Easy Italian Meatball Soup

Introduction

Hearty and full of flavor, this Easy Italian Meatball Soup is the perfect comfort food for a chilly day. The rich tomato broth pairs beautifully with tender Italian-style meatballs, creating an unforgettable dish that the entire family will love. Packed with vegetables and pasta, this soup is not only delicious but also nourishing.

Ingredients

For the Meatballs:

450 g (1 lb) ground beef (at least 15% fat for juiciness)
2 medium garlic cloves, crushed
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried sage
½ teaspoon dried parsley
1 medium egg
25 g (⅓ cup) grated Parmesan cheese
30 g (1 ounce) breadcrumbs
½ teaspoon salt
¼ teaspoon ground black pepper
Oil spray (for baking)

For the Soup:

2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced
2 celery stalks, diced
2 large garlic cloves, finely chopped
1 x 400 g (14 oz) can crushed tomatoes
1 liter (4 cups) beef stock (or vegetable stock for a lighter option)
1 tablespoon dried oregano
150 g (1 ½ cup) elbow pasta (or any short pasta you prefer)
2 tablespoons fresh parsley, chopped (for garnish)
25 g (⅓ cup) grated Parmesan cheese (for garnish)
Salt and freshly ground black pepper, to taste

Instructions

Preheat the Oven:

Preheat your oven to 190 degrees C (375 degrees F). This will prepare the oven for baking the meatballs to a perfect golden brown.

Prepare the Baking Sheet:

Coat a baking sheet with nonstick spray to prevent the meatballs from sticking. You can also use parchment paper for an easier cleanup.

Make the Meatball Mixture:

In a large mixing bowl, combine the ground beef, crushed garlic, dried herbs (oregano, basil, sage, and parsley), egg, grated Parmesan cheese, breadcrumbs, salt, and black pepper.
Mix thoroughly until well combined. If the mixture seems too dry, add a dash of water to achieve a more moist consistency.

Shape the Meatballs:

Using a scoop or your hands, shape the meat mixture into meatballs about 1 ½ inches in diameter. You should end up with approximately 25-30 meatballs.
Place the meatballs on the prepared baking sheet, making sure to leave space between each one. Lightly spray the tops with oil spray to help them brown nicely.

Bake the Meatballs:

Bake the meatballs in the preheated oven for about 15 minutes, or until they are golden brown and cooked through. This step adds depth of flavor and a delightful texture.

Sauté the Vegetables:

While the meatballs are baking, heat the olive oil in a large heavy pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery, sautéing for about 7-8 minutes until the vegetables are softened and fragrant.

Add Garlic and Tomatoes:

Stir in the finely chopped garlic and cook for an additional minute until fragrant.
Next, add the crushed tomatoes, beef stock, and dried oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. This will allow the flavors to meld together beautifully.

Cook the Pasta:

Add the elbow pasta to the pot and continue simmering for 10-12 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

Combine Meatballs and Soup:

Once the meatballs are done baking, carefully transfer them into the pot with the soup. Stir in the fresh parsley and additional grated Parmesan cheese, allowing everything to blend together.

Season and Serve:
- Taste the soup and season with salt and freshly ground black pepper as needed.
- Ladle the soup into bowls and garnish with extra parsley and Parmesan cheese. This soup can be enjoyed on its own or served with some crusty bread for a complete meal.

Conclusion

This Easy Italian Meatball Soup is the ultimate comfort dish, perfect for family dinners or cozy nights in. Its hearty ingredients and rich flavors will leave everyone asking for seconds. Enjoy this delicious soup any time you need a warm and fulfilling meal!