Introduction to Italian Meatball Soup
Are you craving something warm, hearty, and utterly satisfying? Look no further than Italian Meatball Soup! This dish perfectly combines flavorful homemade meatballs with rich, tomato-infused broth and spaghetti, creating a symphony of tastes that warms the heart and soul.
Why Italian Meatball Soup is a must-try for homemade food lovers?
For those who cherish the art of homemade cooking, this soup is a delightful addition to your repertoire. The recipe features juicy, tender meatballs made from a blend of ground beef and special ingredients that keep them moist and flavorful, like soaked bread and grated onion.
Imagine filling your kitchen with the cozy aroma of sautéing garlic and simmering tomatoes while the meatballs cook to perfection. Plus, it’s a one-pot wonder, which means less cleanup and more time to enjoy with family and friends.
Beyond the practical benefits, Italian Meatball Soup offers a nostalgic experience that reminisces the warmth of family dinners. The combination of textures—soft meatballs, tender spaghetti, and a luscious broth—creates a comfort food experience like no other. Don't just take my word for it; food enthusiasts rave about this dish, often sharing their variations on social platforms. Check out Food & Wine for more inspiration on Italian cuisine.
Get ready to dive into this classic dish, and let’s bring a taste of Italy into your home!
Ingredients for Italian Meatball Soup
When it comes to crafting a warming bowl of Italian meatball soup, the right ingredients make all the difference. Let's dive into what you'll need!
Essential ingredients for juicy meatballs
For those wonderfully tender meatballs, these are the essentials:
- Bread: Use about 1 cup of sliced white sandwich bread, torn into pieces. This adds moisture and a slight sweetness!
- Onion: A ½ cup of grated onion infuses flavor and helps keep the meatballs juicy.
- Meats: A mix of 14 oz ground beef and 3 oz ground pork is optimal for flavor and texture.
- Egg and herbs: Don't forget an egg for binding and ¼ cup fresh parsley for a fresh kick.
These key components ensure your meatballs turn out delectably soft.
Key components for a flavorful soup
The soup itself needs a robust and vibrant base to complement those meatballs:
- Broth: Start with 2 cups chicken broth for depth.
- Tomato products: Combine 24 oz passata and 28 oz canned tomatoes for richness.
- Herbs and spice: Sprinkle in 1 tablespoon Italian herbs and 2 teaspoon garlic powder for warming notes.
- Pasta: Finish it with 8 oz spaghetti, ensuring it's cooked to al dente perfection.
With these ingredients, your Italian meatball soup is set to be a hit at the dinner table! For tips on how to source high-quality ingredients, check out The Kitchn.
Preparing Italian Meatball Soup
Making Italian Meatball Soup is not just cooking; it’s an experience that fills your kitchen with the comforting aromas of garlic and herbs. So, let’s dive right in!
Gather and Prep the Meatball Ingredients
Start by collecting the ingredients for your meatballs. You’ll need:
- A cup of sliced white sandwich bread, crusts removed.
- Half a cup of grated onion.
- 14 oz of ground beef and 3 oz of ground pork (or more beef, if you prefer).
- An egg, fresh parsley, minced garlic, grated Parmesan, salt, and black pepper.
Mix the torn bread with grated onion in a large bowl. This key step allows the bread to soak up the onion juices, adding moisture to the meatballs. Trust me, this makes a world of difference in texture and flavor!
Mix and Form the Meatballs
Next, add your ground meats, egg, parsley, garlic, Parmesan, salt, and pepper to your soaked bread mixture. Using your hands, gently mix until everything is well combined. Shape the mixture into slightly heaped tablespoon-sized balls — you should get around 24. Refrigerate these beauties for about 30 minutes. This will help them hold their shape while cooking.
Browning for Flavor
Heat 1.5 tablespoons of olive oil in a large pot over medium-high heat. In batches, brown your meatballs for a couple of minutes until they’re golden on the outside (don’t worry; they’ll finish cooking later). This step not only adds color but also caramelizes the meat, enhancing the overall flavor of your soup.
Sauté Onions and Garlic
Now, it’s time to sauté some onions and garlic! If there’s little oil left, add just a touch more. Cook finely chopped onion and minced garlic for about two minutes, until they’re fragrant and slightly softened.
Combine Ingredients and Simmer
Pour in the chicken broth, scraping any flavorful bits stuck to the bottom of the pot. Then, add the passata, canned tomatoes, Italian herbs, garlic powder, and red pepper flakes if you like a bit of heat. Stir everything together and let it simmer for five minutes, allowing the flavors to meld beautifully.
Cook Spaghetti with Meatballs
For a hearty touch, add 8 oz of dried spaghetti right into the soup. Push it under the liquid with tongs as it softens. After a few minutes, gently place your reserved meatballs back into the pot and simmer for about 12 minutes until the spaghetti is al dente.
Garnish and Serve
Once everything is perfectly cooked, consider topping each bowl with fresh basil and a sprinkle of mozzarella cheese. Allow the residual heat to melt the cheese slightly, creating a gooey, comforting finish. Ladle your thick and hearty Italian Meatball Soup into bowls and enjoy the delightful combination of flavors!
For more tips and variations on this recipe, you might find inspiration from acclaimed Italian cooking sites like GialloZafferano or Serious Eats. Enjoy your cooking adventure!
Variations on Italian Meatball Soup
Italian cuisine is all about creativity, and Italian meatball soup is the perfect canvas for delicious variations. Here are a couple of exciting twists you can try at home!
Italian Meatball Soup with Spicy Kick
If you’re looking to add a bit of heat to your Italian meatball soup, simply include red pepper flakes or diced jalapeños while cooking the broth. This spicy kick not only elevates the flavor but also warms you up on chilly days. Pair it with a dollop of spicy marinara for an extra zing!
Vegetarian Italian Meatball Soup
For a vegetarian-friendly version, swap the meatballs with hearty alternatives, such as lentil or chickpea-based meatballs. You can even make them from scratch using plant-based ingredients! This variation keeps all the comforting essence of Italian meatball soup while catering to veggies.
Check out the SavoryVegetable.com for more plant-based meatball recipes!
Cooking tips for Italian Meatball Soup
Secret to Extra Soft Meatballs
The key to achieving deliciously soft meatballs in your Italian Meatball Soup lies in the bread and onion mixture. Soaking torn bread in grated onion not only adds moisture but also infuses flavor. Additionally, combining ground beef and pork creates a rich taste and tender texture. Consider using fresh breadcrumbs for the best results!
How to Enhance the Soup's Flavor
To elevate the flavor of your soup, don't skimp on aromatics. Sautéing onions and garlic before adding the stock enhances the broth's depth. Feel free to experiment with seasonings—adding a splash of balsamic vinegar or a handful of fresh herbs like basil can really make a difference. For more tips on flavor pairing, check out Serious Eats.
Serving suggestions for Italian Meatball Soup
Perfect sides to complement your soup
To elevate your Italian meatball soup, consider pairing it with some delicious sides. A classic crispy garlic bread is a fantastic choice—it soaks up the savory broth perfectly. You could also serve a fresh, vibrant salad with mixed greens and a simple vinaigrette for a light contrast. For a heartier option, a platter of cheesy bruschetta with ripe tomatoes and basil will add a delightful texture and flavor.
Best garnishes for a final touch
Don’t forget the final touches that can make your Italian meatball soup even more delightful! Freshly torn basil leaves sprinkle beautifully across each bowl, providing a fragrant burst of flavor. A generous sprinkle of shredded mozzarella adds creaminess and richness, melting just right as you serve. Lastly, a dusting of grated Parmigiano-Reggiano brings that authentic Italian flair—your guests will be begging for seconds! For extra flavor, consider drizzling a little olive oil before serving.
Time Details for Italian Meatball Soup
Preparation Time
Start your culinary journey with just 25 minutes of prep time. This is when you'll mix the flavors and create those classic Italian meatballs that everyone loves.
Cooking Time
Once you've got everything prepped, it's time to bring your Italian meatball soup to life! Spend 30 minutes cooking as the ingredients meld beautifully together.
Total Time
In only 55 minutes, you’ll have a hearty pot of Italian meatball soup ready to share. It's perfect for a cozy dinner or meal prep for the week. Enjoy your cooking adventure!
For more tips on timing and preparation, check out resources like The Kitchn or Bon Appétit.
Nutritional Information for Italian Meatball Soup
Calories and Serving Size
This hearty Italian Meatball Soup serves approximately five people, with each serving containing around 565 calories. Perfect for a filling dinner, it’s ideal for those cozy nights when you crave comfort food without the guilt.
Protein Content
Packed with goodness, each bowl of this soup boasts an impressive 28 grams of protein, thanks to the meatballs made from a blend of ground beef and pork. This makes it a great option for those looking to support their fitness goals or maintain a balanced diet.
Sodium Levels
With about 1,200 milligrams of sodium per serving, it’s essential to be mindful if you’re watching your salt intake. You can easily adjust the sodium levels by opting for low-sodium chicken broth and minimizing added salt, while still enjoying the rich flavors of this delightful soup.
For more detailed nutritional breakdowns, consider checking out resources like the USDA FoodData Central or MyFitnessPal.
FAQs about Italian Meatball Soup
Can I make this soup ahead of time?
Absolutely! This Italian meatball soup actually tastes even better the next day as the flavors meld beautifully. Prepare your meatballs and soup base, store them separately, and combine them just before serving. This allows the spaghetti to stay tender without becoming mushy.
What can I substitute for spaghetti?
If you're looking for alternatives to spaghetti, consider using zucchini noodles or gluten-free pasta for a healthier option. Rice or quinoa also work well for a different texture and flavor in your Italian meatball soup. Don't hesitate to experiment with your favorite pasta shape!
How do I store leftovers properly?
To keep your Italian meatball soup fresh, let it cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days, or freeze it for up to 3 months. Just note that the spaghetti may absorb some broth when reheated, so you might want to add a splash of water or broth to revitalize it.
For more tips on storing soups, check out reputable culinary sources like Serious Eats for additional suggestions.
Conclusion on Italian Meatball Soup
Why You Should Add This Recipe to Your Weeknight Rotation
Adding Italian Meatball Soup to your weeknight dinner repertoire is a game-changer. It’s quick, flavorful, and comforting—everything you want after a long day. With the soft meatballs bubbling in a hearty tomato broth, this dish warms both body and soul. Plus, it’s an excellent way to sneak veggies into your meal! Whether you're cooking for yourself or hosting friends, this recipe is sure to impress.
For more tips on speedy weeknight cooking, check out this guide from The Kitchn and consider pairing this soup with a fresh side salad for a balanced meal. Happy cooking!
Italian Meatball Soup
Equipment
- large bowl
- large pot
- tongs
Ingredients
Meatballs
- 1 cup sliced white sandwich bread lightly packed, torn into small pieces, crusts removed
- ½ cup grated onion (brown, white or yellow)
- 14 oz ground beef (beef mince)
- 3 oz ground pork (mince) or more ground beef
- 1 egg
- ¼ cup fresh parsley finely chopped
- 2 cloves garlic minced
- ¼ cup Parmigiano-Reggiano (or parmesan), freshly grated
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Soup
- 1 ½ tablespoon olive oil
- 1 cup onion finely chopped (white, brown or yellow)
- 2 cloves garlic minced
- 2 cups chicken broth (or water)
- 1 cup water
- 24 oz passata (pureed tomato)
- 28 oz canned tomato
- 1 tablespoon Italian mixed herbs
- 2 teaspoon garlic powder (or onion powder)
- 1 - 2 teaspoon red pepper (chilli flakes, optional)
- 8 oz spaghetti (dried, not fresh or cooked)
Garnish (optional)
- ¼ cup fresh basil leaves torn
- ½ - ¾ cup shredded mozzarella cheese
- Parmigiano-Reggiano (or parmesan), freshly grated
Instructions
Meatball Preparation
- Place the bread and onion in a large bowl. Mix to combine so the onion juice soaks the bread.
- Add all the remaining Meatball ingredients. Use your hands to mix well.
- Roll a slightly heaped tablespoon of mixture into a ball. Repeat with remaining mixture. Should make around 24. Refrigerate meatballs for 30 minutes.
Soup Preparation
- Heat 1 ½ tablespoon olive oil in a large pot over medium high heat. Add the meatballs in a single layer and brown all over (still raw inside) - do this in 2 batches. Remove meatballs onto a plate and set aside.
- If the pot is looking dry, add a touch more olive oil. Add onion and garlic and cook for 2 minutes.
- Add chicken broth, bring to simmer and scrape the bottom of the pot to mix the brown bits into the liquid.
- Add remaining Soup ingredients except spaghetti. Bring to simmer, turn heat down to medium and cook for 5 minutes, stirring occasionally, scraping the bottom of the pot.
- Take the lid off and add spaghetti. Use tongs to push it all under the liquid as it starts to soften. Once the spaghetti is submerged, add the meatballs. Cook for around 12 minutes, or until spaghetti is just cooked but still firm (al dente). Remove from stove.
- If using cheese, sprinkle on the surface of the soup after you take it off the stove, put the lid back on and let the heat melt the cheese (~2 minutes).
- Ladle soup, spaghetti and meatballs into bowls. Garnish with basil leaves and serve with Parmigiano-Reggiano, if using.
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