Italian Meatball Soup
Italian Meatball Soup is going to become an instant family favorite that is so simple to make for any night of the week. A hearty and filling meal with tons of delicious flavors. Loaded with sausage meatballs, white beans, pasta in an Italian seasoned broth.
Serve Italian Meatball Soup with Breadsticks or Garlic Bread and a garden salad for a meal that tastes just as good as your favorite Italian takeout!
Ingredients for Italian Meatball Soup:
For the Meatballs:
- Ground Sausage
- Fresh Garlic
- Kosher Salt & Pepper
- Egg
For the Soup:
- Bacon
- Celery
- Carrots
- Onion
- Bell Pepper
- Fresh Garlic
- Chicken Broth
- Tomato Sauce
- Spinach (fresh or frozen)
- White Beans
- Ditalini Pasta
- Kosher Salt & Pepper
- Basil, Thyme, Oregano
- Parmesan Cheese
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How to Make Italian Meatball Soup:
- In a bowl mix the ground sausage with minced garlic, salt, pepper and a beaten egg.
- Use a teaspoon to form into uniform meatballs. Keep them bite- sized for the soup.
- Place meatballs on a grill pan for grilling or a lined baking sheet for oven baking.
- To grill place over indirect heat with about a 300° fire using hickory for smoke flavor. Cook with the grill lid closed for about 15- 20 minutes or until meatballs reach 165° using a digital thermometer.
- Conventional Oven: Bake on a lined baking sheet at 350° for about 15- 20 minutes.
- Set meatballs aside while you prepare the soup.
- Cook bacon in a dutch oven or a heavy bottom pan over medium heat, cooking on both sides.
- Remove from pan and drain on paper towels, set pan with drippings off of the burner.
- Dice celery, shred carrots, dice onions and bell peppers. Mince garlic.
- Cook in bacon drippings over medium heat until vegetables soften, stirring often.
- Add broth, tomato sauce, basil, thyme, oregano, salt and pepper.
- Stir in spinach, crumbled bacon and meatballs and bring mixture to a boil.
- Add pasta and cook about 6-8 minutes, just until pasta is tender.
- Remove from heat and ladle into bowls and top with grated Parmesan cheese.
How to Store and Reheat:
Store leftover soup in an airtight container – these are my favorite deli containers, refrigerate for up to 4 days. Soup can be frozen for up to 3 months. Thaw in refrigerator.
Reheat soup on a saucepan over medium heat, stirring often until heated through, about 10 minutes.
Leftover soup is even better when reheated the next day.
I was never a big fan of meatballs until we started grilling them and now they are my favorite. They are super quick to cook on the grill and when you add a little hickory smoke, they are really something special.
You can even make a double batch of grilled meatballs and freeze half to make an easy dinner like this soup.
If we are making a big pot of soup for Sunday supper, I love to add homemade yeast rolls or this Amish White Bread. It’s hard to top a bowl of hearty soup and homemade bread, especially on a cold day.
Soup is always a comforting and delicious meal. These simple soup recipes are tried and true family favorites that you will want to make again and again. Chicken Enchilada Soup is ready in about 30 minutes and it's packed with all of your favorite Tex-Mex flavors. Made with black beans, fire roasted tomatoes and chunks of chicken. 30 minute dinner recipe made with ground beef, sweet peppers, onions and a delicious tomato broth. Served over rice for a hearty meal. One of the easiest soup recipes I've ever made. Just a few ingredients and the taste will have you coming back for more. One- pan, 30 minute dinner. This soup has so much flavor and the cheese tortellini make it something special. One of the most flavorful and hearty soup recipes that the whole family will love! If you are a gumbo fan, you are definitely going to love this!More Delicious Soup Recipes
Chicken Enchilada Soup
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This Italian Meatball Soup is a delicious comfort food meal that needs to be on your dinner menu this week. It’s full of nutritious and hearty ingredients that will fill up your hungry family.
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Italian Meatball Soup
Ingredients
For the Meatballs:
- 1 pound ground sausage
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 egg beaten
For the Soup:
- 4 slices of bacon
- 2 stalks celery diced
- 2 carrots shredded
- 2 cups diced bell peppers
- 3 cloves of garlic minced
- 6 cups chicken broth
- 1/2 cup tomato sauce
- 5 ounces fresh or frozen spinach
- 15 ounce can white beans
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups ditaliini pasta
- Parmesan Cheese for serving
Instructions
- In a bowl mix the ground sausage with minced garlic, salt, pepper and a beaten egg.
- Use a teaspoon to form into uniform meatballs.
- Place meatballs on a grill pan for grilling or a lined baking sheet for oven baking.
- To grill place over indirect heat with about a 300° fire using hickory for smoke flavor. Cook with the grill lid closed for about 15- 20 minutes or until meatballs reach 165°.
- Conventional Oven: Bake on a lined baking sheet at 350° for about 15- 20 minutes.
- Set meatballs aside while you prepare the soup.
- Cook bacon in a dutch oven or a heavy bottom pan over medium heat, cooking on both sides.
- Remove from pan and drain on paper towels.
- Stir in onions, garlic, carrots, celery and bell peppers into the pan, cook over medium heat until vegetables soften, stirring often.
- Add broth, tomato sauce, basil, thyme, oregano, salt and pepper.
- Chop spinach coarsely. If using frozen, squeeze out the excess moisture. Stir in spinach, crumbled bacon and meatballs and bring mixture to a boil.
- Add pasta and cook about 6-8 minutes, just until pasta is tender.
- Remove from heat and ladle into bowls and top with grated Parmesan cheese.
Notes
How to Store and Reheat:
Store leftover soup in an airtight container - these are my favorite deli containers, refrigerate for up to 4 days. Soup can be frozen for up to 3 months. Thaw in refrigerator. Reheat soup on a saucepan over medium heat, stirring often until heated through, about 10 minutes.Nutrition
