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Italian Meatball Soup

Italian tomato Meatball soup with basil and pasta in a bowl with a spoon
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  35 min

Ingredients

Italian Meatballs

  • 1 pound ground pork
  • 1 egg, beaten
  • ½ cup breadcrumbs
  • 2 tablespoons finely chopped fresh basil leaves
  • 2 garlic cloves, minced
  • 1 teaspoons 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)

Method

  1. Make the meatballs. In a large bowl, combine the pork, egg, breadcrumbs, basil, garlic, salt, and Italian seasoning. Mix well, then with wet hands, form 1-inch balls about 1 tablespoon each.

  2. Heat the olive oil in a large pot over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the meatballs to a plate.

  3. Add the onion to the same pot and cook, stirring, until translucent, about 4 minutes. Stir in the garlic and cook until fragrant, 1 minute longer. Stir in the stock, water, salt, Italian seasoning, and crushed tomatoes. Stir in the meatballs, increase the heat to high and bring to a boil. Stir in the pasta, reduce the heat to medium and cook, stirring often until the pasta is tender, about 15-20 minutes.

  4. Ladle the soup into bowls and top with basil, Parmesan and red pepper flakes, if using.