Name: Hearty Italian Meatball and Vegetable Soup
Ingredients: 1 lb ground beef; ⅓ cup Italian breadcrumbs; ¼ cup grated Parmesan cheese; 1 large egg; 2 cloves garlic, minced; 2 tablespoons chopped fresh parsley; ½ teaspoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon olive oil; 1 medium yellow onion, diced; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) tomato sauce; 6 cups beef broth; 1 teaspoon Italian seasoning; ½ teaspoon dried basil; ½ teaspoon dried oregano; 1 medium zucchini, diced; 1 cup green beans, trimmed and cut; 1 cup small pasta, such as ditalini or elbow macaroni; Salt and black pepper, to taste; 2 cups fresh spinach; 2 tablespoons chopped fresh parsley; Grated Parmesan cheese, for serving

Ingredients

Scale

This recipe serves about 6 to 8.

For the Meatballs

1 lb ground beef
⅓ cup Italian breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

For the Soup

1 tablespoon olive oil
1 medium yellow onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
6 cups beef broth
1 teaspoon Italian seasoning
½ teaspoon dried basil
½ teaspoon dried oregano
1 medium zucchini, diced
1 cup green beans, trimmed and cut
1 cup small pasta, such as ditalini or elbow macaroni
Salt and black pepper, to taste
2 cups fresh spinach
2 tablespoons chopped fresh parsley
Grated Parmesan cheese, for serving

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Make the Meatballs

In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and black pepper. Mix gently until just combined. Overmixing can make the meatballs tough. Roll the mixture into small meatballs about 1 inch in diameter. Wetting your hands slightly helps keep the meat from sticking. You should get roughly 30 to 35 meatballs.

Step 2: Brown the Meatballs

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Working in batches so you don’t crowd the pot, brown the meatballs on all sides. They do not need to be fully cooked, since they’ll finish simmering in the broth. Transfer them to a plate. Leave the browned bits in the pot, because they carry plenty of flavor.

Step 3: Cook the Vegetables

In the same pot, add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. As the vegetables release moisture, scrape up the browned bits from the bottom of the pot.

Step 4: Build the Broth

Add the diced tomatoes, tomato sauce, beef broth, Italian seasoning, basil, oregano, salt, and black pepper. Stir well and bring to a gentle boil.

Step 5: Simmer the Meatballs

Carefully return the browned meatballs to the pot. Reduce the heat, cover, and simmer for 15 minutes. A gentle simmer keeps the meatballs intact, whereas a hard boil can break them apart.

Step 6: Add More Vegetables

Stir in the zucchini and green beans. Simmer for another 8 to 10 minutes, until the vegetables are tender and the meatballs are cooked through. Ground beef should reach an internal temperature of 160°F (71°C).

Step 7: Cook the Pasta

Add the pasta and cook according to the package directions until al dente, stirring occasionally so it doesn’t stick. If the soup looks too thick as the pasta absorbs liquid, add a splash of broth or water.

Step 8: Finish the Soup

Stir in the fresh spinach and parsley. Cook for 1 to 2 minutes until the spinach wilts. Taste and adjust the seasoning with salt and pepper as needed.

Step 9: Serve

Ladle the hot soup into bowls and finish with freshly grated Parmesan and extra parsley. Serve with crusty Italian bread.