Description
This hearty Italian Meatball Soup features tender pork meatballs simmered in a flavorful tomato-based broth with aromatic herbs and pasta. Perfect for a comforting meal, this recipe combines classic Italian flavors with a satisfying, warming soup.
Ingredients
Scale
Italian Meatballs
- 1 pound ground pork
- 1 egg, beaten
- ½ cup breadcrumbs
- 2 tablespoons finely chopped fresh basil leaves
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
Soup
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 6 cups chicken stock
- 2 cups water
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- 1 (15-ounce) can crushed tomatoes
- 8 ounces Anellini pasta or elbow pasta
- Minced fresh basil, for serving (optional)
- Freshly grated Parmesan, for serving (optional)
- Red pepper flakes, for serving (optional)
Instructions
- Make the meatballs. In a large bowl, combine ground pork, beaten egg, breadcrumbs, chopped fresh basil, minced garlic, sea salt, and Italian seasoning. Mix well until all ingredients are evenly incorporated. With wet hands, form the mixture into 1-inch meatballs, about 1 tablespoon of mixture each.
- Brown the meatballs. Heat olive oil in a large pot over medium-high heat. Add the meatballs in batches, cooking and turning occasionally until browned on all sides, approximately 8 minutes. Remove the browned meatballs and set them aside on a plate.
- Sauté the aromatics. In the same pot, add diced yellow onion and cook while stirring until translucent, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Prepare the soup base. Stir in chicken stock, water, sea salt, Italian seasoning, and crushed tomatoes. Return the browned meatballs to the pot. Increase heat to high and bring the soup to a boil.
- Cook the pasta and finish soup. Stir in the Anellini or elbow pasta. Lower heat to medium and cook, stirring often, until the pasta is tender, about 20 minutes.
- Serve. Ladle the hot soup into bowls and optionally garnish with minced fresh basil, freshly grated Parmesan cheese, and a sprinkle of red pepper flakes to taste.
Notes
- Use wet hands when forming meatballs to prevent sticking.
- For a gluten-free option, substitute breadcrumbs and pasta with gluten-free variants.
- Brown meatballs thoroughly to enhance flavor and texture.
- You can substitute ground pork with ground beef or a mix for different flavor.
- If Anellini pasta is unavailable, elbow macaroni works well as a substitute.
- Adjust salt and seasonings according to taste preferences.
- Leftover soup tastes great the next day and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
