Meatball Supper Soup

Warm, comforting, and loaded with flavor, Meatball Supper Soup is the perfect one-pot meal for busy weeknights or cozy family dinners. This soup features hearty, homemade meatballs made from perfectly seasoned ground beef, Parmesan, and breadcrumbs, simmered to tenderness in a rich, aromatic broth. Vibrant vegetables like carrots, celery, and spinach add both nutrition and depth, while tender pasta soaks up the savory flavors. Finished with a sprinkle of fresh parsley and optional Parmesan, this soup is a wholesome, satisfying dish that brings comfort to the table. Ready in under an hour, this recipe is a delicious combination of easy prep, bold Italian-inspired flavors, and hearty ingredients, making it an ideal choice for any cold-weather evening.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 450 grams ground beef
• 60 grams breadcrumbs
• 1 large egg
• 30 grams grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 6 cups chicken broth
• 400 grams canned diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 100 grams baby spinach
• 150 grams small pasta (e.g., ditalini or orzo)
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix until just combined, being careful not to overwork the meat.

Step 2

Shape the mixture into small, bite-sized meatballs, about 1 inch in diameter, and set aside on a plate.

Step 3

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, browning them on all sides (about 2-3 minutes per batch). Remove the browned meatballs and set them aside. They do not need to be fully cooked at this stage as they will finish cooking in the soup.

Step 4

Add the remaining 1 tablespoon of olive oil to the pot. Sauté the onion, carrots, and celery until they begin to soften, about 5 minutes.

Step 5

Pour in the chicken broth and diced tomatoes (including their juice). Stir in the dried oregano and basil. Bring the mixture to a gentle boil.

Step 6

Carefully add the browned meatballs back into the pot. Reduce the heat to a simmer, cover, and cook for 15 minutes.

Step 7

Stir in the pasta and cook uncovered until the pasta is tender, about 8-10 minutes, stirring occasionally.

Step 8

Add the baby spinach and cook until wilted, about 2 minutes.

Step 9

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Step 10

Serve hot, garnished with chopped parsley and additional Parmesan cheese, if desired.

Nutrition Facts

Serving size	3063.7 grams (3063.7g)

Amount per serving	% Daily Value*
Calories	2669

Total Fat 143.00g	183%
Saturated Fat 48.30g	242%
Polyunsaturated Fat 8.00g
Cholesterol 576mg	192%
Sodium 8351mg	363%
Total Carbohydrate 212.70g	77%
Dietary Fiber 25.30g	90%
Total Sugars 35.90g
Protein 150.90g	302%

Vitamin D 54IU	269%
Calcium 941mg	72%
Iron 25mg	137%
Potassium 4441mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 22.0%

Carbs: 31.0%