. You want the onions to be translucent and the carrots and celery to be slightly tender.
3. Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Pour in the chicken broth and crushed tomatoes. Stir to combine.
5. Add the cannellini beans, dried oregano, dried basil, and red pepper flakes (if using). Stir well.
6. Bring the soup to a simmer.

Cooking the Meatballs in the Soup:

1. Gently drop the meatballs into the simmering soup. Don’t overcrowd the pot; you may need to cook them in batches. If you overcrowd, the temperature of the soup will drop too much, and the meatballs won’t cook evenly.
2. Cover the pot and simmer for about 15-20 minutes, or until the meatballs are cooked through. A good way to check is to cut one open to make sure there’s no pink inside. The internal temperature should reach 160°F.
3. Once the meatballs are cooked, add the pasta to the soup. Cook according to the package directions, usually about 8-10 minutes, or until the pasta is tender.
4. Stir in the chopped spinach or escarole during the last minute of cooking. This will wilt the greens slightly, adding a nice touch of freshness and color to the soup.

Final Touches and Serving:

1. Taste the soup and adjust the seasoning with salt and pepper as needed. Remember that the Parmesan cheese you’ll add later is salty, so don’t over-salt the soup at this stage.
2. Ladle the soup into bowls and garnish with grated Parmesan cheese.
3. Serve immediately and enjoy! This soup is even better the next day, as the flavors have a chance to meld together.

Tips and Variations:

• Meatball Variations: Feel free to experiment with different types of ground meat. Ground turkey or chicken can be substituted for the beef or pork. You can also add a pinch of nutmeg to the meatball mixture for a warm, subtle flavor.
• Vegetable Variations: Add other vegetables to the soup, such as zucchini, yellow squash, or kale. Just be sure to adjust the cooking time accordingly.
• Pasta Variations: If you don’t have ditalini, orzo, or acini di pepe, you can use other small pasta shapes, such as elbow macaroni or small shells.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder soup, omit them altogether.
• Make Ahead: The meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours. You can also freeze them for longer storage. The soup can also be made ahead of time and reheated.
• Freezing: This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating. The pasta may become a bit softer after freezing, but the soup will still be delicious.
• Broth: While I prefer chicken broth, you can also use vegetable broth or beef broth. The flavor will change slightly depending on the broth you use.
• Beans: If you don’t have cannellini beans, you can substitute great northern beans or kidney beans.
• Herb Variations: Fresh basil or oregano can be used in place of the dried herbs. Just be sure to add them towards the end of the cooking process to preserve their flavor.

Serving Suggestions:

This Italian Meatball Soup is a complete meal on its own, but you can also serve it with a side of crusty bread for dipping. A simple green salad would also be a nice accompaniment.

Nutritional Information (approximate, per serving):

Calories: 450
Protein: 30g
Fat: 25g
Carbohydrates: 30g
Fiber: 5g

Enjoy this hearty and flavorful Italian Meatball Soup! It’s a comforting and satisfying meal that’s perfect for a chilly day.

Conclusion:

This Italian Meatball Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a taste of Nonna’s kitchen, and a guaranteed crowd-pleaser. Trust me, once you experience the rich, savory broth, the tender, flavorful meatballs, and the comforting blend of vegetables and pasta, you’ll understand why I’m so passionate about sharing this recipe with you. It’s a symphony of flavors that dance on your palate, leaving you completely satisfied and craving more.

Why is this a must-try? Because it’s incredibly easy to make, even on a busy weeknight. The ingredients are readily available, and the steps are straightforward. But don’t let the simplicity fool you; the depth of flavor is truly remarkable. It’s the kind of dish that gets better with time, making it perfect for meal prepping or enjoying leftovers the next day. Plus, it’s a fantastic way to sneak in extra vegetables for picky eaters!

Beyond its ease and deliciousness, this soup is incredibly versatile. Feel free to customize it to your liking. For a heartier meal, add more pasta or a can of cannellini beans. If you prefer a spicier kick, toss in a pinch of red pepper flakes. Want to lighten it up? Use ground turkey or chicken instead of beef for the meatballs.

Serving Suggestions and Variations:

* Serve with a crusty loaf of Italian bread for dipping into the flavorful broth.
* Garnish with a dollop of ricotta cheese and a sprinkle of fresh parsley or basil.
* For a vegetarian option, replace the meatballs with white beans or chickpeas and use vegetable broth.
* Add a squeeze of lemon juice for a bright, zesty flavor.
* Consider adding other vegetables like zucchini, spinach, or kale for added nutrients.
* If you’re short on time, you can use pre-made meatballs, but I highly recommend making your own for the best flavor.
* For a richer flavor, brown the meatballs in a skillet before adding them to the soup.
* A sprinkle of Parmesan cheese is always a welcome addition!

I truly believe that this Italian Meatball Soup will become a staple in your household. It’s the perfect comfort food for chilly evenings, a delightful lunch option, or a satisfying dinner for the whole family. It’s a recipe that’s meant to be shared and enjoyed.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece. I’m confident that you’ll love this recipe as much as I do.

And now, for the most important part: I want to hear from you! Once you’ve tried this recipe, please share your experience in the comments below. Did you make any variations? What did your family think? I’m eager to learn from your experiences and see how you’ve made this recipe your own. Don’t be shy – your feedback is invaluable! Happy cooking! I can’t wait to hear about your Italian Meatball Soup success!