Tasty Italian Meatball Soup – Comfort in a Bowl with Tender Herbed Meatballs & Garden Veggies

🛒 Ingredients

For the Meatballs:

1 lb (450g) ground beef (or beef/pork mix for extra flavor)

½ cup breadcrumbs (plain or Italian-seasoned)

¼ cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

Salt & freshly cracked black pepper, to taste

Optional: 1 tbsp fresh parsley, finely chopped

🔥 Pro Tip: Chill meatball mixture 10 mins before shaping — helps them hold together.

For the Soup:

1 tbsp olive oil

1 medium onion, chopped

2 carrots, diced

2 celery stalks, diced

4 cups beef or chicken broth (low-sodium preferred)

1 (14.5 oz) can diced tomatoes, undrained

1 tsp dried Italian seasoning

Salt & pepper to taste

2 cups baby spinach leaves

Grated Parmesan cheese, for serving

Fresh basil, chopped (optional, for garnish)

🍝 Optional Add-In: ½ cup small pasta (like orzo or ditalini) — cook in broth!

👩‍🍳 Step-by-Step Instructions

1️⃣ Make the Meatballs

In a bowl, combine:

Ground beef

Breadcrumbs

Parmesan

Egg

Garlic, oregano, basil, salt, pepper, parsley (if using)

Mix gently with hands until just combined.

Roll into 1-inch balls (~18–20 meatballs).

❌ Don’t overmix — keeps meatballs tender.

2️⃣ Sauté the Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat.

Add onion, carrots, and celery.

Cook 5–7 mins until softened but not browned.

3️⃣ Build the Soup

Pour in broth and diced tomatoes (with juice).

Stir in Italian seasoning, salt, and pepper.

Bring to a gentle simmer.

4️⃣ Cook the Meatballs

Gently drop raw meatballs into the simmering broth.

Cover and simmer 20–25 minutes, until meatballs are cooked through and no longer pink inside.

✅ No need to brown — they poach beautifully in the broth!

5️⃣ Add Spinach & Finish

Stir in baby spinach and cook 2–3 mins until wilted.

Taste and adjust seasoning.

6️⃣ Serve & Smile

Ladle into bowls.

Top with grated Parmesan and a sprinkle of fresh basil.

🍽️ Serving Ideas:

With crusty bread or garlic toast

Over cooked zucchini noodles (zoodles) for low-carb

Add a side Caesar salad for a full meal

🌈 Variations & Pro Hacks

🌱 Gluten-Free? Use GF breadcrumbs or almond flour

🌾 Dairy-Free? Skip Parmesan or use nutritional yeast

🍝 Want Pasta? Add ½ cup uncooked small pasta with the broth — cook until tender

🧊 Make-Ahead Magic: Keeps 5 days in fridge — flavors deepen overnight

❄️ Freeze It! Freeze without pasta — thaw overnight, reheat on stove

🍅 Extra Richness? Stir in 1 tbsp tomato paste with the broth

🧠 Why This Works So Well

Poached meatballs = juicy, tender, and infused with soup flavor

Classic mirepoix base (onion, carrot, celery) = deep savory foundation

Spinach at the end = nutrients + freshness without mush

One-pot method = minimal cleanup, maximum flavor

It’s not magic — it’s Italian kitchen wisdom. ✨

❤️ Final Thought: Sometimes, the Best Meals Are Simple & Soul-Warming

You don’t need rare ingredients or hours in the kitchen to make something truly special.

Just good meat, real veggies, and love.

This Tasty Italian Meatball Soup proves that the most comforting meals are often the simplest — where every bite says, “I’ve got you.”

So next time the wind howls and your heart needs warmth…

Grab that pot.

Turn on the stove.

And let your kitchen fill with the scent of garlic, herbs, and home-cooked joy.

Because great food doesn’t have to be hard —

It just has to taste like it came from home. 💛