Description
This hearty Meatball Soup combines tender homemade meatballs simmered in a flavorful tomato-based broth enriched with creamy spinach and pasta. Enhanced with Italian herbs and cheeses, this comforting soup is perfect for cozy meals and makes excellent leftovers.
Ingredients
Units
Scale
Meatballs
- 1 egg, beaten
- 1/2 cup heavy cream (can substitute milk)
- 1/2 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese, finely grated into a powder
- 3 cloves garlic, finely diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lb. ground beef (80% lean)
- 1/2 lb. ground pork
Soup
- 1 tablespoon butter
- 1 yellow onion, diced
- 1/2 cup bell peppers, diced (red, green, or both)
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups chicken broth
- 1 1/2 cups beef broth (can substitute chicken broth)
- 2 (14.5 oz.) cans diced tomatoes, undrained
- 1 teaspoon hot sauce (optional)
- 1 teaspoon Worcestershire sauce
- 1/2 cup heavy cream
- 2 cups spinach
- 1 cup dry pasta (cavatappi recommended)
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- 1 pinch red pepper flakes
- Salt and pepper to taste
For Serving
- 8 oz. Ricotta Cheese
- 1/2 cup Parmesan Cheese
- Red Pepper Flakes
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the whisked egg and heavy cream. Add the Italian breadcrumbs and stir for 1-2 minutes until a paste (panade) forms. This will make the meatballs tender and flavorful. Mix in Parmesan cheese, finely diced garlic, salt, and pepper. Gently add the ground beef and ground pork and combine without overworking the mixture to keep the meatballs tender.
- Form and Brown Meatballs: Roll the mixture into 1-inch meatballs. Heat olive oil in a 4 ½ quart soup pot or Dutch oven over medium-high heat. Brown meatballs in batches for 2-3 minutes, adding additional olive oil as needed and adjusting heat slightly to avoid burning. The inside will finish cooking in the soup. Remove meatballs and set aside.
- Blend Tomatoes: Place the undrained canned diced tomatoes in a large bowl and use an immersion blender to blend to your preferred texture, leaving some chunks if desired. Alternatively, use a blender. Set aside.
- Sauté Vegetables and Build Soup Base: In the same soup pot, melt butter over medium-low heat. Add diced onions and cook for about 10 minutes, stirring occasionally to gently caramelize and release sweetness to balance the tomatoes’ acidity. Add diced bell peppers and cook for 4 minutes. Then add minced garlic, tomato paste, hot sauce (if using), Worcestershire sauce, and dried seasonings. Cook for 1 minute to release flavors.
- Add Broth and Simmer: Pour in chicken broth, beef broth, and the blended tomatoes. Bring to a boil, then reduce heat to a simmer. Let simmer uncovered for 15 minutes, or longer if desired to concentrate flavors and thicken the soup.
- Cook Meatballs and Pasta: Stir the soup and bring to a gentle boil again. Add the browned meatballs and dry pasta. Return to a gentle boil and cook until pasta is tender, according to package instructions, noting it may take slightly longer with gentle boiling. Taste test pasta for doneness.
- Finish Soup: Reduce heat to low, stir in the heavy cream, then add the spinach. Cook until spinach wilts, about 1 minute.
- Serve: Ladle soup into bowls and top with dollops of ricotta cheese, a sprinkle of Parmesan cheese, and red pepper flakes to taste. Optionally, warm ricotta in the microwave before serving for a creamier texture.
Notes
- Since onions take time to caramelize, measure out seasonings and prepare other ingredients during this stage to save time.
- Frozen meatballs can be used as a shortcut instead of making fresh meatballs.
- Adding a rind of Parmesan or Romano cheese to the soup while simmering boosts flavor.
- You can substitute 28 oz. crushed tomatoes instead of diced tomatoes for a smoother texture.
- If making leftovers, consider cooking pasta separately and adding it to bowls when serving to prevent noodles from soaking up too much broth during storage.
- This recipe makes approximately 45 meatballs of 1-inch size.
- Hot sauce adds subtle flavor enhancement without making the soup noticeably spicy. Mustard powder and Worcestershire sauce also act as flavor enhancers without dominating the taste.
- Frank’s Hot Sauce is recommended for the optional hot sauce ingredient.
