Mini Meatball Soup

Warm, hearty, and brimming with flavor, Mini Meatball Soup is the ultimate comfort food for cozy weeknight dinners. This Italian-inspired dish features tender, bite-sized meatballs crafted from a blend of ground beef, pork, Parmesan cheese, and fresh herbs, simmered in a rich broth alongside ditalini pasta, vibrant vegetables, and nutrient-packed spinach. The balance of savory, aromatic spices and wholesome ingredients makes this soup both satisfying and nourishing. Perfectly suited for meal prepping or serving a family of six, Mini Meatball Soup is an easy one-pot dish that delivers restaurant-quality flavor in just under an hour. Garnish each bowl with a sprinkle of Parmesan for an irresistible finishing touch!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 lb Ground beef
• 0.5 lb Ground pork
• 0.5 cup Breadcrumbs
• 0.25 cup Grated Parmesan cheese
• 1 large Egg
• 2 cloves Minced garlic
• 2 tbsp Chopped fresh parsley
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil
• 1 medium Diced onion
• 2 medium Chopped carrots
• 2 stalks Chopped celery
• 8 cups Chicken broth
• 1 Bay leaf
• 0.5 tsp Dried thyme
• 1 cup Ditalini pasta
• 3 cups Chopped fresh spinach

Directions

Step 1

In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until just combined. Form the mixture into mini meatballs, about 3/4 inch in diameter, and set aside.

Step 2

Heat 1 tbsp of olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides, about 4-5 minutes. Remove the meatballs and set aside. Repeat with the remaining meatballs.

Step 3

In the same pot, heat the remaining 1 tbsp olive oil and add the diced onion, carrots, and celery. Cook until softened, about 5 minutes, stirring occasionally.

Step 4

Add the chicken broth, bay leaf, dried thyme, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce the heat to a simmer.

Step 5

Return the browned meatballs to the pot and let simmer for 10 minutes.

Step 6

Add the ditalini pasta to the soup and cook until al dente, about 8-10 minutes, stirring occasionally.

Step 7

Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.

Step 8

Remove the bay leaf and adjust the seasoning if needed.

Step 9

Serve hot with a sprinkle of extra Parmesan cheese on top, if desired.

Nutrition Facts

Serving size	3483.9 grams (3483.9g)

Amount per serving	% Daily Value*
Calories	3402

Total Fat 176.80g	227%
Saturated Fat 61.40g	307%
Polyunsaturated Fat 4.60g
Cholesterol 765mg	255%
Sodium 8957mg	389%
Total Carbohydrate 245.80g	89%
Dietary Fiber 20.50g	73%
Total Sugars 25.80g
Protein 218.50g	437%

Vitamin D 54IU	269%
Calcium 899mg	69%
Iron 28mg	154%
Potassium 5192mg	110%

*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: 46.1%

Protein: 25.3%

Carbs: 28.5%