Description
A hearty and flavorful Italian Meatball Soup featuring tender pork meatballs simmered in a savory tomato broth with aromatic herbs and pasta, perfect for a comforting meal.
Ingredients
Scale
Italian Meatballs
- 1 pound ground pork
- 1 egg, beaten
- ½ cup breadcrumbs
- 2 tablespoons finely chopped fresh basil leaves
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
Soup
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 6 cups chicken stock
- 2 cups water
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- 1 (15-ounce) can crushed tomatoes
- 8 ounces Anellini pasta or elbow pasta
- Minced fresh basil, for serving (optional)
- Freshly grated Parmesan, for serving (optional)
- Red pepper flakes, for serving (optional)
Instructions
- Make the meatballs: In a large bowl, combine the ground pork, beaten egg, breadcrumbs, chopped fresh basil, minced garlic, sea salt, and Italian seasoning. Mix everything well, then with wet hands, form the mixture into 1-inch meatballs, about 1 tablespoon each.
- Brown the meatballs: Heat the olive oil in a large pot over medium-high heat. Working in batches to avoid overcrowding, add the meatballs and cook them, turning occasionally, until they are browned on all sides, about 8 minutes total. Once browned, transfer the meatballs to a plate to set aside.
- Sauté the aromatics: In the same pot, add the diced onion and cook, stirring often, until translucent, about 4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add liquids and seasonings: Pour in the chicken stock and water, then add the sea salt, Italian seasoning, and crushed tomatoes. Stir everything together to combine.
- Simmer the soup: Return the browned meatballs to the pot, increase the heat to high, and bring the soup to a boil. Stir in the Anellini or elbow pasta, then reduce the heat to medium and simmer. Cook the soup, stirring often, until the pasta is tender, about 20 minutes.
- Serve: Ladle the soup into bowls and top with minced fresh basil, freshly grated Parmesan, and red pepper flakes if desired for extra flavor and heat.
Notes
- Wet your hands before forming the meatballs to prevent the mixture from sticking.
- If Anellini pasta is not available, elbow macaroni is a great substitute.
- For a spicier flavor, add more red pepper flakes according to your heat preference.
- Make sure not to overcook the pasta to retain a nice texture in the soup.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg
