Meatball & Veggie Soup (Printable Version)
Tasty meatballs, a tomato-rich broth, fresh vegetables, and pasta combine for an easy, comfort-filled meal you'll love any day of the week.
# Ingredients:
→ For the Meatballs
01 -
450 g (1 lb) minced beef (use beef alone or combine with pork)
02 -
25 g (1/4 cup) Parmesan cheese, finely grated
03 -
30 g (1/4 cup) breadcrumb crumbs
04 -
1 big egg
05 -
2 minced garlic cloves
06 -
1/2 teaspoon black pepper
07 -
1/2 teaspoon salt
08 -
1 teaspoon of Italian herbs
→ For the Soup
09 -
1 (400 g / 14.5 oz) can of diced tomatoes, with juices
10 -
1 small onion, finely chopped
11 -
2 medium carrots, cut into small cubes
12 -
6 cups (1.5 L) of chicken or beef stock
13 -
2 stalks of celery, diced
14 -
1 tablespoon of olive oil
15 -
1/2 teaspoon salt (adjust as needed)
16 -
1 teaspoon dried Italian herbs
17 -
1/2 teaspoon black pepper
18 -
1 cup (85 g) of tiny pasta (like orzo, mini shells, or ditalini)
19 -
3 chopped garlic cloves
20 -
2 cups of leafy greens (spinach or kale), roughly cut
21 -
2 tablespoons of fresh parsley, chopped (optional topping)
22 -
1/4 cup Parmesan cheese, grated (optional topping)
# Steps:
01 -
Mix the minced meat, breadcrumbs, Parmesan, egg, garlic, dried herbs, and some salt and pepper in a bowl. Roll them into small balls, roughly 1 inch wide. Aim for around 20 to 24 pieces.
02 -
Heat some olive oil in a big pot over medium heat. Add the meatballs in portions and cook them until their surfaces are browned, flipping occasionally (about 5-7 minutes). Remove them from the pot and set them aside for now—they don’t need to be fully cooked yet.
03 -
In the same cooking pot, throw in the onion, celery, carrots, and garlic. If the pot looks dry, you can drizzle in more olive oil. Stir and let them soften for 4-5 minutes.
04 -
Pour the stock and canned tomatoes (along with the juice) into the pot. Add black pepper, salt, and the Italian herbs. Let it heat to a boil, then drop it down to a simmer for 10 minutes.
05 -
Carefully place the browned meatballs back into the pot with the soup.
06 -
Stir in the pasta and let it cook for about eight to ten minutes, or until the pasta is tender and the meatballs are fully cooked.
07 -
Mix in the chopped spinach or kale. Stir for about 1-2 minutes until the greens are nicely wilted.
08 -
Spoon the soup into bowls. Top it with Parmesan and parsley, if you like, and enjoy with a hunk of bread or salad.
# Notes:
01 -
Stir in 1/2 cup of heavy cream or splash in some milk towards the end if you'd like a creamier version.
02 -
You can add extra protein by including a can of drained and rinsed cannellini beans.
03 -
Save any extra soup in an airtight container in the fridge for up to three days. Warm it gently on the stovetop when ready to eat.