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Classic Italian Meatball Soup Recipe 3

Classic Italian Meatball Soup Recipe

This Classic Italian Meatball Soup is a hearty, comforting one-pot meal made with tender beef and pork meatballs, a rich tomato and herb broth, pasta, spinach, and a splash of cream.
Finished with ricotta and Parmesan, it’s cozy, filling, and perfect for family dinners, meal prep, or any night that needs a bowl of real comfort.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Calories: 385
Ingredients Method Notes

Ingredients
  

For the meatballs:
  • 1 large egg
  • 1/2 cup heavy cream
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup finely grated Parmesan
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 lb ground beef
  • 1/2 lb ground pork
For the soup:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion diced
  • 1/2 cup diced bell peppers
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 3 cups chicken broth
  • 1 1/2 cups beef broth
  • 2 cans diced tomatoes
  • 1 teaspoon hot sauce optional
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon mustard powder
  • A pinch of red pepper flakes
  • 1 cup small pasta
  • 1/2 cup heavy cream
  • 2 cups fresh spinach
For serving:
  • Ricotta cheese
  • Grated Parmesan

Method
 

  1. In a large bowl, whisk the egg and cream. Stir in breadcrumbs and let them soak for a minute. Add Parmesan, garlic, salt, and pepper. Gently mix in the beef and pork. Roll into small meatballs.
  2. Heat olive oil in a large pot. Brown the meatballs in batches, turning to color all sides. Remove and set aside.
  3. Blend the canned tomatoes slightly and set aside.
  4. Melt butter in the same pot. Add onion and cook until soft and golden. Add bell peppers and cook a few more minutes. Stir in garlic, tomato paste, hot sauce, Worcestershire, and all dried seasonings. Cook for about a minute.
  5. Pour in the chicken broth, beef broth, and blended tomatoes. Bring to a boil, then simmer for 15 minutes.
  6. Add the meatballs and pasta. Simmer until pasta is tender.
  7. Lower the heat and stir in the cream and spinach. Cook just until spinach wilts. Taste and adjust seasoning.
  8. Serve with a scoop of ricotta and plenty of Parmesan.

Notes

This is the kind of soup that makes you slow down without trying. It’s warm, filling, a little messy, and completely comforting.
If your meatballs aren’t perfectly round, you’re doing it right.