Italian Meatball Soup
Homemade meatballs, fresh veggies, creamy ricotta and pasta combine in a pot of flavorful Italian Meatball Soup. Perfect for a cold winter night, this filling one-bowl meal is sure to satisfy your comfort food cravings.
Makes: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
Meatballs:
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 cup breadcrumbs
- 2 cloves garlic, minced
- ½ cup milk
- 1 egg, beaten
- 1 teaspoon fennel seeds
- 1 teaspoon salt
Soup:
- 3 tablespoons olive oil
- 1 cup onion, diced
- 2 cups carrots, diced
- 1 cup celery, diced
- 4 cloves garlic, minced
- 64 ounces (2 cartons) chicken stock
- 2 cups water
- 15 ounces (1 can) diced tomatoes
- 1 tablespoon dried basil
- 1 tablespoon salt
- ¼ teaspoon red pepper flakes
- 4 cups baby spinach
- 15 ounces ricotta cheese
- 4 cups cooked short pasta of choice (fusilli, orecchiette, cavatappi)
- 1 cup Parmesan cheese, shaved
- Fresh basil, for garnish
Instructions
- Preheat oven to 350 degrees and coat a large rimmed baking dish with oil. Set aside.
- In a large bowl, combine all remaining meatball ingredients. Mix with clean hands until well combined. Roll mixture into 28 meatballs and place on prepared baking sheet. Bake for 30 minutes.
- Meanwhile, prepare the soup. In a large pot, warm oil over medium heat. Add the onion, carrots, celery and garlic and saute until softened, about 5 to 7 minutes. Add chicken stock, water, tomatoes, dried basil, salt and red pepper flakes. Bring to a simmer while stirring occasionally.
- Add the cooked meatballs to the soup and continue simmering over low heat for about 30 minutes to soften the meatballs and blend the flavors.
- Add the spinach and ricotta. Stir until completely combined and spinach has wilted. Remove soup from heat and stir in the cooked pasta.
- Ladle soup into serving bowls and top each serving with shaved Parmesan and fresh basil.
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