This Italian Meatball Soup recipe combines tender, juicy meatballs with a rich and flavorful broth, packed with vegetables for a comforting and hearty meal. Perfect for any season, it's a family favorite that brings the warmth and tradition of Italian cooking to your table.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix meatball ingredients in a large bowl until just combined. Form into 1-inch balls and place on the prepared baking sheet. Bake for 20-25 minutes, or until browned and cooked through.
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery, cooking until softened.
Add broth, tomatoes, and Italian seasoning to the pot. Season with salt and pepper. Bring to a simmer.
Add meatballs to the soup. Simmer for 30 minutes.
Stir in pasta and cook until tender, about 10 minutes.
Add spinach or kale during the last few minutes of cooking until wilted.
Adjust seasoning and serve hot.
Notes
For a gluten-free version, use gluten-free breadcrumbs and pasta.
The soup can be frozen without the pasta. Add freshly cooked pasta when reheating for best texture.
Feel free to customize the vegetables based on what you have on hand or prefer.
Keyword Comfort Food, Family Dinner, Hearty Soup, Homemade Meatballs, Italian Meatball Soup