Italian Meatball Soup: A Delicious & Easy Recipe

Italian Meatball Soup, or “minestra maritata” as it’s traditionally known, is more than just a soup; it’s a warm hug in a bowl, a taste of Nonna’s kitchen, and a celebration of simple, wholesome ingredients. Have you ever craved a dish that’s both comforting and packed with flavor, something that nourishes the body and soul? Then look no further! This hearty soup, whose name translates to “married soup,” beautifully weds together the richness of savory meatballs with the freshness of vibrant greens in a flavorful broth.

The history of minestra maritata dates back centuries, with roots in Southern Italy. It was often served during special occasions, symbolizing the harmonious union of different ingredients. Over time, regional variations emerged, each adding its unique touch to this beloved classic. What makes Italian Meatball Soup so universally appealing? It’s the delightful combination of tender, seasoned meatballs, the slight bitterness of escarole or spinach, and the savory broth that ties it all together. It’s also incredibly versatile and can be easily adapted to suit your preferences and dietary needs. Whether you’re looking for a quick weeknight meal or a comforting dish to share with loved ones, this soup is sure to be a crowd-pleaser. So, let’s dive into this easy-to-follow recipe and bring a taste of Italy to your table!

this Recipe

Ingredients:

• For the Meatballs:
• 1 pound ground beef (80/20 blend for best flavor)
• 1/2 pound ground pork
• 1 cup breadcrumbs (Italian seasoned preferred)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• For the Soup:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups beef broth (low sodium preferred)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup small pasta (ditalini or acini di pepe work well)
• 1 cup chopped fresh spinach or escarole
• Grated Parmesan cheese, for serving

Preparing the Meatballs:

Okay, let’s get started with the meatballs! This is where the magic happens, and trust me, homemade meatballs make all the difference in this soup. Don’t be intimidated; it’s easier than you think!

1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, milk, salt, pepper, and red pepper flakes (if using).
2. Gently mix all the ingredients together with your hands. Be careful not to overmix! Overmixing can result in tough meatballs. You want everything just combined.
3. Once the mixture is combined, it’s time to form the meatballs. I like to use a small cookie scoop to ensure they are all roughly the same size. This helps them cook evenly. Aim for meatballs that are about 1 inch in diameter.
4. Roll the meat mixture between your palms to form smooth, round meatballs. Place the meatballs on a baking sheet lined with parchment paper. This prevents them from sticking.

Cooking the Soup Base:

Now that the meatballs are ready, let’s move on to the soup base. This is where we build the flavor that will make this soup truly irresistible. The key is to take your time and let the vegetables soften and release their flavors.

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender but not browned.
3. Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Pour in the beef broth and crushed tomatoes. Stir to combine.
5. Add the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
6. Bring the soup to a simmer.

Cooking the Meatballs in the Soup:

This is where the magic really starts to happen! Gently simmering the meatballs in the soup infuses them with flavor and creates a rich, delicious broth. Patience is key here; don’t rush the process.

1. Carefully drop the meatballs into the simmering soup. Do not overcrowd the pot! If necessary, cook the meatballs in batches.
2. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or until the meatballs are cooked through and tender. The internal temperature of the meatballs should reach 160°F (71°C).
3. After 30 minutes, check the meatballs for doneness. If they are not quite cooked through, continue to simmer for another 10-15 minutes.

Adding the Final Touches:

Almost there! Now it’s time to add the final touches that will bring this soup to perfection. The pasta and beans add substance, while the spinach provides a pop of color and nutrients.

1. Add the cannellini beans and pasta to the soup.
2. Increase the heat to medium and bring the soup back to a simmer.
3. Cook until the pasta is tender, about 8-10 minutes, or according to the package directions.
4. Stir in the chopped spinach or escarole. Cook until the spinach is wilted, about 1-2 minutes.
5. Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes to your liking.

Serving:

Finally, the moment we’ve all been waiting for! Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve immediately and enjoy!

1. Ladle the hot soup into individual serving bowls.
2. Garnish generously with grated Parmesan cheese.
3. Serve immediately with crusty bread for dipping, if desired.

Tips and Variations:

• Meatball Variations: Feel free to experiment with different types of ground meat. Ground turkey or chicken can be substituted for the beef or pork. You can also add a pinch of Italian seasoning to the meatball mixture for extra flavor.
• Vegetable Variations: Add other vegetables to the soup, such as zucchini, bell peppers, or kale.
• Pasta Variations: Use any small pasta shape you like, such as orzo, elbow macaroni, or stelline.
• Spicy Kick: For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
• Make Ahead: The soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavor will actually improve as it sits!
• Freezing: This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Enjoy your delicious homemade Italian Meatball Soup!

Conclusion:

So, there you have it! This Italian Meatball Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a taste of Italy right in your own kitchen, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone who loves comforting, flavorful food. The combination of tender, juicy meatballs, hearty vegetables, and that rich, savory broth is simply irresistible. It’s the kind of meal that makes you want to curl up on the couch with a good book and forget about the world outside.

But what truly sets this soup apart is its versatility. Feel free to make it your own! Want to kick up the spice? Add a pinch of red pepper flakes to the meatballs or a dash of hot sauce to the broth. Craving something extra hearty? Toss in some cooked pasta, like ditalini or small shells, during the last few minutes of cooking. For a vegetarian twist, you could even substitute the meatballs with cannellini beans or chickpeas for a protein-packed and equally delicious soup. The possibilities are endless!

Serving Suggestions: I personally love serving this soup with a generous sprinkle of freshly grated Parmesan cheese and a crusty piece of Italian bread for dipping. A simple side salad with a light vinaigrette also complements the richness of the soup beautifully. And for a truly authentic Italian experience, why not serve it with a glass of Chianti? It’s the perfect pairing!

Variations to Explore: Don’t be afraid to experiment with different vegetables. Zucchini, yellow squash, or even spinach would be wonderful additions. You can also adjust the herbs to your liking. A little fresh basil or oregano would add a lovely aromatic touch. And if you’re short on time, you can use pre-made meatballs, although I highly recommend making them from scratch for the best flavor. Trust me, it’s worth the extra effort!

I’ve poured my heart into this recipe, and I’m so excited for you to try it. I’m confident that you and your family will absolutely love it. It’s a dish that’s perfect for a cozy weeknight dinner, a potluck gathering, or even a special occasion. It’s also a fantastic make-ahead meal; the flavors only deepen and meld together as it sits, making it even more delicious the next day.

So, what are you waiting for? Gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece! I can’t wait to hear what you think. Please, please, please try this Italian Meatball Soup! I really think you will love it.

Once you’ve had a chance to make it, I’d absolutely love to hear about your experience. Did you make any modifications? What did your family think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking!

I am sure that this Italian Meatball Soup will become a family favorite!