Be sure to serve this with a side of No Knead Bread, and try my Chicken Taco Soup recipe next!
Meatball Soup
I know that the ingredient list is a little bit long here, but this recipe has the best combination of flavors. My family (picky 5-year old included), loves this recipe. Adding a dollop of Ricotta cheese prior to serving really takes it to the next level. PRO TIP: If you have the rind from a block of Parmesan or Romano cheese, add it to the soup while it simmers for next level flavor!
What Makes It Different
The meatballs start out with a panade, which is a starch (breadcrumbs) and a liquid (heavy cream) combined together to form a paste which is gently worked into the meat to keep it extra juicy and flavorful during the cooking process. The broth is a combination of chicken broth, beef broth, and blended tomatoes with a perfect seasoning blend. Onions are caramelized slightly in the beginning so that their natural sugars can offset the acidity from the tomatoes. Diced peppers and spinach add some veggies to the mix and the pasta is can be cooked right in the soup or on the side.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Combine meatball ingredients and roll into 1-inch meatballs. Sauté in olive oil in batches for 2-3 minutes. Remove and set aside. Melt butter in the same pot and add onions. Let them cook slowly over medium-low heat for 10 minutes to caramelize them slightly. Add the bell peppers and cook for 4 minutes.
Add the garlic, tomato paste, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the chicken/beef broth and blended tomatoes. Bring to a boil, reduce to a simmer. Simmer uncovered for 15 minutes, or longer to further concentrate the flavor and thicken the soup. Stir occasionally.
Add the meatballs and pasta and bring to a gentle boil. Cook pasta to al dente. Stir in the heavy cream and add the spinach. Add to serving bowls and serve with Ricotta and Parmesan cheese.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. If freezing: I recommend that you boil the pasta separately and add it directly to serving bowls. Freeze the soup without the pasta so that it doesn’t absorb all of the broth and/or get mushy. Boil fresh pasta prior to serving.
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Tried This Recipe?
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4.5 quart Dutch oven– A great size for this (and most) soup recipes. Box Cheese Grater– Shredding from a block tastes and melts much better than packaged cheese. Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time. 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
