Easy and Delicious Mini Meatball Soup

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories; bouillon cubes are a cost-effective alternative.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale provides more nutrients, while frozen spinach is often cheaper.

Prepare a large Dutch oven for cooking.

Chop half of a large yellow onion and add it to the pot with olive oil.

Sauté the onion until softened, about a few minutes.

Mince garlic and add it to the pot, cooking for about 30 seconds.

Add calabrian chilies to the pot for heat.

Add home canned tomatoes to the pot, including some cherry tomatoes.

Pour in chicken stock made with water and bouillon.

Add milk to the pot for richness and bring the mixture to a boil.

Tear fresh basil and add it to the pot along with Italian seasoning.

Cover the pot partially and bring the soup to a boil.

In a bowl, combine 3/4 pound of ground beef, grated garlic, 1/4 cup parmesan cheese, 1 egg, breadcrumbs, Italian seasoning, salt, and chopped fresh basil.

Mix the meatball ingredients together using clean hands.

Form mini meatballs and set them aside.

Once the soup is boiling, carefully drop the meatballs into the soup.

Add a hunk of parmesan rind to the soup for flavor.

Let the soup gently simmer for about 20 minutes until the meatballs are cooked through and tender.

Remove the basil stem and parmesan rind from the soup.

Season the soup with additional salt to taste before adding pasta.

Add pasta to the soup and cook until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens