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Italian Meatball Soup with Mini Pasta and Spinach

Italian meatball soup with mini pasta simmers browned beef meatballs, vegetables, and ditalini in chicken broth. Baby spinach wilts into the soup at the end, while the pasta cooks to al dente.
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Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground beef 85% lean
  • 0.5 cup Italian breadcrumbs
  • 0.33 cup Parmesan cheese finely grated
  • 1 egg large
  • 3 cloves garlic minced and divided
  • 2 tbsp parsley fresh, chopped
  • 1 tsp kosher salt divided
  • 0.75 tsp black pepper divided
  • 2 tbsp olive oil
For the soup
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 1 tsp Italian seasoning
  • 1 can (14.5 oz) diced tomatoes
  • 8 cups low-sodium chicken broth
  • 1 cup ditalini or other mini pasta
  • 5 oz baby spinach

Equipment

  • 1 6-quart Dutch oven

Method
 

Make the meatballs
  1. In a medium bowl, gently mix the ground beef, breadcrumbs, Parmesan, egg, 1 clove of garlic, parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper until just combined.
  2. Shape the mixture into 1-inch meatballs.
Cook the soup
  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Brown the meatballs in 2 batches, turning them for 4 to 5 minutes per batch.
  3. Transfer the meatballs to a plate.
  4. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, for 5 to 7 minutes, until the onion begins to soften.
  5. Stir in the remaining 2 cloves of garlic, Italian seasoning, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.
  6. Cook for 30 seconds.
  7. Add the diced tomatoes and chicken broth, scraping up any browned bits.
  8. Bring to a boil over medium-high heat.
  9. Add the meatballs and pasta.
  10. Reduce the heat to maintain a gentle simmer.
  11. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the pasta is al dente and the meatballs reach 160°F in the center.
  12. Stir in the spinach.
  13. Cook for 1 to 2 minutes, until wilted.

Notes

For tender meatballs, mix the meatball ingredients only until just combined. Refrigerate leftovers for up to 3 days; freeze for up to 3 months. For a gluten-free option, use gluten-free breadcrumbs and mini pasta.