Prepare the meatballs
In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix well and form into small meatballs.
Brown the meatballs
Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides until golden. Remove and set aside.
Build the base
In the same pot, sauté onion, carrots, and celery until soft and fragrant.
Add liquids
Stir in diced tomatoes and broth. Bring to a gentle boil.
Simmer
Return meatballs to the pot, reduce heat, and simmer for about 20 minutes.
Add pasta & greens
Stir in pasta and cook until tender. Add spinach or kale and cook until wilted.
Finish & serve
Season to taste. Serve hot with fresh parsley and a sprinkle of Parmesan.
💡 Tips for Best Results
Use a mix of beef and pork for juicier, more flavorful meatballs
Browning the meatballs adds deep, rich flavor to the broth
Don’t overcook the pasta—it should stay slightly firm
Add a squeeze of lemon or chili flakes at the end for extra brightness
🔄 Variations
Add beans (cannellini or chickpeas) for more protein
Swap pasta for tortellini for a richer version
Use ground turkey or chicken for a lighter option
Add a splash of cream or a spoon of ricotta for a creamy twist
Include grains like barley or farro for a rustic feel
✔️ Conclusion
Simple, nourishing, and full of Italian flavor, this meatball soup is perfect for cozy dinners or meal prep. It’s one of those dishes that tastes even better the next day—and once you try it, it’ll quickly become a favorite.
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