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Italian Meatball Soup

Did you know that hearty soups can reduce your overall calorie intake by up to 20% while still leaving you satisfied? This Italian Meatball Soup challenges the notion that truly comforting meals must be time-consuming or complicated. With tender meatballs swimming in a rich tomato broth alongside perfectly cooked tortellini, this soup delivers restaurant-quality flavor with simple pantry ingredients.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6 servings
Calories 385 kcal

Equipment

  • Dutch Oven or Large Pot
  • Mixing Bowl
  • Cookie Scoop

Ingredients
  

For the Meatballs

  • 1 pound ground beef 85/15 lean-to-fat ratio
  • 1/4 cup Italian breadcrumbs substitute with gluten-free breadcrumbs if needed
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Soup Base

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 can diced tomatoes 14.5 oz
  • 6 cups chicken broth substitute with vegetable broth for a lighter flavor
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 9 oz fresh or frozen cheese tortellini
  • 4 cups fresh spinach or substitute with kale for added nutrition
  • salt and pepper to taste
  • fresh basil or parsley for garnish
  • grated Parmesan cheese for serving

Instructions
 

  • In a medium bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined – overmixing can make the meatballs tough. For perfectly uniform meatballs, use a small cookie scoop (about 1 tablespoon size) to portion the mixture. Roll into approximately 20-24 small meatballs and set aside on a plate.
  • Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, add the meatballs to the pot without overcrowding. Brown on all sides for about 2-3 minutes total – they don't need to be cooked through completely as they'll finish cooking in the soup. Transfer the browned meatballs to a clean plate and set aside.
  • In the same pot, add the remaining tablespoon of olive oil. Add onions, carrots, and celery, cooking for 4-5 minutes until vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute, allowing it to slightly caramelize and coat the vegetables.
  • Add the diced tomatoes with their juice, chicken broth, dried basil, oregano, and red pepper flakes if using. Bring to a boil, then reduce to a simmer. Gently return the meatballs to the pot and cook for 10 minutes to allow flavors to meld and ensure the meatballs cook through.
  • Add the tortellini to the simmering soup and cook according to package directions, usually 7-8 minutes for fresh and 2-3 minutes longer for frozen. In the last 2 minutes of cooking, stir in the spinach and allow it to wilt. Taste and adjust seasoning with salt and pepper as needed.
  • Serve in deep bowls garnished with fresh basil or parsley and a sprinkle of grated Parmesan cheese.

Notes

Pro Tip: Slightly wet your hands before rolling the meatballs to prevent the mixture from sticking to your fingers.
For a thicker soup, use an immersion blender to partially blend some of the vegetables before adding the meatballs back in.
If you have a Parmesan rind, add it to the broth for extra flavor.
For meal prep, make a double batch of meatballs and freeze half uncooked for your next soup night.

Nutrition

Calories: 385kcalCarbohydrates: 28gProtein: 26gFat: 18gSodium: 890mgFiber: 4gSugar: 5g
Keyword Meatball Soup, Italian Soup, Tortellini Soup, Hearty Soup
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