Creamy Tomato Meatball and Pasta Soup
Creamy Tomato Meatball and Pasta Soup
Ingredients
For the Meatballs
- 1 pound ground beef, lean
- 1/4 cup Parmesan cheese, grated
- 1/4 cup plain bread crumbs
- 1 egg, large
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for browning
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 2 carrots, medium, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta and Creaminess
- 1 cup small pasta, such as ditalini or orzo, uncooked
- 1/2 cup heavy cream
- 2 cups fresh spinach, packed, roughly chopped
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 tablespoons Parmesan cheese, grated, for garnish
Instructions
- 1
In a large mixing bowl, combine the ground beef, 1/4 cup grated Parmesan cheese, plain bread crumbs, large egg, garlic powder, onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix. Form the mixture into approximately 20-25 (1-inch) meatballs.
⏱️ 10 min
- 2
Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the meatballs in batches, ensuring not to overcrowd the pot. Brown the meatballs on all sides until a nice crust forms. They do not need to be cooked through at this stage. Remove the browned meatballs from the pot and set them aside on a plate.
⏱️ 8 min
- 3
If needed, add another tablespoon of olive oil to the same pot. Add the diced yellow onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min
- 4
Add the minced garlic, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, and red pepper flakes (if using) to the pot. Cook for 1 minute, stirring constantly, until the garlic is fragrant.
⏱️ 1 min
- 5
Pour in the crushed tomatoes and chicken broth. Stir well, making sure to scrape up any browned bits from the bottom of the pot, which will add extra flavor. Bring the soup to a gentle simmer.
⏱️ 5 min
- 6
Carefully return the browned meatballs to the simmering soup. Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the meatballs are cooked through.
⏱️ 20 min
- 7
Add the uncooked small pasta to the soup. Increase the heat slightly if necessary to maintain a simmer. Cook the pasta according to package directions, typically 8-10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
⏱️ 10 min
- 8
Once the pasta is tender, stir in the heavy cream and chopped fresh spinach. Cook for another 2-3 minutes, or until the spinach has wilted. Taste the soup and adjust seasoning with additional salt and black pepper as needed.
⏱️ 3 min
- 9
Ladle the hot creamy tomato meatball and pasta soup into individual bowls. Garnish each serving with fresh chopped parsley and a sprinkle of grated Parmesan cheese before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Meatball and Pasta Soup
Ingredients
For the Meatballs
- 1 pound ground beef, lean
- 1/4 cup Parmesan cheese, grated
- 1/4 cup plain bread crumbs
- 1 egg, large
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for browning
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 2 carrots, medium, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta and Creaminess
- 1 cup small pasta, such as ditalini or orzo, uncooked
- 1/2 cup heavy cream
- 2 cups fresh spinach, packed, roughly chopped
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 tablespoons Parmesan cheese, grated, for garnish
Instructions
- 1
In a large mixing bowl, combine the ground beef, 1/4 cup grated Parmesan cheese, plain bread crumbs, large egg, garlic powder, onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix. Form the mixture into approximately 20-25 (1-inch) meatballs.
⏱️ 10 min - 2
Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the meatballs in batches, ensuring not to overcrowd the pot. Brown the meatballs on all sides until a nice crust forms. They do not need to be cooked through at this stage. Remove the browned meatballs from the pot and set them aside on a plate.
⏱️ 8 min - 3
If needed, add another tablespoon of olive oil to the same pot. Add the diced yellow onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min - 4
Add the minced garlic, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, and red pepper flakes (if using) to the pot. Cook for 1 minute, stirring constantly, until the garlic is fragrant.
⏱️ 1 min - 5
Pour in the crushed tomatoes and chicken broth. Stir well, making sure to scrape up any browned bits from the bottom of the pot, which will add extra flavor. Bring the soup to a gentle simmer.
⏱️ 5 min - 6
Carefully return the browned meatballs to the simmering soup. Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the meatballs are cooked through.
⏱️ 20 min - 7
Add the uncooked small pasta to the soup. Increase the heat slightly if necessary to maintain a simmer. Cook the pasta according to package directions, typically 8-10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
⏱️ 10 min - 8
Once the pasta is tender, stir in the heavy cream and chopped fresh spinach. Cook for another 2-3 minutes, or until the spinach has wilted. Taste the soup and adjust seasoning with additional salt and black pepper as needed.
⏱️ 3 min - 9
Ladle the hot creamy tomato meatball and pasta soup into individual bowls. Garnish each serving with fresh chopped parsley and a sprinkle of grated Parmesan cheese before serving.
⏱️ 1 min