Italian Meatball Soup (Print Version)
# Ingredients:
→ Meatballs
01 -
½ pound pork, ground fresh
02 -
½ pound beef, 80% lean
03 -
1 large egg, whisked
04 -
½ cup breadcrumbs (Italian-style)
05 -
½ cup heavy cream (milk's fine too)
06 -
¼ cup Parmesan, grated super fine
07 -
1 teaspoon salt
08 -
½ teaspoon pepper
09 -
3 garlic cloves, chopped finely
→ Soup Base
10 -
2 cans (14.5 oz each) diced tomatoes with liquid
11 -
½ cup heavy cream
12 -
1 cup dry pasta (like cavatappi)
13 -
3 cups broth (made from chicken)
14 -
1½ cups broth (made from beef)
15 -
1 tablespoon butter
16 -
1 tablespoon olive oil
17 -
2 cups spinach, fresh
18 -
1 yellow onion, chopped small
19 -
½ cup bell peppers (any color, diced small)
20 -
3 garlic cloves, minced
21 -
2 tablespoons tomato paste
22 -
1 teaspoon Worcestershire sauce
23 -
1 teaspoon hot sauce (up to you)
→ Seasonings
24 -
1 pinch crushed red pepper flakes
25 -
1 teaspoon dried parsley
26 -
1 teaspoon mustard powder
27 -
1 teaspoon dried oregano
28 -
Salt and pepper to your liking
29 -
1 teaspoon dried basil
→ For Serving
30 -
Red pepper flakes for sprinkling on top
31 -
½ cup Parmesan, grated fresh
32 -
8 ounces ricotta cheese, warmed
# Instructions:
01 -
Mix the egg and cream in a bowl. Stir in breadcrumbs and let it sit a bit to form a thick paste (called panade). Add cheese, garlic, pepper, and salt. Work in the pork and beef gently to combine without smashing it too much.
02 -
Roll the mixture into little 1-inch balls. Heat some olive oil in a big pot over medium-high. Cook the meatballs in small batches until browned all around but not cooked through yet. Set aside.
03 -
Blend those diced tomatoes however smooth you want. Using the same pot, melt butter and cook the onion for 10 minutes. Add in chopped peppers, stirring a few minutes more. Stir in tomato paste, Worcestershire, hot sauce, garlic, and seasonings for one more minute while it heats up.
04 -
Stir in chicken broth, beef broth, and the blended tomatoes. Turn the heat up to get it bubbling, then drop it to a simmer for 15 minutes. Add the pasta along with the browned meatballs. Let it cook until the pasta's soft.
05 -
Turn the heat low and mix in spinach and cream. Let the spinach wilt while everything warms through. Spoon into bowls, then top with ricotta, Parmesan, and a little extra red pepper flakes if you like.
# Notes:
01 -
Panade (cream and breadcrumbs) keeps the meatballs extra moist.
02 -
Cooking onions longer takes the sharpness out of the tomato flavor.
03 -
Want thicker soup? Let it simmer a little longer.