Meatball soup

Here’s a warm and comforting Meatball Soup recipe—hearty, flavorful, and easy to make:

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Ingredients (Serves 4–6)

For the meatballs:

• 1 lb ground beef (or a mix of beef and pork)

• 1/4 cup breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, minced

• 1/4 cup finely chopped parsley

• Salt and black pepper, to taste

For the soup:

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 3 carrots, peeled and sliced

• 2 celery stalks, sliced

• 6 cups beef or chicken broth

• 1 can (14.5 oz) diced tomatoes

• 1 tsp dried Italian seasoning

• 1 cup small pasta (like orzo or ditalini) or rice (optional)

• Salt and pepper, to taste

• Fresh parsley or basil, for garnish

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Instructions

1. Make the meatballs:

   • In a bowl, mix all meatball ingredients until just combined.

   • Roll into small 1-inch meatballs and set aside.

2. Cook the vegetables:

   • Heat olive oil in a large pot over medium heat.

   • Add onion, carrots, and celery, and sauté 5–7 minutes until softened.

   • Add garlic and cook 1 minute more.

3. Build the soup:

   • Pour in broth and diced tomatoes.

   • Stir in Italian seasoning, salt, and pepper.

   • Bring to a gentle boil.

4. Cook the meatballs:

   • Carefully drop meatballs into the simmering soup.

   • Reduce heat to low, cover, and simmer 20–25 minutes until meatballs are cooked through.

5. Add pasta or rice (optional):

   • Stir in pasta or rice and cook 8–10 minutes until tender.

6. Serve:

   • Taste and adjust seasoning.

   • Garnish with fresh parsley or basil and serve hot with crusty bread.

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💡 Tips:

• You can brown the meatballs in a skillet before adding them for extra flavor, but it’s not necessary.

• Frozen meatballs work in a pinch—just add a few extra minutes to cook.

• Add chopped spinach or kale at the end for extra nutrients.

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I can also provide an Italian-style wedding soup version with tiny meatballs and spinach for a more classic twist. Do you want that version?