Description
This Italian Meatball Soup combines tender homemade pork meatballs with a savory tomato broth filled with aromatic herbs and pasta, creating a comforting and hearty meal perfect for any day. Bursting with authentic Italian flavors, this soup is easy to prepare and ideal for family dinners.
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
- Prepare Meatballs: In a large bowl, combine ground pork, beaten egg, breadcrumbs, chopped fresh basil, minced garlic, sea salt, and Italian seasoning. Mix well until evenly combined. With wet hands, shape the mixture into 1-inch meatballs, about 1 tablespoon each.
- Brown Meatballs: Heat the extra-virgin olive oil in a large pot over medium-high heat. Add the meatballs in batches to avoid overcrowding. Cook, turning occasionally, until browned on all sides, approximately 8 minutes. Transfer browned meatballs to a plate and set aside.
- Sauté Aromatics: In the same pot, add diced yellow onion and cook while stirring until translucent, about 4 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add Liquids and Seasoning: Pour in chicken stock and water. Stir in sea salt, Italian seasoning, and the canned crushed tomatoes. Mix well to combine all ingredients evenly.
- Simmer with Meatballs: Return the browned meatballs to the pot. Increase heat to high and bring the soup to a boil.
- Cook Pasta: Stir in the Anellini or elbow pasta. Reduce heat to medium and cook the soup, stirring frequently to prevent sticking, until the pasta is tender, about 20 minutes.
- Serve Soup: Ladle the soup into bowls. Garnish with minced fresh basil, freshly grated Parmesan, and a sprinkle of red pepper flakes if desired. Serve hot and enjoy.
Notes
- To keep meatballs tender, avoid overmixing the meat mixture.
- You can substitute ground pork with ground beef or a blend of pork and beef.
- Use gluten-free breadcrumbs and pasta to make this recipe gluten free.
- If anellini pasta is unavailable, elbow macaroni is a great alternative.
- Adding red pepper flakes enhances the heat; omit if you prefer a milder soup.
- For a richer flavor, use homemade chicken stock.
- Leftover soup stores well refrigerated for up to 3 days and freezes for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 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: 22 g
- Cholesterol: 80 mg
