Name: Meatball Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings

Hearty Meatball Soup with Tiny Pasta & Spinach

Meatball soup delivers ultimate cozy comfort with tender bite-sized beef meatballs swimming in rich Parmesan-infused chicken broth. Acini di pepe pasta stars provide perfect carb ratio while fresh spinach wilts beautifully adding green nutrition without overpowering flavor. Carrot and onion base creates aromatic foundation everyone craves when temperatures drop or busy days demand nourishing dinner ready in single pot from meatball roll to Parmesan sprinkle perfection.

Why Meatball Soup Works Perfectly

Tiny meatballs cook directly in broth absorbing maximum flavor. Acini di pepe maintains perfect al dente texture without clouding soup. Parmesan rind provides authentic Italian umami impossible from grated cheese alone. Spinach wilts last minute preserving bright color and nutrients. Single pot method minimizes cleanup while maximum flavor develops through strategic cooking sequence.

Perfect Meatball Soup

Prep Time: 20 Minutes Cook Time: 25 Minutes Serves: 6 Generous Bowls

Hearty Italian-style soup with tender meatballs, tiny pasta, and fresh spinach.

Meatballs:

1 lb ground beef (80/20)
½ lb ground pork
½ cup panko breadcrumbs
¼ cup grated Parmesan
1 large egg
2 garlic cloves, minced
1 tsp dried oregano
1 tsp kosher salt
½ tsp black pepper

Soup Base:

2 Tbsp olive oil
1 large onion, diced
2 large carrots, diced
3 celery ribs, diced
4 garlic cloves, minced
10 cups chicken broth (low-sodium)
1 Parmesan rind (2-inch)
1 tsp dried basil
½ tsp red pepper flakes

Finish:

¾ cup acini di pepe pasta
5 oz baby spinach
¼ cup chopped parsley
Fresh grated Parmesan

Step-by-Step Instructions:

Make Meatballs:

Combine beef, pork, panko, Parmesan, egg, garlic, oregano, salt, pepper in bowl.
Mix gently until just combined. Roll into 1-inch meatballs (makes ~40).
Chill 10 minutes while prepping vegetables.

Sauté Aromatics:

Heat olive oil in large Dutch oven over medium. Add onion, carrot, celery.
Cook 8 minutes until softened. Add garlic 1 minute until fragrant.

Build Broth Base:

Add chicken broth, Parmesan rind, basil, red pepper flakes. Bring to boil.
Reduce to simmer, gently add meatballs. Simmer 10 minutes until cooked through.

Perfect Pasta Timing:

Add acini di pepe pasta. Simmer 8-10 minutes until al dente.
Stir spinach and parsley last 2 minutes until wilted.
Remove Parmesan rind. Season with salt/pepper. Serve with Parmesan.

Comfort Tip: Parmesan rind transforms ordinary broth. Acini di pepe Barilla perfect stars. Make double batch freezes beautifully.

Mastering Meatball Technique

Meatball Composition

80/20 beef + pork delivers juiciest texture. Panko breadcrumbs lighter than regular. Extra Parmesan rind in broth maximum flavor extraction. Gentle mixing prevents tough meatballs.

Broth Building Sequence

Mirepoix foundation essential flavor. Parmesan rind simmers 20 minutes extracts umami. Low simmer cooks meatballs evenly without breaking apart.

Pasta Timing Critical

Acini di pepe 8-10 minutes al dente perfect. Stir first 2 minutes prevents sticking. Cook separately if making ahead prevents mushiness.

Flavor Balance Perfection

Parmesan Umami Magic

Rind provides depth impossible from grated alone. Save rinds freezer. Simmer gently extracts without bitterness. Grated garnish fresh brightness.

Herb & Spice Harmony

Oregano in meatballs, basil in broth creates layered Italian flavor. Red pepper flakes subtle warmth. Fresh parsley brightens finish.

Vegetable Foundation

Equal dice ensures even cooking. Onions provide sweetness, carrots earthiness, celery brightness. Mirepoix ratio 2:1:1 perfect balance.

Expert Soup Making Tips

Meatball rolling pro:

Wet hands prevents sticking. 1-inch uniform size cooks evenly. Chill firms shape. Gentle drop into broth prevents breaking.

Broth selection perfect:

Low-sodium prevents oversalting. Swanson organic/box broths reliable. Homemade bone broth collagen depth. Water + bouillon inferior.

Pasta perfection:

Acini di pepe, ditalini, orzo tiny pasta essential. Al dente prevents mush reheating. Cook separately make-ahead storage.

Storage strategy:

Pasta separate airtight prevents absorption. Broth 5 days refrigerated. Freeze 3 months. Reheat broth first, add pasta last.

Scaling easy:

Double recipe fills Dutch oven perfectly. Meatball ratio maintains. Pasta 2 oz per 3 cups broth. Flavor ratios scale perfectly.

Delicious Variations

Turkey Meatball Soup

Ground turkey breast/thigh mix. Add 1 Tbsp olive oil meatballs. Same technique lighter option.

Vegetarian Meatball Soup

Lentil/bean meatballs simmer broth. Mushrooms umami boost. Same pasta/spinach technique.

Spicy Calabrian Version

Calabrian chili paste meatballs. Pepperoncini garnish. Sicilian heat comforts colds.

Creamy Parmesan Finish

½ cup grated Parmesan stirred off-heat. Extra richness winter nights. Avoid boiling prevents separation.

Instant Pot Method

Sauté 10 min, add broth/meatballs high pressure 5 min. Quick release, pasta sauté 8 min. 30-minute total.

Make-Ahead & Freezer Guide

Component Storage

Raw meatballs freeze 3 months. Broth 5 days refrigerated. Pasta dry storage. Assemble fresh reheating.

Freezer Strategy

Broth + meatballs freezes perfectly. Pasta separate airtight. Single serving portions convenience. Thaw overnight.

Batch Cooking Production

Triple batch fills freezer. Label dates essential. Weekly dinners planned. Nonna efficiency perfected.

Frequently Asked Questions

No Parmesan rind?

2 Tbsp grated Parmesan + 1 tsp Worcestershire. Nutritional yeast vegan. Flavor approximation close.

Pasta substitute?

Acini di pepe, ditalini mini, orzo, stelline. Cook time varies slightly. Tiny pasta broth ratio essential.

Gluten-free version?

GF breadcrumbs meatballs. GF pasta options. Cornstarch-free broth. Same technique.

Meatballs falling apart?

Chill 15 minutes before cooking. Gentle simmer prevents breaking. Panko essential binding.

Too thick after storage?

Chicken broth/water ½ cup increments. Simmer reduces naturally. Pasta starch thickens reheating.