Description
Hearty Italian meatball soup delivers comfort straight from Tuscany’s rustic kitchens, packed with savory ground beef, aromatic herbs, and rich tomato broth. Warm bowls invite you to savor each spoonful of classic Mediterranean culinary tradition.
Ingredients
Scale
Main Proteins:
- 1 pound meatballs (homemade or store-bought)
Vegetables and Aromatics:
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1 (28 ounces/794 grams) can crushed tomatoes (fire-roasted preferred)
- 1/2 red bell pepper, chopped small
Seasonings, Liquids, and Additional Ingredients:
- 1 tablespoon olive oil
- 4 cups beef broth (add more if needed)
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1.5 cups uncooked fusilli pasta
- 1/4 cup fresh basil, torn or chopped
- Salt and pepper, to taste
- Parmesan cheese, grated (optional, for serving)
Instructions
- Craft the meatballs according to your preferred recipe, ensuring they are compact and flavorful. Alternatively, select high-quality pre-made meatballs from the store.
- Warm olive oil in a substantial soup pot over medium-high temperature, allowing the surface to shimmer slightly.
- Introduce chopped onions to the heated oil, gently transforming them until they become translucent and softened, releasing their sweet aromatics.
- Incorporate minced garlic, stirring rapidly to prevent burning and allowing the fragrant essence to permeate the base.
- Pour crushed tomatoes and beef broth into the pot, creating a rich, vibrant liquid foundation for the soup.
- Add diced red bell pepper, Italian seasoning, and a pinch of crushed red pepper flakes to elevate the flavor profile with depth and subtle heat.
- Carefully nestle the prepared meatballs into the liquid, ensuring they are fully submerged and will absorb the surrounding flavors.
- Elevate the heat to generate a robust boil, allowing the ingredients to meld and intensify their collective taste.
- Introduce uncooked fusilli pasta directly into the bubbling mixture, stirring gently to prevent clumping.
- Reduce heat to a gentle simmer, partially covering the pot to allow steam escape while maintaining moisture.
- Monitor the soup for approximately 15 minutes, occasionally stirring to prevent pasta from sticking and ensuring even cooking.
- Assess the soup’s consistency, adding additional beef broth if the liquid appears too dense or concentrated.
- Delicately fold fresh basil leaves into the soup, releasing their aromatic oils and providing a bright, herbaceous finish.
- Season with salt and pepper, tasting and adjusting to achieve a perfectly balanced flavor.
- Ladle the steaming soup into serving bowls, optionally garnishing with a generous sprinkle of grated Parmesan cheese and serving alongside crusty bread for a complete, satisfying meal.
Notes
- Customize meatballs by mixing ground beef with ground pork for enhanced flavor complexity and juicier texture.
- Replace beef broth with vegetable broth to create a vegetarian-friendly version of the soup.
- Select short pasta like orzo or small shells if fusilli isn’t available, ensuring similar cooking times and consistency.
- Reduce sodium by using low-sodium broth and controlling salt content during seasoning process.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg