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
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.