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- 1 pound ground beef - 1 pound ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1 egg - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 6 cups low-sodium chicken broth - 1 can (14 oz) diced tomatoes (with juice) - 1 cup carrots, chopped - 1 cup zucchini, diced - 1 cup spinach - 1/2 cup orzo pasta - Fresh basil for garnish When measuring, I find it best to use dry measuring cups for solids like breadcrumbs and cheese. For liquids, use a liquid measuring cup. The meat mixture should feel moist but not sticky. The orzo should be added at the right time to cook perfectly. Using fresh ingredients makes a big difference in flavor. I recommend picking ripe tomatoes and fresh herbs. Fresh parsley should smell strong, and the spinach should look vibrant. If your vegetables seem limp, they won't add the best taste to your soup. Always check the expiration dates on your meat and broth as well. Freshness guarantees a hearty and flavorful soup. {{ingredient_image_1}} To start, gather your ingredients. You need ground beef, ground turkey, breadcrumbs, Parmesan cheese, parsley, an egg, garlic, Italian seasoning, salt, and pepper. In a large bowl, mix all these ingredients. Make sure the mixture is well combined. This will help your meatballs stay together. Next, form the mixture into small meatballs. Aim for about one inch in diameter. Heat a skillet over medium heat and add olive oil. Carefully place the meatballs in the skillet. Cook them for about five minutes, turning until they are golden brown on all sides. Remove them from the skillet and set them aside. Now, it’s time to make the soup base. In a large pot, pour in your chicken broth and bring it to a simmer. Add diced tomatoes, chopped carrots, and diced zucchini to the pot. Let these ingredients cook together for a few minutes. This step builds a rich flavor for your soup. Once the veggies soften, gently add your browned meatballs to the pot. Then, stir in the orzo pasta. Allow the soup to simmer for another ten to twelve minutes. You want the orzo to cook through and soak up all that great flavor. Just before you serve, add fresh spinach to the soup. Stir it in and let it wilt for a couple of minutes. This adds a nice color and freshness to your dish. Taste the soup and adjust the seasoning with salt and pepper as needed. Finally, ladle the soup into bowls. For a lovely touch, sprinkle fresh basil on top. This not only adds flavor but also makes your soup look beautiful. Enjoy your hearty Italian Meatball Soup! To boost the flavor of your Italian meatball soup, use fresh herbs like basil and parsley. They add a bright taste. You can also try adding a splash of balsamic vinegar for depth. If you enjoy spice, add red pepper flakes for a kick. A squeeze of lemon juice just before serving brightens the soup too. One common mistake is overcooking the meatballs. They should be browned but not dry. Another mistake is not seasoning the soup early enough. Always taste and adjust the seasoning as it cooks. If you add too much salt, a bit of sugar can help balance it. Remember to let the orzo cook fully, so it doesn’t turn mushy. For this soup, a large pot is essential. It needs to hold all the ingredients. A skillet works well for browning the meatballs. Use a wooden spoon for stirring, as it won’t scratch your pot. If you have a ladle, it makes serving easier. A good knife and cutting board are also important for chopping veggies. Pro Tips Use a Mix of Meats: Combining ground beef and turkey gives the meatballs a great flavor and texture. Feel free to experiment with other meats like pork for variation. Chill the Meatball Mixture: After mixing the meatball ingredients, refrigerate the mixture for 30 minutes before forming the meatballs. This helps them hold their shape better during cooking. Customize the Veggies: Feel free to add or substitute other vegetables like bell peppers, green beans, or peas to suit your taste preferences or what you have on hand. Enhance the Broth: For added depth of flavor, consider adding a splash of red wine or a tablespoon of balsamic vinegar to the broth while it simmers. {{image_2}} You can switch out the ground beef and turkey for other meats. Try ground chicken or pork. If you want a lighter soup, use turkey and add more veggies. You can also swap breadcrumbs with crushed crackers or oatmeal for texture. If you're out of Parmesan, use Pecorino Romano or even nutritional yeast for a cheesy taste. For broth, low-sodium chicken broth works great, but you can use vegetable broth too. If you want a richer flavor, beef broth adds depth. You can also make a homemade broth by simmering bones and vegetables. This gives the soup a fresh and hearty taste. To make this soup vegetarian or vegan, use plant-based meat substitutes. Look for products made from soy or pea protein. Replace chicken broth with vegetable broth. For the cheese, use vegan cheese or skip it altogether. You can also add extra vegetables like bell peppers, mushrooms, or kale to enhance flavor. You can freeze Italian meatball soup for later. Just let it cool completely first. Use an airtight container or freezer bags. This keeps the soup fresh for up to three months. When you’re ready to eat, simply thaw it in the fridge overnight. To reheat, you can use the stove or microwave. If using the stove, pour the soup into a pot. Heat over medium-low until warm, stirring often. If using the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between, until hot. In the fridge, the soup lasts about three to four days. Make sure to store it in an airtight container. For best taste, eat it within the first two days. Always check for any signs of spoilage before enjoying it again! Italian Meatball Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. The soup may taste even better the next day as flavors blend. If you want to keep it longer, consider freezing it. Yes, you can make Italian Meatball Soup in a slow cooker. Start by browning the meatballs in a pan. Then, place them in the slow cooker with the broth, vegetables, and pasta. Cook on low for 6 to 8 hours or high for 3 to 4 hours. This method gives the soup a rich flavor. Serve Italian Meatball Soup with crusty bread or garlic bread. A fresh salad also pairs well. You can even add a sprinkle of cheese on top. These sides add texture and balance to the meal. Yes, you can make this soup gluten-free. Use gluten-free breadcrumbs for the meatballs. Check the broth and pasta labels to ensure they are gluten-free. You can use gluten-free orzo or substitute with rice or quinoa, which will work great. You learned the key steps and tips to make delicious Italian Meatball Soup. From choosing fresh ingredients to enhancing flavors, each part matters. Follow the simple instructions to create a warm, comforting meal. Remember to store leftovers properly for future enjoyment. This soup is versatile and can fit many diets. I hope you feel confident to try your hand at it. Enjoy every hearty bowl!

Hearty Italian Meatball Soup

A comforting and flavorful soup filled with meatballs, vegetables, and orzo pasta.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 pound ground turkey
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped
  • 1 unit egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 6 cups low-sodium chicken broth
  • 1 can (14 oz) diced tomatoes (with juice)
  • 1 cup carrots, chopped
  • 1 cup zucchini, diced
  • 1 cup spinach
  • 0.5 cup orzo pasta
  • for garnish fresh basil

Instructions
 

  • In a large bowl, combine ground beef, ground turkey, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until all ingredients are well incorporated.
  • Roll the mixture into small meatballs, about 1-inch in diameter. In a skillet over medium heat, brown the meatballs in a tablespoon of olive oil until they are golden on all sides (about 5 minutes). Remove from skillet and set aside.
  • In a large pot, add the chicken broth and bring to a simmer. Add the diced tomatoes, chopped carrots, and diced zucchini to the broth.
  • Once the vegetables begin to soften (about 10 minutes), gently add the browned meatballs to the pot. Then stir in the orzo pasta. Let the soup simmer for an additional 10-12 minutes, or until the orzo is cooked through.
  • Just before serving, stir in the fresh spinach and allow it to wilt in the soup for a couple of minutes. Adjust seasoning with salt and pepper as needed.
  • Ladle the soup into bowls and sprinkle fresh basil on top for added fragrance and flavor.

Notes

Adjust seasoning to taste and use fresh ingredients for best flavor.
Keyword Italian, meatballs, soup