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This Tasty Italian Meatball Soup is a hearty, flavorful dish packed with tender meatballs, vegetables, and savory broth—perfect for a cozy meal! Here’s how to make it:
Ingredients:
For the Meatballs:
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1 lb ground beef (or a mix of beef & pork)
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1/3 cup breadcrumbs (Italian-seasoned if possible)
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1/4 cup grated Parmesan cheese
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1 egg
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2 cloves garlic, minced
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1 tsp dried oregano
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1 tsp dried basil
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1/2 tsp salt
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1/4 tsp black pepper
For the Soup:
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1 tbsp olive oil
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1 small onion, diced
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2 carrots, sliced
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2 celery stalks, diced
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3 cloves garlic, minced
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6 cups beef or chicken broth (or a mix)
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1 (14.5 oz) can diced tomatoes (with juices)
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1 tsp dried oregano
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1 tsp dried basil
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1/2 tsp red pepper flakes (optional, for heat)
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1 cup small pasta (ditalini, orzo, or small shells)
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2 cups fresh spinach (or kale)
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Salt & pepper to taste
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Fresh parsley & extra Parmesan for garnish
Instructions:
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Make the Meatballs:
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In a bowl, combine all meatball ingredients. Mix gently (don’t overwork). Roll into 1-inch balls.
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In a large pot or Dutch oven, heat olive oil over medium heat. Brown meatballs in batches (they don’t need to be fully cooked yet). Remove and set aside.
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Sauté Vegetables:
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In the same pot, add onion, carrots, and celery. Cook for 5 mins until softened.
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Add garlic, oregano, and basil; cook 1 minute until fragrant.
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Simmer the Soup:
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Pour in broth and diced tomatoes. Bring to a boil, then reduce heat to a simmer.
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Add the meatballs back to the pot and simmer for 10 minutes.
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Stir in pasta and cook until al dente (about 8-10 mins).
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Finish & Serve:
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Stir in spinach until wilted (1-2 mins). Season with salt & pepper.
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Garnish with fresh parsley and extra Parmesan.
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Tips:
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For extra richness, add a splash of heavy cream or a Parmesan rind while simmering.
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Swap ground turkey for a lighter version.
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Freeze leftovers (without pasta) for easy meals later.
Enjoy your delicious Italian Meatball Soup with crusty bread or a side salad! 🍲😋
