Description
This Chunky Italian Meatball Soup is a hearty and comforting dish featuring tender Italian meatballs, savory vegetables, and small pasta simmered in a flavorful tomato and chicken broth. Perfect for a quick, warming meal that combines traditional Italian flavors in a nourishing soup.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken stock
- 1 cup water
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon Italian seasoning
Meatballs and Pasta
- 1 pound small Italian meatballs
- 3/4 cup orzo or other small pasta
Vegetables and Garnish
- 1 cup frozen mixed vegetables
- 2 tablespoons parmesan cheese, freshly grated
Instructions
- Prepare the Aromatics: In a large saucepan, heat olive oil over medium-high heat. Add the diced onion and cook until softened and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds, being careful not to let it burn.
- Add Liquids and Tomatoes: Pour in the chicken stock, water, and the canned diced tomatoes. Stir the mixture to combine all ingredients and increase the heat to bring the soup to a boil.
- Add Seasonings, Meatballs, Pasta, and Vegetables: Stir in the Italian seasoning, small Italian meatballs, orzo (or your chosen small pasta), and frozen mixed vegetables. Mix everything thoroughly to ensure even distribution.
- Simmer the Soup: Once the soup returns to a boil, reduce the heat to low. Cover the saucepan with a lid and let it simmer gently for 8 to 10 minutes, or until the pasta is tender and the meatballs are fully heated through.
- Serve: Ladle the hot soup into bowls. Top each serving with freshly grated parmesan cheese for added flavor. Serve immediately and enjoy your hearty Italian meatball soup.
Notes
- You can substitute orzo with other small pasta such as ditalini or small shells.
- If you prefer a vegetarian version, use vegetarian meatballs and vegetable stock instead of chicken stock.
- Adjust the seasoning with salt and pepper to taste before serving.
- For a richer flavor, add a splash of red wine when adding the liquids.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
