Hearty Meatball Soup (Print Version)
# Ingredients:
→ Meatballs
01 -
1 batch homemade meatballs (or 18-20 oz. frozen meatballs, thawed)
→ Soup Base
02 -
1 tablespoon olive oil
03 -
1 yellow onion, diced
04 -
6 cloves garlic, minced
05 -
1 tablespoon Italian seasoning
06 -
2 tablespoons tomato paste
07 -
32 oz. chicken broth
08 -
28 oz. can crushed tomatoes
09 -
8 oz. (about 2 1/2 cups) uncooked rotini pasta
10 -
2 cups baby spinach
11 -
1/2 cup heavy cream
12 -
Kosher salt, to taste
13 -
Fresh cracked pepper, to taste
→ Garnish
14 -
Shaved Parmesan cheese
15 -
Fresh parsley, chopped
# Instructions:
01 -
Use homemade Italian meatballs, air fryer meatballs, or thawed frozen meatballs (18-20 oz) that have been cooked according to package directions.
02 -
Heat olive oil in a large pot over medium heat. Add diced onion with a couple pinches of salt and pepper. Cook for 6-8 minutes until onions begin to caramelize.
03 -
Add minced garlic, Italian seasoning, tomato paste, and additional salt and pepper. Cook for 1 minute, stirring frequently.
04 -
Pour in a splash of broth and scrape all the flavorful bits from the bottom of the pot.
05 -
Add remaining broth, crushed tomatoes, uncooked pasta, and cooked meatballs with additional salt and pepper.
06 -
Bring to a simmer over medium-high heat, then reduce to low. Cover and cook for 12-15 minutes until pasta reaches al dente texture.
07 -
Stir in baby spinach and heavy cream until spinach wilts and soup is warmed through.
08 -
Season to taste with salt and pepper. Garnish with shaved Parmesan and freshly chopped parsley before serving.
# Notes:
01 -
For best results, avoid overcooking the pasta to maintain its texture in the soup.
02 -
The soup can be stored in an airtight container in the refrigerator for up to 3 days.