Italian Meatball Soup

A hearty and comforting Italian soup featuring tender, juicy meatballs simmered in a rich tomato broth with al dente spaghetti. The meatballs, crafted with a blend of beef and pork soaked in onion-infused bread, deliver robust flavor, while the broth is enhanced with Italian herbs and a touch of optional heat. Topped with melted mozzarella and fresh basil, this soul-warming dish is perfect for cozy dinners or gatherings. A crowd-pleaser that’s as satisfying as it is flavorful!

Instructions

1. 1

   Prepare meatballs: In a large bowl, combine torn bread and grated onion, mixing until bread absorbs onion juices.

2. 2

   Add ground beef, ground pork, egg, parsley, minced garlic, Parmigiano-Reggiano, salt, and black pepper to the bread mixture. Mix thoroughly with hands until well combined.

3. 3

   Form meatballs: Scoop slightly heaped tablespoons of mixture and roll into balls (about 24 total). Place on a plate and refrigerate for 30 minutes to firm up (Note 7).

4. 4

   Brown meatballs: Heat 1.5 tbsp olive oil in a large pot over medium-high heat. Add meatballs in a single layer (work in batches if needed) and brown all over, keeping the centers raw. Remove to a plate.

5. 5

   Cook aromatics: If pot is dry, add a splash of olive oil. Add chopped onion and minced garlic, cooking for 2 minutes until softened.

6. 6

   Build broth: Pour in chicken broth, scraping up browned bits from the pot. Add water, tomato passata, canned tomatoes, Italian mixed herbs, garlic powder, and red pepper flakes (if using). Bring to a simmer, reduce heat to medium, and cook for 5 minutes, stirring occasionally.

7. 7

   Add spaghetti: Remove lid and add spaghetti, using tongs to submerge it as it softens. Return meatballs to the pot. Simmer for 12 minutes or until spaghetti is al dente, stirring occasionally to prevent sticking.

8. 8

   Melt cheese (optional): Remove pot from heat. Sprinkle mozzarella over the soup, cover, and let sit for 2 minutes to melt.

9. 9

   Serve: Ladle soup, meatballs, and spaghetti into bowls. Garnish with torn basil and extra Parmigiano-Reggiano, if desired. Serve hot.

Recipe Notes

• Bread – White sandwich bread (crusts removed) ensures soft, juicy meatballs. Substitute with 1/2 cup panko breadcrumbs if needed, but bread yields a softer texture.

• Meat – A mix of beef and pork adds flavor and juiciness due to pork’s higher fat content. Using all beef (14 oz / 400g) works well for a simpler option without sacrificing taste.

• Parsley – Fresh parsley adds brightness. Substitute with 1.5 tbsp dried parsley or a blend of dried oregano, thyme, and basil for a similar Italian flavor profile.

• Tomato Passata – Passata provides a smooth, thick tomato base. If unavailable, puree canned tomatoes or use crushed tomatoes, though the texture may be slightly less silky.

• Italian Herbs – Use a premixed Italian herb blend or combine equal parts dried oregano, thyme, basil, and parsley. Adjust to taste for a personalized flavor.

• Meatball Rolling – For efficiency, scoop all portions onto a plate before rolling. Wet hands lightly to prevent sticking, but avoid over-rolling to keep meatballs tender.

• Chilling Meatballs – Refrigerating meatballs helps them hold their shape during cooking. If short on time, you can skip this, but handle gently to avoid breaking.

• Storage – Store leftovers in the fridge for up to 3 days, keeping spaghetti separate to prevent it from becoming mushy. Freeze for up to 2 months; reheat gently to maintain texture.

• Serving – Pair with crusty bread to soak up the broth or a side salad for a complete meal. Adjust chili flakes for desired heat level.

• Nutrition – Values are per serving, assuming 5 servings, excluding extra garnishes. Variations in meat or ingredient brands may slightly alter nutritional content.