Description
This hearty Meatball Soup combines tender homemade beef and pork meatballs simmered in a flavorful tomato and broth base, enriched with creamy spinach and pasta for a comforting, satisfying meal. Perfect for a cozy dinner, this soup balances savory, creamy, and slightly spicy elements, topped off with ricotta and Parmesan cheeses for extra richness.
Ingredients
Units
Scale
Meatballs
- 1 egg, beaten
- 1/2 cup heavy cream (can substitute milk)
- 1/2 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese, finely grated into a powder
- 3 cloves garlic, finely diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 lb. ground beef (80% lean)
- 1/2 lb. ground pork
Soup
- 1 tablespoon butter
- 1 yellow onion, diced
- 1/2 cup bell peppers, diced (red, green, or both)
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups chicken broth
- 1 1/2 cups beef broth (can substitute chicken broth)
- 2 (14.5 oz.) cans diced tomatoes, undrained
- 1 teaspoon hot sauce (optional)
- 1 teaspoon Worcestershire sauce
- 1/2 cup heavy cream
- 2 cups spinach
- 1 cup dry pasta (cavatappi recommended)
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- 1 pinch red pepper flakes
- Salt and pepper to taste
For Serving
- 8 oz. Ricotta Cheese
- 1/2 cup Parmesan Cheese
- Red Pepper Flakes
Instructions
- Prepare the Meatball Panade: In a large bowl, combine the whisked egg and heavy cream. Add the Italian breadcrumbs and stir for 1-2 minutes until a paste forms, called a “panade,” which keeps meatballs tender and flavorful. Mix in the Parmesan cheese, diced garlic, salt, and pepper.
- Form the Meatballs: Gently combine the panade mixture with ground beef and ground pork without overworking the meat. Roll into 1-inch balls and set aside.
- Brown the Meatballs: Heat olive oil in a 4.5-quart soup pot or Dutch oven over medium-high heat. Brown the meatballs in batches for 2-3 minutes each side, adding a splash of olive oil as needed and reducing heat slightly to avoid burning. The inside will finish cooking in the soup. Remove and set aside.
- Blend the Tomatoes: Place diced tomatoes in a large bowl and use an immersion blender to blend to your preferred texture, leaving some chunks if desired. Alternatively, use a blender. Set aside.
- Sauté Vegetables: In the same soup pot, melt butter over medium-low heat. Add diced onions and cook for 10 minutes to release sweetness and reduce acidity. Stir occasionally to prevent burning.
- Add Peppers and Seasonings: Add diced bell peppers and cook for 4 minutes. Stir in minced garlic, tomato paste, hot sauce (if using), Worcestershire sauce, dried oregano, basil, parsley, mustard powder, and red pepper flakes. Cook for 1 minute until fragrant.
- Add Liquids and Tomatoes: Pour in chicken broth, beef broth, and blended diced tomatoes. Bring the soup to a boil, then reduce to a simmer. Let simmer uncovered for 15 minutes to allow flavors to meld and thicken.
- Add Meatballs and Pasta: Stir the soup and bring to a gentle boil. Add the browned meatballs and dry pasta. Cook at gentle boil until the pasta is cooked through, checking package instructions—may take longer due to gentle boiling. Taste test a noodle for doneness.
- Finish with Cream and Spinach: Reduce heat to low. Stir in heavy cream until fully incorporated. Add spinach and cook until wilted, about 1 minute.
- Serve: Ladle soup into bowls and top each serving with ricotta cheese, grated Parmesan, and red pepper flakes. Optionally warm ricotta in the microwave before adding.
Notes
- While onions cook to caramelize, measure out seasonings and other soup ingredients.
- Frozen meatballs can be substituted to save time.
- Add Parmesan or Romano cheese rind to the soup as it simmers for added flavor.
- Use 28 oz. crushed tomatoes instead of diced tomatoes if preferred.
- For leftovers, consider boiling pasta separately and adding to servings to prevent noodles from absorbing too much broth during storage.
- This recipe yields approximately 45 one-inch meatballs.
- The hot sauce provides subtle flavor enhancement without noticeable heat; Frank’s Hot Sauce is recommended.
- This recipe appears on page 25 of the cookbook “Let’s Eat!”
