Italian Meatball Soup
This post may contain affiliate links. Please see our privacy policy for details. The COZIEST soup with homemade, tender, juicy meatballs, little pasta noodles (ditalini pasta) and sneaked in greens! It’s freezing cold outside but I have everything I need right here with the coziest meatball soup. It is basically a giant hug in a […] The post Italian Meatball Soup appeared first on Damn Delicious.
Tomas Kauer 
This post may contain affiliate links. Please see our privacy policy for details.
The COZIEST soup with homemade, tender, juicy meatballs, little pasta noodles (ditalini pasta) and sneaked in greens!
It’s freezing cold outside but I have everything I need right here with the coziest meatball soup. It is basically a giant hug in a bowl that just makes you feel so warm and fuzzy inside.
Made with completely homemade little meatballs (store-bought is completely fine if you’re in a pinch), ditalini pasta (my favorite little tube-like pasta), and sneaked-in greens (totally fine to swap out spinach for the kale or your favorite greens).
It’s an incredibly versatile recipe, and I sometimes make it ahead of time, stirring in the kale right before serving. I also always have a fresh baguette on standby for dipping purposes.
Italian Meatball Soup
Ingredients
for the meatballs
- ¾ pound lean ground beef
- ¾ pound Italian sausage casing removed
- ½ onion grated
- ⅓ cup Panko
- ¼ cup whole milk
- 1 large egg
- 3 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
- 3 cloves garlic minced
- 2 tablespoons chopped fresh basil leaves
- Kosher salt and freshly ground black pepper to taste
for the soup
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 sweet onion diced
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoons all-purpose flour
- 6 cups chicken stock
- 1 (15-ounce) can tomato sauce
- ¾ cups ditalini pasta
- ½ bunch kale stems removed and leaves chopped
- 3 tablespoons chopped fresh basil leaves
Instructions
for the meatballs
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, Italian sausage, onion, Panko, milk, egg, Parmesan, parsley, garlic and basil; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-inch meatballs, about 1 tablespoon per meatball, forming about 45 meatballs.
- Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until cooked through, about 15 minutes; set aside.
for the soup
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in chicken stock and tomato sauce. Stir in meatballs. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
- Stir in pasta and cook until tender, about 8 minutes.
- Stir in kale until wilted, about 1-2 minutes. Stir in basil; season with salt and pepper, to taste.
- Serve immediately.
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