Introduction to Meatball Soup
When it comes to comforting meals, meatball soup reigns supreme. There's something undeniably heartwarming about a steaming bowl of savory broth filled with tender meatballs, vibrant vegetables, and hearty pasta. This dish not only warms your body but also brings a sense of nostalgia — reminiscent of cozy family dinners and the comforting aromas wafting from the kitchen.
Why Meatball Soup is the Ultimate Comfort Food?
Meatball soup perfectly blends flavors and textures, offering a delightful experience for your taste buds. The savory meatballs are infused with garlic and Parmesan, providing a robust taste that pairs beautifully with the rich tomato-based broth. The addition of spinach adds a fresh element, while the pasta brings the dish together, creating a satisfying meal that feels indulgent yet wholesome.
But there’s more! The beauty of meatball soup lies in its versatility. You can easily customize it to fit your preferences or dietary needs. Whether you want to savor it as a cozy weeknight dinner or impress guests at your next gathering, this recipe has got you covered. Plus, it's straightforward to whip up, making it ideal for those busy days when you need a quick yet hearty meal.
So, grab your ingredients, and let’s dive into this delicious journey of making your very own meatball soup! For more guidance, check out the full recipe detailed below.
Ingredients for Meatball Soup
Essential ingredients for meatballs
Creating flavorful meatballs is the heart of your meatball soup. Here's what you'll need:
- 1 beaten egg: This acts as a binder for the meatballs.
- ½ cup heavy cream: You can substitute this with milk for a lighter option.
- ½ cup Italian breadcrumbs: These add texture and a subtle flavor to your meatballs.
- ¼ cup finely grated Parmesan cheese: A must-have for that cheesy goodness!
- 3 cloves of garlic, finely diced: Because garlic elevates everything.
- ½ lb. ground beef (80% lean) and ½ lb. ground pork: A classic meat combination that makes the meatballs succulent.
For the full recipe, check out this guide.
Ingredients for the soup base
A comforting soup needs a solid base:
- 1 tablespoon butter
- 1 yellow onion, diced: For sweetness and depth.
- ½ cup diced bell peppers: Use red, green, or both for added flavor.
- 3 cloves minced garlic: More garlic? Yes, please!
- 2 tablespoons tomato paste: To intensify the tomato flavor.
- 3 cups chicken broth and 1 ½ cups beef broth: The heartiness of beef broth meets the lightness of chicken broth.
- 2 (14.5 oz) cans diced tomatoes, undrained: For that quintessential tomato taste.
- ½ cup heavy cream: To give your soup a creamy finish.
Additional seasonings and toppings
To bring all these flavors together, remember to add:
- 1 teaspoon each of dried oregano, basil, parsley, and mustard powder: These herbs and spices will create a fragrant aroma.
- Red pepper flakes: Just a pinch for a mild kick.
- Toppings: I recommend 8 oz. ricotta cheese and ½ cup Parmesan cheese for a delightful serving.
With these ingredients prepped, you're all set to enjoy a warm bowl of meatball soup. Don’t you love how simple yet satisfying cooking can be?
Preparing Meatball Soup
Creating a comforting pot of meatball soup is not only about delicious ingredients; it's also about enjoying the process. With a few simple steps, you’ll be on your way to serving a steaming bowl full of warmth and flavor. Here’s how to prepare this delightful dish!
Make the meatball mixture
Start by preparing the meatballs, the stars of your meatball soup. In a large bowl, combine one beaten egg and half a cup of heavy cream (or milk, if you prefer). Add in half a cup of Italian breadcrumbs and mix well for about 1-2 minutes to create a paste, known as a “panade.” This step is key as it helps make the meatballs tender and flavorful! Next, incorporate a quarter cup of finely grated Parmesan cheese, three cloves of finely diced garlic, and season with a teaspoon of salt and half a teaspoon of pepper. Finally, gently add half a pound each of ground beef and ground pork, being careful not to overwork the meat. Roll the mixture into 1-inch meatballs.
Brown the meatballs
In a 4 ½ quart soup pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Cook your meatballs in batches for 2-3 minutes until they are nicely browned on the outside. Feel free to splash in a bit more olive oil as needed, reducing the heat slightly if necessary to prevent burning. Once browned, remove the meatballs and set them aside. They will continue cooking in the soup, so don’t worry about them being fully done.
Cook the soup base
In the same pot, melt a tablespoon of butter over medium-low heat. Add one diced yellow onion and sauté for about 10 minutes until caramelized. This not only enhances its sweetness but also balances the acidity of the tomatoes you’ll be adding later. Afterward, mix in half a cup of diced bell peppers and cook for another four minutes. Stir in three minced cloves of garlic, two tablespoons of tomato paste, and your seasonings: oregano, basil, parsley, and mustard powder. Let everything meld together for about a minute.
Combine soup and meatballs
Now it’s time to bring it all together! Pour in three cups of chicken broth, one and a half cups of beef broth, and two cans of undrained diced tomatoes. Bring this delightful mixture to a boil, then reduce to a simmer. Allow the soup to simmer uncovered for 15 minutes, or longer if you’re looking to concentrate the flavors. Then gently add your meatballs back to the pot.
Add pasta and finish cooking
As the soup simmers, add one cup of dry pasta—cavatappi works wonderfully here! Continue to cook until the pasta is tender, referring to the package instructions for timing. Keep in mind that because we're simmering gently, it might take a little longer than usual.
Serve and enjoy
Finally, lower the heat and stir in half a cup of heavy cream, followed by two cups of fresh spinach until just wilted. Spoon the soup into bowls and top with ricotta cheese, a sprinkle of Parmesan, and a pinch of red pepper flakes for a little kick. Enjoy this meatball soup with crusty bread or a fresh salad for a satisfying meal that’s sure to warm your heart!
Variations on Meatball Soup
Spicy Meatball Soup
If you love a kick in your meal, spicy meatball soup is your go-to variation. To make this version, simply add chopped jalapeños or a teaspoon of cayenne pepper when cooking the vegetables. You can also incorporate a spicy sausage blend in your meatballs for an extra layer of heat. Pair it with a dollop of sour cream or Greek yogurt to balance the spice!
Vegetarian Meatball Soup Options
For a hearty vegetarian meatball soup, substitute traditional meatballs with lentil or chickpea-based alternatives. Store-bought or homemade veggie meatballs work wonderfully. Enhance the flavor by using vegetable broth and incorporating a variety of vegetables like zucchini, carrots, and kale. A sprinkle of nutritional yeast can add a cheesy flavor without any dairy. Enjoy experimenting with these variations to make the soup your own!
Cooking tips for Meatball Soup
Best practices for tender meatballs
To achieve super tender meatballs, begin by creating a “panade” — a mixture of beaten egg and cream combined with breadcrumbs. This not only helps bind the ingredients but also adds moisture. When mixing in the meat, be gentle and avoid overworking it, which can lead to tough meatballs. Remember, rolling them into 1-inch balls ensures even cooking, and browning them first brings out delightful flavors.
How to enhance the soup flavor
Elevate your meatball soup by caramelizing the onions slightly longer—this adds natural sweetness that balances the acidity from the tomatoes. Incorporate a splash of Worcestershire sauce and a pinch of red pepper flakes for a flavor boost. Consider adding a Parmesan rind while simmering for deeper richness; just remember to remove it before serving. For more tips on delicious enhancements, check out Food Network's flavor-building strategies.
Serving suggestions for Meatball Soup
Perfect accompaniments
When indulging in a hearty meatball soup, consider serving it alongside freshly baked bread or warm garlic rolls to soak up the delicious broth. A simple side salad—think mixed greens with a light vinaigrette—can add a fresh contrast to the rich flavors. For those seeking a bit of zing, a dash of lemon juice over the soup can brighten the dish beautifully.
Creative ways to present the dish
Elevate your meatball soup presentation by serving it in rustic bowls that highlight its comforting appeal. Add a dollop of ricotta on top, then sprinkle with fresh parsley or basil for a vibrant touch. Consider garnishing with toasted breadsticks sticking out of the bowl for a fun twist. For a cozy, family-style option, serve the soup in a large pot on the table for everyone to help themselves. These little touches not only enhance the visual treat but also make the meal feel more inviting!
Time details for Meatball Soup
Preparation time
Get ready to dive into a delicious experience! The preparation for your meatball soup will take about 20 minutes. This includes measuring and prepping all your ingredients, so you can savor the process.
Cooking time
Once you're all set, the cooking will take approximately 45 minutes. This includes browning the meatballs and simmering the flavors together, giving your soup a richness that's hard to resist.
Total time
In total, you're looking at about 1 hour and 5 minutes from start to finish. You’ll soon have a comforting pot of meatball soup that’s perfect for sharing or enjoying all week long!
For more detailed steps, check out my full recipe on how to create this hearty dish with the right balance of flavors.
Nutritional Information for Meatball Soup
Calories
Each serving of this hearty meatball soup contains approximately 222 calories. This makes it a satisfying yet not overly indulgent dish, perfect for lunch or dinner.
Protein
Packed with flavors and nourishing ingredients, the soup delivers about 11 grams of protein per cup. This protein boost comes from the combination of ground beef, pork, and parmesan cheese, making it not only tasty but also filling.
Sodium
If you're watching your sodium intake, keep in mind that this meatball soup has around 741 milligrams of sodium per serving. Using low-sodium broth options can help manage this if you’re looking to reduce your salt consumption.
For more details on nutritional values and to explore healthy variations, check out resources from the USDA and World Health Organization.
FAQs about Meatball Soup
Can I use frozen meatballs?
Absolutely! Using frozen meatballs can save you time and still yield a delicious meatball soup. Just toss them directly into the pot while the soup simmers, allowing them to heat through. For best results, you might want to check the cooking time on the packaging, as it can vary.
How can I make my soup thicker?
If you prefer a heartier texture in your meatball soup, consider adding a cornstarch slurry. Simply mix equal parts cornstarch and cold water, then gradually stir it into the simmering soup until it reaches your desired consistency. You can also let the soup simmer longer to concentrate the flavors and thicken it naturally.
What are some good sides for meatball soup?
For a cozy meal, pair your meatball soup with crusty bread, a fresh green salad, or even a sprinkle of grated parmesan on top. A simple garlic bread or a side of roasted veggies can also complement the rich flavors beautifully!
Conclusion on Meatball Soup
In summary, meatball soup is a delightful combination of hearty flavors and comforting textures. Perfect for any season, this dish not only warms the soul but also creates lasting memories around the dinner table. Try it today, and enjoy a bowl of love with every spoonful!
Meatball Soup
Equipment
- 4 ½ quart soup pot or Dutch oven
Ingredients
Meatballs
- 1 Tablespoon olive oil
- 1 egg beaten
- ½ cup heavy cream can sub milk
- ½ cup Italian breadcrumbs
- ¼ 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 cans diced tomatoes 14.5 oz., 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
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- 1 pinch red pepper flakes
- Salt/Pepper to taste
For Serving
- 8 oz. Ricotta Cheese
- ½ cup Parmesan Cheese
- Red Pepper Flakes
Instructions
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 concentrate 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.
- 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.)
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