Authentic Italian Meatball Soup

How to make Authentic Italian Meatball Soup

Italian Meatballs

Ingredients:

1 lb ground beef (or beef/pork mix)

2 medium garlic cloves finely minced

1/2 tsp smoked paprika

1/2 tsp oregano

1/2 tsp basil

1/2 tsp parsley

1/2 tsp sage

1/2 tsp salt

1/4 tsp pepper

1 medium egg

1/2 cup parmesan

1/2 cup italian breadcrumbs

oil spray (*optional… helps them to be golden brown on the outside)

Instructions:

1. Combine all ingredients well.
(add water if mix is too dry)

2. Scoop onto baking tray and roll into even balls. Space evenly on baking tray.

3. Spray tops of meatballs with oil* and bake 375° approx 12 minutes.

4. Cool and add to soup at the END!
(don’t add while soup is cooking or they might blow apart on you

Soup

Ingredients:

1 carrot finely chopped

2 ribs celery finely chopped

1 medium onion finely chopped

12 smaller white mushrooms finely chopped

3 large garlic cloves finely minced

2 tbsp olive oil (to cook veggies)

2 cartons beef broth (900ml cartons)

1 can petite diced tomatoes (540ml)
(I used the garlic and olive oil flavoured can)

1 can tomato paste

2 cups dry small pasta
(ditali/macaroni/baby shells)

1 tbsp oregano

1 tbsp basil

1 tbsp thyme

2 tbsp parsley

1 tsp salt

1/2 tsp pepper

1/3 cup parmesan (+ extra for serving)

Instructions:

1. Heat olive oil in large heavy bottomed pot.

2. Add carrots, celery, onions and mushrooms and cook over medium heat for minimum 10 minutes. (You’re looking for little bits of fond on the bottom of the pot and the veggies to be translucent and have a little bit of colour to them… everybody’s stove is different!)

3. Add garlic and cook until fragrant (1-2 mins)

4. Pour in beef stock slowly and scrape the bottom of the pot. Add tomatoes, tomato paste and seasonings… simmer for 10 minutes.

5. Add pasta and cook until al dente.

6. Add fresh parsley, meatballs and parmesan and stir gently.

7. Serve with fresh grated parmesan on top and fresh crusty bread (with garlic butter… mmm)

Enjoy !

Notes:

Meatballs Preparation:

The meatballs are seasoned with a blend of Italian herbs (oregano, basil, parsley, sage) along with smoked paprika, garlic, salt, and pepper, which infuses them with authentic Italian flavors.

Using a combination of ground beef and pork can enhance the flavor and texture of the meatballs.
Adding parmesan cheese and Italian breadcrumbs helps bind the meatballs and adds richness.

Cooking Meatballs:

Baking the meatballs before adding them to the soup ensures they hold their shape and develop a golden brown exterior.

Cooling the meatballs before adding them to the soup prevents them from breaking apart during simmering.

Soup Base:

The soup base is a classic combination of carrots, celery, onions, and mushrooms sautéed in olive oil until tender, creating a flavorful foundation for the soup.

Garlic is added towards the end of cooking the vegetables to prevent burning and infuse the soup with aromatic flavor.

Broth and Seasonings:

Beef broth, petite diced tomatoes, and tomato paste create a rich and savory broth for the soup.

A blend of oregano, basil, thyme, parsley, salt, and pepper adds depth and complexity to the soup’s flavor profile.

Pasta and Final Assembly:

Adding dry small pasta (such as ditali, macaroni, or baby shells) to the simmering soup allows it to cook until al dente, absorbing the flavors of the broth.

Combining the cooked meatballs, fresh parsley, and parmesan cheese into the soup adds protein and richness.

Serving Suggestions:

Serve the Italian Meatball Soup topped with freshly grated parmesan cheese and alongside crusty bread with garlic butter for a complete and comforting meal.

The soup can be garnished with additional herbs or a drizzle of olive oil for extra flavor.

Make-Ahead Tips:

This soup can be made ahead of time and reheated before serving. The flavors often develop more after sitting, making it a great dish for meal prep or gatherings.

Customizations:

Feel free to customize the soup by adjusting the seasoning levels or adding additional vegetables or herbs based on personal preference.

This recipe is versatile and can accommodate substitutions based on dietary restrictions or ingredient availability.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of ground meat for the meatballs?

Yes, you can use a combination of ground beef and pork or even ground turkey for lighter meatballs.

Adjust the seasoning accordingly.

Do I need to use smoked paprika for the meatballs?

While smoked paprika adds a unique flavor, you can substitute it with regular paprika if preferred.

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs in advance and refrigerate them until ready to add to the soup.

This can save time during meal preparation.

What can I use instead of Italian breadcrumbs?

If you don’t have Italian breadcrumbs, you can use regular breadcrumbs seasoned with additional Italian herbs like oregano, basil, and parsley.

How do I prevent the meatballs from falling apart in the soup?

Baking the meatballs before adding them to the soup helps them hold their shape.

Also, cool the meatballs before gently adding them to the simmering soup.

Can I use vegetable broth instead of beef broth for the soup?

Yes, you can substitute beef broth with vegetable broth for a vegetarian version of this soup.

What type of pasta is best for this soup?

Small pasta shapes like ditali, macaroni, or baby shells work well in this soup.

Choose based on personal preference.

Is it necessary to use both diced tomatoes and tomato paste?

The combination of diced tomatoes and tomato paste adds depth of flavor to the broth.

You can adjust the amount based on your taste preferences.

Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely before transferring to airtight containers.

Thaw and reheat gently on the stove when ready to serve.

What other toppings can I add to the finished soup?

Besides fresh grated parmesan, you can top the soup with chopped fresh basil or a drizzle of extra virgin olive oil for added flavor.