Italian Meatball Soup (Print Version)
# Ingredients:
→ Meatballs
01 -
1 large egg, beaten
02 -
½ cup heavy cream (milk works too)
03 -
½ cup Italian breadcrumbs
04 -
¼ cup Parmesan cheese, finely grated
05 -
3 cloves garlic, finely diced
06 -
1 teaspoon salt
07 -
½ teaspoon black pepper
08 -
½ pound ground beef (80% lean)
09 -
½ pound ground pork
→ Soup Base
10 -
1 tablespoon olive oil
11 -
1 tablespoon butter
12 -
1 yellow onion, diced
13 -
½ cup bell peppers, diced (red, green, or both)
14 -
3 cloves garlic, minced
15 -
2 tablespoons tomato paste
16 -
3 cups chicken broth
17 -
1½ cups beef broth
18 -
2 cans (14.5 oz each) diced tomatoes, undrained
19 -
1 teaspoon hot sauce (optional)
20 -
1 teaspoon Worcestershire sauce
21 -
½ cup heavy cream
22 -
2 cups fresh spinach
23 -
1 cup dry pasta (cavatappi recommended)
→ Seasonings
24 -
1 teaspoon dried oregano
25 -
1 teaspoon dried basil
26 -
1 teaspoon dried parsley
27 -
1 teaspoon mustard powder
28 -
1 pinch red pepper flakes
29 -
Salt and pepper to taste
→ For Serving
30 -
8 ounces ricotta cheese
31 -
½ cup Parmesan cheese
32 -
Red pepper flakes for garnish
# Instructions:
01 -
In a large bowl, mix beaten egg with heavy cream. Stir in breadcrumbs and let it sit for 1-2 minutes to form a paste (this is called a panade). Add Parmesan, garlic, salt, and pepper. Gently mix in the ground beef and pork, being careful not to overwork the meat.
02 -
Shape the meat mixture into 1-inch balls. Heat olive oil in a large Dutch oven over medium-high heat and brown the meatballs in batches for 2-3 minutes. Set aside (they'll finish cooking in the soup).
03 -
Blend the diced tomatoes to your preferred consistency. In the same pot, melt butter and cook onions for 10 minutes. Add peppers and cook 4 minutes more. Stir in garlic, tomato paste, sauces, and seasonings, cooking for another minute.
04 -
Add both broths and blended tomatoes. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes to develop flavors. Return to a gentle boil, add meatballs and pasta, and cook until pasta is tender.
05 -
Reduce heat to low. Stir in heavy cream and spinach, cooking until spinach wilts. Serve hot, topped with a dollop of warm ricotta, grated Parmesan, and a sprinkle of red pepper flakes.
# Notes:
01 -
The panade (bread and milk mixture) keeps the meatballs tender and juicy
02 -
Cooking onions longer helps balance the tomatoes' acidity
03 -
You can adjust the soup thickness by simmering longer