Meatball soup is a delicious and comforting dish that is perfect for a cold winter day. It is easy to make and can be customized to suit your taste preferences.


— Ingredients Needed :


  • 1 Tablespoon olive oil



  • 1 egg, beaten
  • ½ cup heavy cream, can sub milk
  • 1/2 cup Italian breadcrumbs
  • ¼ cup Parmesan cheese, finely grated into a powder
  • 3 cloves garlic, finely diced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ lb. ground beef, 80% lean
  • ½ lb. ground pork



  • 1 tablespoon butter
  • 1 yellow onion, diced
  • ½ cup bell peppers, diced. (Red, green, or both)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 cups chicken broth
  • 1 ½ cups beef broth, can sub chicken broth
  • 2 (14.5 oz.) cans diced tomatoes, undrained
  • 1 teaspoon hot sauce, optional
  • 1 teaspoon Worcestershire sauce
  • ½ cup heavy cream
  • 2 cups spinach
  • 1 cup dry pasta, I used cavatappi



  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon mustard powder
  • 1 pinch red pepper flakes
  • Salt/Pepper, to taste


For Serving:

  • 8 oz. Ricotta Cheese
  • ½ cup Parmesan Cheese
  • Red Pepper Flakes


— How to make it :



For the Meatballs:


Combine the whisked egg and heavy cream in a large bowl. Add the breadcrumbs and stir for 1-2 minutes to form a paste.


This is called a “panade” and will make the meatballs super flavorful and tender. Add Parmesan cheese, garlic, salt, and pepper and stir to combine.


Add the ground beef and ground pork and gently combine, don’t overwork the meat, we want tender meatballs.

Roll the meat into 1-inch balls.



Heat the olive oil in a 4 ½ quart soup pot or Dutch oven over medium-high heat.



Brown the meatballs in batches for 2-3 minutes, add a splash of olive oil throughout cooking and decrease heat slightly as needed.


The inside of the meatballs will finish cooking in the soup.

Remove the meatballs and set aside.


For the Soup:

Place the diced tomatoes in a large bowl and use an immersion blender to blend it to your desired texture, chunks of tomato can be left if preferred. (Alternatively, you can also use a blender.) Set aside.


Melt the butter in the same soup pot over medium-low heat. Add the diced onions and cook for 10 minutes, a little longer than normal as this will release some of their sugar which counteracts the acidity of the tomatoes. Stir every few minutes.


Add the peppers and cook for 4 minutes. Add the garlic, tomato paste, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.

Add in the chicken broth, beef broth, and tomatoes.



Bring to a boil, then reduce to a simmer. Let it simmer uncovered for 15 minutes. You can also simmer it longer to contrate the flavor and thicken it more.


Stir the soup and bring the soup to a gentle boil. Add the meatballs and the pasta and return it to a gentle boil.


Cook until pasta is cooked through, refer to package for cooking time. It may take a little longer since we’re boiling gently. Test-taste a noodle before serving.


Reduce heat to low and stir in heavy cream, then add the spinach and cook until wilted, about 1 minute.


Transfer to serving bowls and top with ricotta cheese, Parmesan, and red pepper flakes. (You can warm the ricotta in the microwave first if preferred.)




— Recipe Notes:


  • You can use any combination of vegetables that you like in this soup. Some other great options include diced potatoes, green beans, or peas.
  • If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with a tablespoon of water to the soup and stir until it thickens.
  • To make this recipe even easier, you can use frozen meatballs instead of making your own.



— Nutrition Information:


One serving (1/6 of the recipe) of meatball soup contains approximately:


240 calories

13g fat

8g saturated fat

22g carbohydrates

2g fiber

6g sugar

12g protein


Meatball soup is a hearty and satisfying dish that is perfect for a cozy night in. It is easy to make and can be customized to suit your taste preferences. Whether you prefer a classic version with carrots, celery, and onion or like to experiment with different vegetables and spices, this soup is sure to become a new favorite. Plus, with its high protein and low-calorie content, it is a great choice for a healthy and satisfying meal.





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