Italian Meatball Soup

$- 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 with juices - 1 cup carrots, diced - 1 cup celery, diced - 1 cup zucchini, diced - 1 cup fresh spinach or kale, roughly chopped In my experience, the combination of ground beef and pork creates the best flavor. The beef gives richness, while the pork adds tenderness. Fresh vegetables like carrots, celery, and zucchini bring color and nutrients. I love to add spinach or kale for a healthy boost. Aromatics like garlic, oregano, and basil make the soup smell amazing and taste authentic. - Fresh basil leaves for garnish - Crusty Italian bread for serving - Extra grated Parmesan cheese For garnish, fresh basil leaves add a pop of color and flavor. I often serve this soup with crusty Italian bread, which is perfect for dipping. A sprinkle of extra grated Parmesan on top makes it even better. These small touches elevate the dish and make it feel special. To start, gather your ingredients. In a large mixing bowl, combine the ground beef and ground pork. The mix of meats gives a rich flavor. Add the breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix everything well until it's all combined. This is the base for your meatballs, so take your time. Next, it's time to shape the meatballs. Use your hands to form small balls, about 1 inch in diameter. This size helps them cook evenly. Place the rolled meatballs on a plate and set them aside for later. Now, let’s cook the meatballs. In a large pot, heat a drizzle of olive oil over medium heat. Once the oil is hot, add the meatballs in batches. Do not overcrowd the pot. If you add too many at once, they won’t brown nicely. Cook them for about 5-7 minutes, turning occasionally. They should be golden brown all over. Once browned, remove them from the pot and set them aside. With the meatballs done, let’s build the soup. In the same pot, add diced carrots, diced celery, and diced zucchini. Sauté these vegetables for about 5-7 minutes. Stir them often until they soften and smell great. Next, pour in the beef broth. Then, add the can of diced tomatoes, juices included. Stir to combine everything and bring the mix to a gentle simmer. Now, return the browned meatballs to the pot. Cover with a lid and let it simmer for about 20 minutes. This lets the flavors blend beautifully. After 20 minutes, add the chopped spinach or kale. Cook for an additional 5 minutes until the greens are tender. This step adds color and nutrition to your soup. Now, your soup is almost ready. Taste it and adjust the seasoning with more salt and black pepper if needed. Enjoy the delicious aroma filling your kitchen! To make the best meatballs, mix ground beef and pork. This blend gives a rich taste. Add breadcrumbs to bind the meat. Grated Parmesan cheese adds flavor. Use one large egg to hold everything together. Keep your meatballs moist by not overmixing. Overmixing makes them tough. Shape the meatballs into one-inch balls. This size cooks evenly and stays juicy. Adjust seasoning to match your taste. If you like it spicy, add red pepper flakes. Start with a pinch and taste as you go. This way, you can control the heat. Fresh herbs can also boost flavor. Try adding chopped parsley or basil. They brighten the soup and make it fragrant. For a beautiful presentation, use rustic bowls. Ladle the soup in and top it with fresh basil leaves. This makes the dish look appetizing. Pair the soup with crusty Italian bread. Dip the bread into the soup for extra flavor. A sprinkle of extra Parmesan cheese on top adds a nice touch. Enjoy the warmth and comfort of your meal! {{image_4}} You can easily switch the meat in this soup. Try using turkey or chicken instead of beef and pork. Ground turkey has a lighter taste. Chicken adds a nice flavor too. Both options keep the soup tasty while cutting fat. For a vegetarian version, use lentils or plant-based meat. Lentils cook fast and add great texture. Plant-based meat can give you that familiar meatball feel without the meat. Feel free to change up the veggies in your soup. For instance, swap zucchini for squash or peas. Squash adds a sweet flavor, while peas give a pop of color. You can also add beans for protein and a hearty texture. Beans can make your soup more filling. They also work well with all the flavors. You can lighten the soup by using vegetable broth. This will keep the flavors bright and fresh. If you want to try something different, use fresh tomatoes instead of canned. Fresh tomatoes can give your soup a garden-fresh taste. Just chop them up and toss them in! To store leftovers properly, let the soup cool first. Then, pour it into an airtight container. This keeps the soup fresh and tasty. You can refrigerate it for up to four days. When you’re ready to eat, reheat it on the stove or in the microwave. Stir often to heat evenly. You can freeze this soup in portions. Use freezer-safe containers or bags. Freeze small amounts for quick meals later. Leave space at the top of containers since the soup expands. To thaw, place it in the fridge overnight. Reheat it on the stove or microwave until hot. The average shelf-life of the soup in the fridge is about four days. After that, check for signs it has gone bad. Look for an off smell or changes in color. If you see any mold, toss it immediately. Fresh ingredients and careful storage keep your soup delicious longer. Italian Meatball Soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and prevents odors from mixing. Always check for any signs of spoilage before eating. If it smells off or looks strange, it's best to toss it. Yes, you can make Italian Meatball Soup in advance. It’s great for meal prep! You can cook it one or two days before you plan to eat it. Just store it in the fridge. For longer storage, freeze it in portions. This way, you can enjoy it any time. Yes, using frozen vegetables is okay. They can save you time and add nutrition. However, they might lose some crunch. The flavor may change slightly, but the soup will still taste good. Just add them during the last few minutes of cooking to keep them tender. This Italian Meatball Soup combines rich flavors and fresh veggies. You learned about key ingredients, from the meat combo to herbs. The cooking steps guide you in making tasty meatballs and a hearty soup. I shared tips for enhancing flavor and offered fun variations to try. In the end, this soup is versatile and satisfying. Whether you want a quick meal or an easy make-ahead dish, you can enjoy it in many ways. Get creative and make this soup your own!$

Warm up with a bowl of Hearty Italian Meatball Soup that’s bursting with flavor! This easy recipe combines tender meatballs, fresh veggies, and rich broth for a comforting meal any day of the week. Follow simple steps to create a delicious blend of Italian favorites right in your kitchen. Don't miss out on the aromatic goodness—click through to explore this recipe and bring a taste of Italy to your table!

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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 with juices

1 cup carrots, diced

1 cup celery, diced

1 cup zucchini, diced

1 cup fresh spinach or kale, roughly chopped

Fresh basil leaves for garnish

Instructions

Prepare the Meatballs: In a large mixing bowl, combine the ground beef and ground pork. Add the breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.

Form the Meatballs: With your hands, shape the mixture into small meatballs, approximately 1 inch in diameter. Place the rolled meatballs on a plate and set aside.

Brown the Meatballs: In a large pot, heat a drizzle of olive oil over medium heat. Once hot, add the meatballs in batches, ensuring not to crowd the pot. Cook for about 5-7 minutes, turning occasionally, until the meatballs are evenly browned on all sides. Remove the browned meatballs and set them aside.

Sauté the Vegetables: In the same pot, add the diced carrots, diced celery, and diced zucchini. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften and become fragrant.

Add Liquids: Pour in the beef broth, then add the can of diced tomatoes (including all juices) to the pot. Stir to combine and bring the mixture to a gentle simmer.

Simmer the Soup: Return the browned meatballs to the pot. Cover with a lid and allow the soup to simmer for approximately 20 minutes, letting the flavors meld together beautifully.

Incorporate Greens: After 20 minutes, add the chopped spinach or kale to the soup. Cook for an additional 5 minutes until the greens are wilted and tender.

Final Seasoning: Taste the soup and adjust the seasoning with more salt and black pepper, if desired.

Serve: Ladle the hot soup into bowls and garnish each serving with fresh basil leaves for an aromatic touch.

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

- Presentation Tips: Serve the soup in rustic bowls, and consider pairing it with slices of crusty Italian bread for a complete meal. A sprinkle of extra Parmesan on top can add a delightful finishing touch!