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Short-Cut Italian Meatball Soup

Short-Cut Italian Meatball Soup: Cozy Comfort in Minutes

Short-Cut Italian Meatball Soup combines savory meatballs, vibrant veggies, and al dente pasta for a comforting meal in just over 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Use extra virgin for deeper taste
  • 1 cup Onion Diced; shallots can be used for milder flavor
  • 1 cup Carrots Diced; frozen carrots work in a pinch
  • 1 cup Celery Diced; leeks are a great substitute if desired
  • 1 tablespoon Garlic Minced; fresh or powdered are acceptable
  • 6 cups Chicken Broth Opt for vegetable broth for a vegetarian version
  • 1 can Diced Tomatoes Including juices; fresh tomatoes are great
  • 1 teaspoon Italian Seasoning A mix of dried basil and oregano can be an alternative
  • 0.5 teaspoon Salt Adjust to taste
  • 0.25 teaspoon Black Pepper Adjust to taste
For the Main Ingredients
  • 1 pound Frozen Meatballs Fully cooked; swap for homemade or lean turkey meatballs
  • 1.5 cups Small Pasta Use ditalini, orzo, or gluten-free alternatives
  • 1.5 cups Spinach or Kale Chopped; any leafy green works well
  • 0.25 cup Parmesan Cheese Grated; nutritional yeast for a vegan option

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 cup of diced onion, 1 cup of diced carrots, and 1 cup of diced celery. Cook for about 5-6 minutes until tender and onion becomes translucent.
  2. Stir in 1 tablespoon of minced garlic, cooking for about 1 minute until fragrant.
  3. Pour in 6 cups of chicken broth, 1 can of diced tomatoes (juices included), 1 teaspoon of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir and bring to a gentle simmer.
  4. Add 1 pound of frozen meatballs, gently stirring into the broth. Simmer for about 10-12 minutes.
  5. Stir in 1½ cups of small pasta and cook for about 8-10 minutes, or until al dente.
  6. In the last 2-3 minutes of cooking, add 1½ cups of chopped spinach or kale.
  7. Remove from heat and stir in ¼ cup of grated Parmesan cheese. Adjust seasonings to taste.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

To avoid soggy pasta, cook it separately if freezing the soup. Adjust thickness by adding more broth if needed.

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