Description
This Italian Meatball Soup is a hearty and comforting dish featuring tender homemade pork meatballs simmered in a savory broth with tomatoes, pasta, and aromatic herbs. Perfect for a satisfying main course that delivers authentic Italian flavors in every bowl.
Ingredients
Scale
Italian Meatballs
- 1 pound ground pork
- 1 egg, beaten
- ½ cup breadcrumbs
- 2 tablespoons finely chopped fresh basil leaves
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
Soup
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 6 cups chicken stock
- 2 cups water
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- 1 (15-ounce) can crushed tomatoes
- 8 ounces Anellini pasta or elbow pasta
- Minced fresh basil, for serving (optional)
- Freshly grated Parmesan, for serving (optional)
- Red pepper flakes, for serving (optional)
Instructions
- Make the meatballs: In a large bowl, combine the ground pork, beaten egg, breadcrumbs, finely chopped basil, minced garlic, sea salt, and Italian seasoning. Mix thoroughly to incorporate all ingredients. With wet hands, form the mixture into 1-inch meatballs, using about one tablespoon of mixture per ball.
- Brown the meatballs: Heat extra-virgin olive oil in a large pot over medium-high heat. In batches, add the meatballs and cook, turning occasionally, until browned on all sides, about 8 minutes. Remove the browned meatballs from the pot and set them aside on a plate.
- Sauté aromatics: In the same pot, add the diced yellow onion and cook while stirring until translucent, about 4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Build the soup base: Stir in chicken stock, water, sea salt, Italian seasoning, and crushed tomatoes. Bring the mixture to a boil over high heat.
- Simmer with meatballs and pasta: Add the browned meatballs back into the pot. Stir in the Anellini or elbow pasta, reduce the heat to medium, and cook, stirring often, until the pasta is tender and meatballs are cooked through, about 20 minutes.
- Serve: Ladle the soup into bowls and optionally top with minced fresh basil, freshly grated Parmesan cheese, and red pepper flakes for added flavor and heat.
Notes
- Use fresh or dried Italian seasoning to enhance the flavor of the meatballs and soup.
- If Anellini pasta is unavailable, elbow macaroni is a great substitute.
- For a richer soup, you can use homemade chicken broth instead of store-bought stock.
- Meatballs can be baked instead of pan-fried to reduce oil usage.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 90 mg
