EASY MEATBALL SOUP 🍛

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MEATBALL SOUP

Certainly! Here’s a detailed description of Meatball Soup:

Meatball Soup is a hearty and comforting dish that brings together tender meatballs, flavorful broth, and a medley of vegetables, creating a satisfying meal that warms the soul.

 

 

This dish is beloved in many cultures, each with its own unique twist, but the essence remains the same: a deliciously rich soup filled with savory meatballs that are perfect for any occasion. Whether enjoyed on a chilly day or served as a family dinner, Meatball Soup is sure to please everyone at the table.

 

When it’s time to serve, Meatball Soup is ladled into bowls, showcasing the tender meatballs and vibrant vegetables swimming in the flavorful broth. The aroma that wafts from the bowl is inviting, with the savory scent of the meatballs and the freshness of the vegetables creating an enticing experience.

 

 

Each spoonful offers a delightful combination of flavors and textures, with the juicy meatballs, tender vegetables, and rich broth coming together in perfect harmony.

 

Meatball Soup is incredibly versatile and can be customized to suit individual tastes. For those who enjoy a bit of spice, red pepper flakes or hot sauce can be added to the broth for an extra kick. Additionally, fresh herbs such as basil or cilantro can be sprinkled on top before serving, adding a burst of freshness and color.

 

This soup is perfect for serving on its own or accompanied by crusty bread, a side salad, or even a sprinkle of grated cheese on top. It’s a dish that is not only satisfying but also comforting, making it ideal for family gatherings, cozy dinners, or even meal prep for the week ahead.

 

In summary, Meatball Soup is a hearty and comforting dish that combines tender meatballs, flavorful broth, and a variety of vegetables to create a satisfying meal. With its rich flavors and nourishing ingredients, this soup is perfect for any occasion,

 

whether it’s a chilly evening or a family gathering. The combination of juicy meatballs, vibrant vegetables, and savory broth makes Meatball Soup a beloved favorite that is sure to warm the heart and please the palate, making it a cherished addition to any recipe collection.

 

INGREDIENTS:

 

Meatballs:

  • 1 egg, beaten
  • ½ cup heavy cream, can sub milk
  • 1/2 cup Italian breadcrumbs
  • ÂĽ cup Parmesan cheese, finely grated into a powder
  • 3 cloves garlic, finely diced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ lb. ground beef, 80% lean
  • ½ lb. ground pork

Soup:

  • 1 tablespoon butter
  • 1 yellow onion, diced
  • ½ cup bell peppers, diced. (Red, green, or both)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 cups chicken broth
  • 1 ½ cups beef broth, can sub chicken broth
  • 2 (14.5 oz.) cans diced tomatoes, undrained
  • 1 teaspoon hot sauce, optional
  • 1 teaspoon Worcestershire sauce
  • ½ cup heavy cream
  • 2 cups spinach
  • 1 cup dry pasta, I used cavatappi

Seasonings:

  •  teaspoon dried oregano
  •  teaspoon dried basil
  •  teaspoon dried parsley
  •  teaspoon mustard powder
  •  pinch red pepper flakes
  • Salt/Pepper, to taste

For Serving:

  • 8 oz. Ricotta Cheese
  • ½ cup Parmesan Cheese
  • Red Pepper Flakes

 How to make it :

For the Meatballs:

Combine the whisked egg and heavy cream in a large bowl. Add the breadcrumbs and stir for 1-2 minutes to form a paste.
This is called a “panade” and will make the meatballs super flavorful and tender. Add Parmesan cheese, garlic, salt, and pepper and stir to combine.
Add the ground beef and ground pork and gently combine, don’t overwork the meat, we want tender meatballs.

Roll the meat into 1-inch balls.
Heat the olive oil in a 4 ½ quart soup pot or Dutch oven over medium-high heat.
Brown the meatballs in batches for 2-3 minutes, add a splash of olive oil throughout cooking and decrease heat slightly as needed.
The inside of the meatballs will finish cooking in the soup.
Remove the meatballs and set aside.

For the Soup:

Place the diced tomatoes in a large bowl and use an immersion blender to blend it to your desired texture, chunks of tomato can be left if preferred. (Alternatively, you can also use a blender.) Set aside.
Melt the butter in the same soup pot over medium-low heat. Add the diced onions and cook for 10 minutes, a little longer than normal as this will release some of their sugar which counteracts the acidity of the tomatoes. Stir every few minutes.
Add the peppers and cook for 4 minutes. Add the garlic, tomato paste, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
Add in the chicken broth, beef broth, and tomatoes.
Bring to a boil, then reduce to a simmer. Let it simmer uncovered for 15 minutes. You can also simmer it longer to contrate the flavor and thicken it more.
Stir the soup and bring the soup to a gentle boil. Add the meatballs and the pasta and return it to a gentle boil.
Cook until pasta is cooked through, refer to package for cooking time. It may take a little longer since we’re boiling gently. Test-taste a noodle before serving.
Reduce heat to low and stir in heavy cream, then add the spinach and cook until wilted, about 1 minute.
Transfer to serving bowls and top with ricotta cheese, Parmesan, and red pepper flakes. (You can warm the ricotta in the microwave first if preferred.

— Recipe Notes:

You can use any combination of vegetables that you like in this soup. Some other great options include diced potatoes, green beans, or peas.
If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with a tablespoon of water to the soup and stir until it thickens.
To make this recipe even easier, you can use frozen meatballs instead of making your own.

 

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