Description
This hearty Meatball Soup combines tender homemade beef and pork meatballs with a rich tomato and broth base, enhanced by fresh spinach, cream, and pasta. It’s a comforting meal perfect for any season, blending classic Italian flavors with a creamy, savory broth that’s easy to prepare and satisfying to eat.
Ingredients
Scale
For the Meatballs
- 1 Tablespoon olive oil
- 1 egg (beaten)
- ½ cup heavy cream (can substitute milk)
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese (finely grated into a powder)
- 3 cloves garlic (finely diced)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ lb. ground beef (80% lean)
- ½ lb. ground pork
For the Soup
- 1 tablespoon butter
- 1 yellow onion (diced)
- ½ cup bell peppers (diced, red, green, or both)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 3 cups chicken broth
- 1 ½ cups beef broth (can substitute chicken broth)
- 2 (14.5 oz.) cans diced tomatoes, undrained
- 1 teaspoon hot sauce (optional)
- 1 teaspoon Worcestershire sauce
- ½ cup heavy cream
- 2 cups spinach
- 1 cup dry pasta (cavatappi recommended)
- 1 teaspoon each: dried oregano, basil, parsley, mustard powder
- 1 pinch red pepper flakes
- Salt and pepper to taste
- 8 oz. Ricotta cheese
- ½ cup Parmesan cheese (for topping)
- Additional red pepper flakes for garnish
Instructions
- Make the panade: In a large bowl, whisk together the beaten egg and heavy cream. Add the Italian breadcrumbs and stir for 1-2 minutes to create a paste. This panade will keep the meatballs tender and flavorful.
- Prepare the meat mixture: Mix in the finely grated Parmesan cheese, diced garlic, salt, and pepper into the panade. Add the ground beef and ground pork and gently combine everything without overworking the meat to keep meatballs tender.
- Form meatballs: Roll the mixture into 1-inch balls and set aside.
- Brown meatballs: Heat the olive oil in a 4½-quart soup pot or Dutch oven over medium-high heat. Brown the meatballs in batches for 2-3 minutes. Adding a splash of olive oil between batches helps prevent sticking. Reduce heat slightly as needed. The meatballs will finish cooking in the soup.
- Remove meatballs: Once browned, remove the meatballs from the pot and set them aside.
- Blend tomatoes: Place the undrained diced tomatoes in a large bowl and use an immersion blender (or regular blender) to blend to your preferred texture, leaving some tomato chunks if desired. Set aside.
- Sauté vegetables: Melt the butter in the same soup pot over medium-low heat. Add the diced onions and cook slowly for about 10 minutes, stirring occasionally to release their natural sweetness which balances the tomato acidity.
- Cook peppers and aromatics: Add the diced bell peppers and cook for 4 minutes. Stir in the minced garlic, tomato paste, hot sauce (if using), Worcestershire sauce, and the dried herbs & mustard powder. Cook for another minute to develop flavor.
- Add liquids and tomatoes: Pour in the chicken broth, beef broth, and the blended diced tomatoes with juices.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Let it simmer uncovered for 15 minutes to meld flavors and slightly thicken. Longer simmering is optional to concentrate flavors.
- Cook meatballs and pasta: Stir the soup and bring it back to a gentle boil. Add the browned meatballs and dry pasta to the pot. Cook until the pasta is tender, following package instructions but allowing for slightly longer due to gentle boiling. Taste test pasta for doneness.
- Finish with cream and spinach: Reduce heat to low and stir in the remaining ½ cup heavy cream. Add the fresh spinach and cook for about 1 minute until just wilted.
- Serve: Ladle soup into bowls and top each serving with dollops of ricotta cheese, a sprinkle of Parmesan, and red pepper flakes for added heat if desired. Warm ricotta in the microwave before adding if preferred.
Notes
- Using a panade (breadcrumb and cream mixture) in the meatballs ensures they stay tender and moist.
- Browning the meatballs before simmering adds extra flavor and texture.
- Cooking onions slowly brings out their sweetness and balances tomato acidity.
- Simmer soup uncovered to concentrate flavors; longer simmering develops richer taste.
- The addition of cream and spinach at the end adds creaminess and freshness to the soup.
- Ricotta topping adds a luscious creamy texture and mild flavor contrast.
- Use cavatappi or any short pasta that holds up well in soup.
- For a leaner option, substitute heavy cream with whole milk, but the soup will be less rich.
- Adjust hot sauce and red pepper flakes to taste for desired spice level.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: meatball soup, Italian soup, homemade meatballs, creamy tomato soup, comforting soup, pasta soup
