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Introduction
The concept of meatball soup has roots in various culinary traditions, but this Italian-inspired version brings a taste of the Mediterranean to your slow cooker. Originating as a way to stretch meat and use up leftover ingredients, meatball soups have long been a staple in Italian households. This modern, health-conscious adaptation maintains the soul-warming essence of the traditional dish while incorporating lean meats and a variety of vegetables. The slow cooking process allows the flavors to meld beautifully, creating a dish that's both comforting and nutritious. Whether you're looking for a make-ahead meal for busy days or a comforting dinner to come home to, this soup offers the perfect blend of convenience and authentic Italian flavors.
Ingredients
• 1 pound lean ground beef (90% lean)
• 1/4 cup breadcrumbs (preferably Italian-seasoned)
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups low-sodium chicken broth
• 2 cups baby spinach leaves
• 1 cup small pasta (such as ditalini or orzo)
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons fresh parsley, chopped
• Grated Parmesan cheese for serving (optional)
Step 1:
In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan, beaten egg, minced garlic, Italian seasoning, salt, and pepper. Mix well and form into small meatballs, about 1 inch in diameter.
Step 2:
Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, about 2 minutes per side. Transfer to a plate lined with paper towels.
Step 3:
In the 6-quart slow cooker, combine diced onion, carrots, celery, undrained diced tomatoes, and chicken broth.
Step 4:
Gently add the browned meatballs to the slow cooker.
Step 5:
Cover and cook on low for 6 hours or on high for 3-4 hours, until vegetables are tender and meatballs are cooked through.
Step 6:
30 minutes before serving, stir in the pasta and cook until al dente, about 20-25 minutes.
Step 7:
Just before serving, stir in baby spinach, chopped basil, and parsley. Let stand for 5 minutes until spinach is wilted.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 3 months. Freeze without the pasta and add it when reheating for best texture.
Q: How can I make this soup gluten-free?
A: Use gluten-free breadcrumbs in the meatballs and substitute the pasta with a gluten-free variety or omit it entirely.
Q: Can I use store-bought meatballs to save time?
A: Yes, you can use pre-made meatballs, but homemade ones will give the best flavor. If using store-bought, look for Italian-style meatballs.
• For a leaner option, you can substitute ground turkey for the beef.
• If you prefer a spicier soup, add 1/4 teaspoon of red pepper flakes to the meatball mixture.
• Use gluten-free breadcrumbs and pasta for a gluten-free version.
• For a low-carb option, omit the pasta and add extra vegetables.
• Fresh herbs can be substituted with dried ones, using 1 teaspoon dried for every tablespoon of fresh.
• This soup contains dairy (Parmesan cheese) and gluten (breadcrumbs and pasta). Adjust accordingly for dietary restrictions.
Ladle the soup into bowls and garnish with additional grated Parmesan cheese if desired. Serve hot with crusty bread on the side.
Allow soup to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Brown the meatballs while preparing the vegetables to save time. Add pasta 30 minutes before serving to prevent overcooking.
- Don't overmix the meatball mixture to keep them tender
- Browning the meatballs before adding them to the slow cooker enhances their flavor
- Add the spinach just before serving to maintain its bright green color and nutrients
For a vegetarian version, replace meatballs with cannellini beans and use vegetable broth instead of chicken broth. For a heartier soup, add diced zucchini or yellow squash along with the other vegetables.
Serve with a crisp Italian white wine like Pinot Grigio or a light-bodied red like Chianti. A side of garlic bread or a simple green salad complements the soup well.
This soup is perfect for fall and winter, but can be enjoyed year-round.
This recipe contains gluten (breadcrumbs, pasta), dairy (Parmesan cheese), and eggs. It may contain traces of nuts depending on the breadcrumbs used.
