Easy Meatball Soup: How to Make.

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Experience the ultimate comfort food with Italian meatball soup. This classic recipe features tender meatballs and tasty vegetables in a rich broth, offering a nourishing meal perfect for chilly days. Rooted in Italy’s rich cooking history, “minestra di polpette” showcases humble beginnings, evolving with regional tastes from rich tomato bases to lighter broths. Its enduring appeal lies in the harmonious blend of soft meatballs and flavorful broth, making it versatile for diverse diets. Beyond its deliciousness, this nutritious soup provides protein, vitamins, and minerals, making it a well-balanced meal and a true “hug in a bowl.”

The Right Meatball Ingredients

Good meatballs start with good ingredients. You need a balance of flavors and textures. Here’s what you need:

• Ground beef: Choose a mix of lean beef and some fat (15-20%).
• Ground pork (optional): This adds flavor and keeps the meatballs moist.
• Breadcrumbs: Panko or regular breadcrumbs help hold the meatballs together.¹
• Parmesan cheese: This adds a salty and savory taste.
• Fresh herbs: Parsley, basil, or oregano add a fresh flavor.

Mix these well. They will make tender and tasty meatballs.

The secret to great meatballs is good ingredients mixed just right.

Making a Flavorful Soup Base

The soup base is very important. It gives the soup its main flavor. You can use different kinds of broth.

Choosing Your Broth:

• Beef broth: Rich and meaty.
• Chicken broth: Lighter and works well with meatballs.
• Vegetable broth: A good choice if you don’t want meat broth.

Fresh or Dried Herbs?

Fresh herbs add a bright taste. Dried herbs have a stronger flavor. Using both can make your soup taste even better.

The right mix of fresh and dried herbs makes the soup amazing.

Prepping Your Vegetables

Cut your vegetables evenly. Onions, carrots, and celery are classic choices.² You can also add mushrooms or spinach. Evenly cut veggies cook better and taste nicer.

Good broth, the right herbs, and well-cut vegetables make a wonderful soup base.

Kitchen Tools You’ll Need

You’ll need a few things to make meatball soup:

• A big soup pot (6-8 quarts) with a lid.
• Mixing bowls for the meatballs.
• Measuring cups and spoons.

Having these tools makes cooking easier.

Making the Perfect Meatball Mix

The meatball mix needs the right balance. Here’s how to do it:

• Meat: Mix ground beef and ground pork (about 60% beef, 40% pork). You can also use ground turkey or chicken.
• Binder: An egg helps hold everything together. Breadcrumbs or panko also help.
• Seasoning: Garlic, onion, parsley, and red pepper flakes add great flavor. Use your favorite herbs and spices too!

Mix gently but well. Don’t overmix.

The key is the right mix of ingredients and seasonings.

Creating a Delicious Soup Base

The soup base needs a good start. Sautéing vegetables builds flavor.

1. Heat olive oil in a big pot.
2. Add chopped onions, carrots, and celery. Cook until soft (5-7 minutes). This is called “mirepoix.”
3. Add minced garlic. Cook for another minute until it smells good.
4. Pour in a cup of broth. Scrape the bottom of the pot to get all the tasty bits.
5. Add fresh or dried herbs like thyme or bay leaves.
6. Let it simmer for 15-20 minutes. This lets the flavors mix well.

Broth Options:

• Chicken Broth: Light flavor
• Beef Broth: Rich flavor
• Vegetable Broth: Plant-based

A flavorful soup base makes all the difference.

Rolling and Cooking Your Meatballs

How you roll and cook meatballs matters. It affects their texture and taste.

Size and Shape:

• Make meatballs about 1-2 inches wide.
• Roll them gently so they stay soft.
• Consistent size helps them cook evenly.

Browning Tips:

• Pan-frying: Heat oil in a pan. Brown the meatballs on all sides.
• Broiling: Put them on a baking sheet under the broiler until brown. Turn them sometimes.
• Baking: Bake them in the oven at 400°F (200°C) for 15-20 minutes, turning halfway.

Choose the method that works best for you. Browning adds great flavor.

The right size, shape, and browning make perfect meatballs.

Putting It All Together and Simmering

Now, combine the meatballs and soup base.

1. Gently put the cooked meatballs into the simmering soup base.
2. Make sure they are covered in broth.
3. Keep the soup at a gentle simmer for 30-45 minutes. This helps the flavors blend and the meatballs soak up the broth.

This slow simmering makes the soup taste rich and comforting.

Storing and Reheating Leftovers

Leftover meatball soup can be enjoyed later.

• Freezing: Let the soup cool completely. Put it in an airtight container or freezer bag. It can last for up to 3 months. Thaw it in the fridge overnight.
• Reheating on the stovetop: Heat the thawed soup in a pot over medium heat. Stir until it’s warm.
• Reheating in the microwave: Put the thawed soup in a microwave-safe bowl. Heat in 1-minute bursts, stirring in between.

Always stir well before serving. Leftovers can taste just as good!

Proper storage means you can enjoy your soup again.

Serving Ideas

Make your meatball soup even better with these tips:

• Add fresh parsley or basil on top.
• Serve with crusty bread like a baguette or garlic knots for dipping.
• Pair it with a simple side salad with a light dressing.
• A glass of red wine like Chianti goes well with the rich flavors.

Enjoy sharing this comforting soup with friends and family!

FAQ

• How long to make? About 1 hour and 15 minutes.
• Make meatballs ahead? Yes, you can make and refrigerate them.
• Can you freeze it? Yes, it freezes well for up to 3 months.³
• Use store-bought meatballs? Homemade taste better, but you can use them to save time.
• Best bread? Crusty Italian bread like baguette or ciabatta.
• Vegetarian/vegan option? Skip the meatballs and use vegetable broth. Omit or replace Parmesan.
• Reheating tips? Heat gently on the stovetop or in the microwave, stirring often.
• Add other veggies? Yes, try spinach, zucchini, or bell peppers.
• Best meat for meatballs? Ground beef and pork mix, or all ground beef.
• Adjust spice? Add more or less red pepper flakes.

Enjoy your delicious homemade meatball soup!

Recipe Card: Italian Meatball Soup

Yields: 6-8 servings

Prep time: 30 minutes

Cook time: 45 minutes

Ingredients:

For the Meatballs:

• 1 pound ground beef
• ½ pound ground pork (optional)
• ½ cup breadcrumbs (panko or regular)⁴
• ¼ cup grated Parmesan cheese
• 1 egg, lightly beaten⁵
• 2 cloves garlic, minced
• ¼ cup chopped fresh parsley
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of red pepper flakes (optional)

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced⁶
• 2 celery stalks, diced⁷
• 2 cloves garlic, minced
• 8 cups beef, chicken, or vegetable broth
• 1 (14.5 ounce) can diced tomatoes (optional)⁸
• 1 teaspoon dried Italian seasoning
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley or basil, for garnish
• Crusty bread, for serving

Equipment:

• Large mixing bowls
• Measuring cups and spoons
• Large soup pot or Dutch oven
• Skillet or baking sheet (for browning meatballs)

Instructions:

Make the Meatballs:

1. In a large bowl, combine ground beef, ground pork (if using), breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, pepper, and red pepper flakes (if using).
2. Gently mix all ingredients until just combined. Do not overmix.
3. Roll the mixture into 1 ½ to 2-inch meatballs.

Brown the Meatballs (Choose one method):

• Pan-frying: Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides until cooked through (about 8-10 minutes). Remove from skillet and set aside.
• Broiling: Preheat broiler. Line a baking sheet with parchment paper. Arrange meatballs on the sheet. Broil for 12-15 minutes, turning occasionally, until browned and cooked through.
• Baking: Preheat oven to 400°F (200°C). Place meatballs on a baking sheet. Bake for 15-20 minutes, turning halfway, until browned and cooked through.

Make the Soup:

1. In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Pour in the broth and diced tomatoes (if using). Stir in Italian seasoning and bay leaf. Bring to a simmer.
4. Gently add the browned meatballs to the simmering soup.
5. Reduce heat to low, cover, and simmer for at least 30 minutes to allow the flavors to meld.
6. Remove the bay leaf before serving. Season with salt and pepper to taste.

Serve:

1. Ladle the meatball soup into bowls.
2. Garnish with fresh parsley or basil.
3. Serve hot with crusty bread for dipping.

Enjoy your delicious homemade Italian Meatball Soup!