Description
Short-Cut Italian Meatball Soup is a hearty and flavorful one-pot meal perfect for busy weeknights. Featuring tender Italian-style meatballs simmered with aromatics, vegetables, pasta, and fresh greens in a savory tomato broth, this soup is both comforting and easy to prepare. Topped with grated Parmesan and parsley, it offers a delicious taste of Italian-American cuisine made quick and simple.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken or beef broth
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Protein & Pasta
- 1 package (16 oz) frozen Italian-style meatballs
- 1 cup small pasta (like ditalini or orzo)
Greens & Garnish
- 2 cups fresh spinach or kale
- Grated Parmesan cheese (optional)
- Chopped parsley (optional)
Instructions
- Sauté the Vegetables: In a large soup pot, heat olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for 1 more minute to release its aroma without burning.
- Combine Broth and Seasonings: Pour in the chicken or beef broth alongside the can of diced tomatoes with their juices. Add Italian seasoning, salt, and black pepper. Stir well and bring the mixture to a boil over medium-high heat.
- Cook Meatballs and Pasta: Add the frozen Italian-style meatballs and your choice of small pasta to the pot. Reduce the heat to a simmer and cook uncovered for 12 to 15 minutes until the pasta is tender and meatballs are fully heated through.
- Add Greens: Stir in the fresh spinach or kale and cook for an additional 1 to 2 minutes until the greens are wilted and tender.
- Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese and chopped parsley if using. Serve hot for a satisfying meal.
Notes
- Use pre-cooked homemade or store-bought meatballs to make this recipe even quicker.
- This soup freezes well; omit the pasta when freezing and add fresh pasta during reheating for best texture.
- Substitute kale for spinach or vice versa depending on preference or availability.
- For a spicier twist, add red pepper flakes along with Italian seasoning.
