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To make Italian Meatball Soup, you need: - 1 pound ground beef - 1/2 pound ground pork - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon salt - 1/2 teaspoon black pepper - 4 cups beef broth - 1 can (14 oz) diced tomatoes - 1 cup carrots, diced - 1 cup celery, diced - 1 cup zucchini, diced - 1 cup spinach or kale, chopped - Fresh basil for garnish These ingredients combine to create a rich and hearty soup. The mix of ground beef and pork gives the meatballs great flavor. The vegetables add color and nutrition. You can add some optional ingredients to boost the flavor: - Red pepper flakes for a spicy kick - Fresh parsley for a bright touch - A splash of red wine for depth - Lemon zest for a fresh note These extras can make your soup unique and cater to your taste. Don’t be afraid to experiment with what you have! You will need a few tools to make this soup: - Large mixing bowl for the meat mixture - Baking sheet for meatballs - Large pot for cooking the soup - Wooden spoon or spatula for stirring - Ladle for serving Having the right tools makes the process much easier. Gather everything before you start cooking, and you’ll find it more fun! Start by gathering your ingredients. You will need ground beef, ground pork, breadcrumbs, Parmesan cheese, an egg, minced garlic, oregano, basil, salt, and black pepper. In a large bowl, mix these items well. I like to use my hands for this step. It helps blend everything evenly. You want a consistent texture for the meatballs. Once mixed, roll the mixture into small balls, about one inch wide. Place them on a plate and set them aside. Heat a splash of olive oil in a large pot over medium heat. Once the oil is hot, add the meatballs in batches. Don’t crowd the pot! Cook each batch for about five to seven minutes. You want them browned on all sides. After cooking, remove the meatballs and set them aside. This step builds flavor in your soup. In the same pot, add diced carrots, celery, and zucchini. Sauté these vegetables for about five to seven minutes. You want them to soften but not turn mushy. Next, pour in the beef broth and add the can of diced tomatoes, including their juices. Bring this to a simmer. Once simmering, return the browned meatballs to the pot. Cover it and let it cook for about twenty minutes. Finally, add chopped spinach or kale and cook for another five minutes. This adds freshness and color to your soup. Taste and adjust the seasonings if needed. Your hearty Italian meatball soup is now ready to serve! To make great meatballs, use a mix of ground beef and pork. The pork adds flavor and moisture. Combine the meats with breadcrumbs and grated Parmesan cheese. This mix helps the meatballs stay juicy. Use one large egg to bind everything together. Don't forget garlic, oregano, and basil for extra taste. Roll the meatballs to about one inch wide. This size helps them cook evenly. Brown them in a pot with olive oil. This step gives them a nice crust and boosts the flavor. To make your soup more flavorful, start with good beef broth. The broth is the base of the soup. Add diced tomatoes with their juices for a rich taste. Use fresh veggies like carrots, celery, and zucchini. These add sweetness and color. After the meatballs cook, let them simmer in the broth. This allows their juices to flavor the soup. Finally, toss in some chopped spinach or kale. This adds nutrition and a fresh taste. Season with salt and pepper to taste for the perfect finish. When serving, ladle the soup into bowls and add meatballs on top. Garnish with fresh basil for a pop of color. You can serve Italian bread on the side for dipping. For a fun twist, try adding a sprinkle of extra Parmesan cheese. This makes it look fancy and adds flavor. You can also serve the soup with a salad for a complete meal. Enjoying this soup warm is the best way to savor its flavors. {{image_2}} You can use different meats for meatballs. Ground turkey or chicken works well. They offer a lighter taste. If you want more flavor, you can mix in some sausage. This adds a nice spice and depth. Just remember to adjust your salt to taste. You can also use ground lamb for a unique twist. Each option gives your soup a new flavor. For a vegetarian version, skip the meat entirely. Use lentils or chickpeas instead of meat. They add protein and texture. Mix them with breadcrumbs, spices, and egg substitute for binding. You can also use tofu or tempeh. For a vegan soup, use vegetable broth and skip the cheese. This keeps the soup rich and tasty. You can boost nutrition by adding more veggies. Try bell peppers, green beans, or peas for color and taste. Just chop them small so they cook evenly. Grains like quinoa or barley can make the soup heartier. Add them during the simmering stage. This way, they soak up flavor and add bulk. Feel free to get creative with what you have! After enjoying your Italian meatball soup, store any leftovers. Use an airtight container. Let the soup cool first. Place in the fridge. It stays fresh for about three days. If you want to enjoy it later, freezing is best. When you’re ready to eat your soup again, heat it up. Use a pot on the stove for the best flavor. Pour the soup into the pot over medium heat. Stir often until it reaches the right temperature. If it’s too thick, add a splash of water or broth to thin it out. To freeze Italian meatball soup, pack it in freezer-safe bags or containers. Leave some space at the top for expansion. This soup can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Then, reheat as mentioned above. Enjoy your delicious soup anytime! You can serve Italian Meatball Soup with many sides. A warm loaf of crusty bread is a great choice. Garlic bread adds a nice twist and is easy to make. A fresh green salad pairs well too. You can use mixed greens with a light vinaigrette. For a heartier meal, serve it with pasta on the side. Small pasta shapes like ditalini or orzo work best. These options complement the soup and add to the comfort. Yes, you can make Italian Meatball Soup in a slow cooker. Start by mixing the meatball ingredients as usual. Roll the mixture into meatballs and set them aside. In your slow cooker, add the diced veggies, broth, and tomatoes. Then, place the meatballs on top. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to deepen and meld together beautifully. To make meatballs more tender, use fresh bread instead of dried breadcrumbs. You can soak the breadcrumbs in milk before mixing them in. Adding an extra egg can also help. Be careful not to overmix the meat. Overworking the meat can make it tough. Lastly, cooking the meatballs gently in broth helps keep them moist. These tips will give you soft, tender meatballs every time. This article covered how to make Italian Meatball Soup from start to finish. We looked at the main and optional ingredients, the tools you'll need, and the step-by-step cooking process. I shared tips for perfect meatballs, ways to enhance flavor, and some great serving ideas. Plus, we explored variations for dietary needs and how to properly store leftovers. Making this soup is simple and fun. Enjoy every bowl with friends or family!

Italian Meatball Soup

Warm up with a bowl of Hearty Italian Meatball Soup that's perfect for any season! This comforting dish combines tender meatballs, nutritious veggies, and rich broth for a deliciously satisfying meal. Learn how to make this easy recipe with just a few simple ingredients. Click to explore the full recipe and bring a taste of Italy to your kitchen! Perfect for family dinners or cozy nights in.
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Ingredients
  

1 pound ground beef

1/2 pound ground pork

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon black pepper

4 cups beef broth

1 can (14 oz) diced tomatoes

1 cup carrots, diced

1 cup celery, diced

1 cup zucchini, diced

1 cup spinach or kale, chopped

Fresh basil for garnish

Instructions
 

In a large bowl, mix together the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and black pepper until well combined.

    Roll the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.

      In a large pot, heat a splash of olive oil over medium heat and add the meatballs in batches. Cook until browned on all sides (about 5-7 minutes), then remove and set aside.

        In the same pot, add the diced carrots, celery, and zucchini. Sauté for 5-7 minutes until the vegetables start to soften.

          Pour in the beef broth and add the can of diced tomatoes with their juices. Bring to a simmer.

            Return the browned meatballs to the pot, cover, and let the soup simmer for about 20 minutes.

              Add the chopped spinach or kale and let it cook for an additional 5 minutes.

                Adjust seasonings to taste with salt and pepper, if desired.

                  Serve hot, garnished with fresh basil.

                    Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6