Description
A hearty and flavorful Italian Meatball Soup featuring tender homemade pork meatballs simmered in a savory tomato broth with Anellini pasta, fresh basil, and Parmesan cheese. Perfect for a comforting meal any day of the week.
Ingredients
Scale
Italian Meatballs
- 1 pound ground pork
- 1 egg, beaten
- ½ cup breadcrumbs
- 2 tablespoons finely chopped fresh basil leaves
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
Soup
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 6 cups chicken stock
- 2 cups water
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- 1 (15-ounce) can crushed tomatoes
- 8 ounces Anellini pasta or elbow pasta
- Minced fresh basil, for serving (optional)
- Freshly grated Parmesan, for serving (optional)
- Red pepper flakes, for serving (optional)
Instructions
- Make the meatballs: In a large bowl, combine the ground pork, beaten egg, breadcrumbs, finely chopped fresh basil, minced garlic, sea salt, and Italian seasoning. Mix everything thoroughly. Using wet hands, form the mixture into 1-inch meatballs, about 1 tablespoon each.
- Brown the meatballs: Heat the extra-virgin olive oil in a large pot over medium-high heat. Add the meatballs in batches, cooking and turning occasionally until they are browned on all sides, about 8 minutes. Remove the meatballs and transfer to a plate.
- Sauté aromatics: In the same pot, add diced yellow onion and cook, stirring occasionally, until translucent and tender, about 4 minutes. Add the minced garlic and cook until fragrant, about 1 more minute.
- Add liquids and seasonings: Stir in the chicken stock, water, sea salt, Italian seasoning, and crushed tomatoes. Mix well.
- Simmer the soup: Return the browned meatballs to the pot. Increase heat to high and bring the soup to a boil.
- Add pasta and cook: Stir in the Anellini or elbow pasta, reduce heat to medium, and cook the soup, stirring often, until the pasta is tender, about 20 minutes.
- Serve: Ladle the soup into bowls. Top with minced fresh basil, freshly grated Parmesan cheese, and red pepper flakes if desired for added heat and flavor.
Notes
- Use wet hands to form the meatballs to prevent sticking.
- If you prefer a leaner meatball, substitute half the ground pork with ground turkey or chicken.
- Feel free to swap Anellini with other small pasta shapes like ditalini or elbow macaroni.
- For a vegetarian version, omit meatballs and use vegetable stock instead of chicken stock.
- Red pepper flakes add a nice touch of heat but can be omitted for a milder soup.
- Letting the soup sit for 10 minutes before serving helps the flavors to meld.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg
