Description
A hearty and flavorful Italian Meatball Soup featuring tender homemade pork meatballs simmered in a savory broth with pasta, tomatoes, and Italian herbs. Perfect as a comforting dinner, topped with fresh basil, Parmesan, and a touch of red pepper flakes.
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 the meatballs: In a large bowl, combine the ground pork, beaten egg, breadcrumbs, chopped basil, minced garlic, sea salt, and Italian seasoning. Mix thoroughly until all ingredients are evenly incorporated. With wet hands, form the mixture into 1-inch meatballs, approximately 1 tablespoon each, and place them aside on a plate.
- Brown the meatballs: Heat the olive oil in a large pot over medium-high heat. Working in batches to avoid overcrowding, add the meatballs and cook, turning occasionally, until they are browned on all sides, about 8 minutes. Remove the browned meatballs from the pot and set them aside on a plate.
- Sauté the aromatics: In the same pot, add the diced onion and cook while stirring until translucent, about 4 minutes. Add the minced garlic and continue cooking until fragrant, about 1 more minute.
- Add liquids and seasonings: Pour in the chicken stock and water, then add sea salt, Italian seasoning, and crushed tomatoes. Stir everything to combine.
- Simmer the soup: Return the meatballs to the pot, increase the heat to high, and bring the soup to a boil. Once boiling, stir in the pasta, reduce the heat to medium, and cook while stirring often until the pasta is tender, about 20 minutes.
- Serve: Ladle the hot soup into bowls. Garnish with minced fresh basil, freshly grated Parmesan cheese, and a sprinkle of red pepper flakes if desired. Serve immediately for a comforting meal.
Notes
- Use wet hands when forming meatballs to prevent sticking.
- Browning meatballs adds extra flavor but ensure not to overcrowd the pot for even cooking.
- Substitute ground beef or turkey for pork if preferred.
- For a gluten-free option, use gluten-free breadcrumbs and pasta.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg
