Meatball Soup Italian (Print Version)
# Ingredients:
→ Meatballs
01 -
½ pound ground pork
02 -
½ pound ground beef (80% lean)
03 -
½ teaspoon black pepper
04 -
1 teaspoon salt
05 -
3 cloves garlic, finely diced
06 -
¼ cup Parmesan cheese, grated finely
07 -
½ cup Italian breadcrumbs
08 -
½ cup heavy cream (or milk, if preferred)
09 -
1 large egg, beaten
→ Soup Base
10 -
1 teaspoon hot sauce (optional)
11 -
½ cup heavy cream
12 -
1 tablespoon butter
13 -
1 tablespoon olive oil
14 -
1 teaspoon Worcestershire sauce
15 -
½ cup bell peppers, diced (any color works)
16 -
3 cloves garlic, minced
17 -
1 yellow onion, diced
18 -
2 cans (14.5 oz each) diced tomatoes, including liquid
19 -
3 cups chicken broth
20 -
1½ cups beef broth
21 -
2 cups fresh spinach
22 -
2 tablespoons tomato paste
23 -
1 cup dry pasta (such as cavatappi)
→ Seasonings
24 -
Salt and pepper to taste
25 -
1 teaspoon mustard powder
26 -
1 teaspoon dried basil
27 -
1 pinch red pepper flakes
28 -
1 teaspoon dried parsley
29 -
1 teaspoon dried oregano
→ For Serving
30 -
½ cup Parmesan cheese
31 -
8 ounces ricotta cheese
32 -
Optional: red pepper flakes for garnish
# Instructions:
01 -
Grab a big bowl and mix the cream with the beaten egg. Toss in the breadcrumbs and let them soak a minute or two until they’re mushy. Add in garlic, Parmesan, pepper, and salt. Gently work in the beef and pork, but don’t overdo it or the texture will suffer.
02 -
Roll the meat into 1-inch balls with your hands. Heat some olive oil over medium-high heat in your Dutch oven. Sear the meatballs in batches for a couple minutes to get some color on them. Set them aside for now—they’ll finish cooking later.
03 -
Start by blending the canned tomatoes until they look how you like them. Use the same pot and melt butter to cook your onions for about 10 minutes. Add in the diced peppers and stir for 4 more minutes. Throw in garlic, tomato paste, seasonings, and sauces, cooking everything another minute to bring out the flavors.
04 -
Pour in the broths and puréed tomatoes. Turn up the heat until it boils, then lower it to a nice simmer. After about 15 minutes, toss in the meatballs and dry pasta, and let it cook until the pasta is soft and ready to eat.
05 -
Turn the heat down low and stir in the cream and spinach. Let the spinach get wilted and soft, then ladle up the soup. Top it off with a big dollop of warmed ricotta, some Parmesan, and a sprinkle of red pepper flakes if you like a little kick.
# Notes:
01 -
Soaking breadcrumbs in cream makes the meatballs soft and moist.
02 -
Cooking onions longer helps smooth out the tanginess of tomatoes.
03 -
Boiling the soup longer thickens it, so stop when you like the consistency.