One Pot, Rich & Hearty Italian Meatball Soup
Italian spices infuse the savory rich broth. Loads of fresh veggies make this a healthy soup you can feel good about feeding your family. And the beefy meatballs make this a complete meal in a bowl, the perfect meal for cold winter nights.
Equipment
- 1 large saucepan
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp red pepper flakes
- 1 Bay leaf
- ½ cup dry red wine
- 32 oz beef broth
- 2 cups lukewarm water
- 2 (15 oz) cans diced tomatoes
- 16 oz frozen fully cooked Italian style meatballs
- 1 tsp Worcestershire sauce
- 8 oz Ditalini pasta
- 5 oz bag fresh spinach leaves
- grated Parmesan cheese
Instructions
- Heat olive oil in a large stock pot.
- Sauté diced onions, sliced carrots and celery until onions are translucent and the carrots and celery start to soften, about 8-10 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Add Italian seasoning, salt, pepper, garlic powder, and bay leaf. Stir to coat veggies on the pan. Cook, stirring constantly of 1 minute; this "blooms" the spices.
- Add red wine and let it cook down, about 3-4 minutes.
- Add the Bay leaf, beef broth, water, diced tomatoes, Worcestershire sauce, and meatballs to the pan.
- Increase the heat and bring soup to a boil.
- Once soup is simmering add Ditalini pasta and stir to combine. Simmer soup, stirring occasionally, for 10-12 minutes or until pasta is tender.
- Fish out and discard bay leaf.
- Stir in fresh spinach leaves and cook until spinach wilts, about 1-2 minutes.
- Taste and season with additional salt & pepper if needed.
- To serve, top each bowl with a sprinkle of grated Parmesan cheese.