Italian Meatball Soup
Total Time
1 hour 15 minutes
Prep Time
30 minutes
Cook Time
45 minutes
Rating
4.97 out of 5 stars
(30)
Ingredients
8 servings
- ¾ pound lean ground beef
- ¾ pound Italian sausage, casing removed
- ½ onion, grated
- ⅓ cup Panko
- ¼ cup whole milk
- 1 large egg
- 3 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh basil leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 sweet onion, diced
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon all-purpose flour
- 6 cups chicken stock
- 1 (15-ounce) can tomato sauce
- 1 (3-inch) Parmesan rind
- ¾ cups ditalini pasta
- ½ bunch kale, stems removed and leaves chopped
- 3 tablespoons chopped fresh basil leaves
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Preparation
Step 1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Step 2
In a large bowl, combine ground beef, Italian sausage, onion, Panko, milk, egg, Parmesan, parsley, garlic, and basil; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-inch meatballs, about 1 tablespoon per meatball, forming about 45 meatballs.
Step 3
Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until cooked through, about 15 minutes; set aside.
Step 4
Heat olive oil in a large stockpot or Dutch oven over medium heat. Stir in garlic, onion, and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
Step 5
Whisk in flour until lightly browned, about 1 minute.
Step 6
Stir in chicken stock, tomato sauce, and Parmesan rind, if using. Stir in meatballs. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Step 7
Stir in pasta and cook until tender, about 8 minutes.
Step 8
Stir in kale until wilted, about 1-2 minutes. Stir in basil; season with salt and pepper, to taste.
Step 9
Serve immediately.
Step 10
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Chef's notes
Use good-quality stock. The better quality your stock, the better your soup.
Save leftover Parmesan rinds. Adding a Parmesan rind slightly thickens the broth and adds a level of nutty richness to the soup.
Add in leafy greens. Kale, spinach, collard greens, swiss chard, or arugula are all great options.
Use short cut pasta. Ditalini, macaroni or a small shape pasta is ideal.
Store pasta separately for leftovers. When planning for leftovers, store the cooked ditalini pasta separately from the soup to prevent it from soaking up all the broth.
Serve with crusty bread.
