Meatballs, pasta and vegetables in a super flavorful broth topped with grated parmesan cheese…this comforting soup recipe has all you need in one bowl!
Ingredients
For The Meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg (or several grates of fresh nutmeg)
- Fresh black pepper to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup grated parmesan cheese
- 1/4 cup panko bread crumbs
- 2 eggs
- 2 tablespoons milk
For The Soup:
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced carrot
- 1 tablespoon chopped garlic
- 1 tablespoon tomato paste
- 8 cups chicken broth
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- Fresh black pepper to taste
- 5 ounces fresh baby spinach, rough chopped
- 1 cup ditalini pasta
- Grated parmesan cheese for serving the soup
Instructions
- Preheat the oven to 400 degrees. Add all the ingredients for the meatballs to a bowl and mix together until combined.
- Form the meat mixture into meatballs a little smaller than golf ball size then place on a baking sheet covered in parchment paper. Bake the meatballs for 12 minutes, remove from the oven and set aside.
- Add the oil to a large soup pot or dutch oven along with the onions and carrots. Cook for 6-7 minutes until softened. Add the garlic to the pot, cook for 30 seconds and then stir in the tomato paste.
- Pour in the chicken broth into the pot and stir to combine withe the vegetables. Add the thyme, salt and fresh black pepper to taste. Bring the soup to a simmer and then add the spinach, stirring to wilt into the soup.
- Simmer the soup for 15 minutes over medium heat, covered. Remove the lid, stir and then add the meatballs and pasta to the soup. Stir and bring the soup to a simmer. Cook for 10 minutes, covered, stirring every couple of minutes so that the pasta doesn’t stick to the pot.
- Taste the soup for seasonings and garnish with grated parmesan cheese.
Recipe Notes
Store: Let the soup cool down completely before storing in an air tight container in the refrigerator. Use within 3 days.
Reheat: Reheat the soup in the microwave for a quick and easy meal.
Freeze: This soup can be frozen, although the past may become slightly mushy upon reheating. You can also make the soup without the pasta, freeze and add cooked pasta to your bowl while reheating.
- Category: Dinner
- Method: Stove Top / Oven
- Cuisine: American