Mini Meatball Soup

By Jen Paleracio | October 28, 2020

These mini meatballs are also great when baked and a very delicious addition to any pasta sauce. I think the weather is getting to me, I just want to make more soups, they’re not only warming for the body but I feel them in my soul haha! That’s how great they are.

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Let’s start cooking!

Ingredients for the mini meatballs: 1 pound lean ground beef, 1/2 cup Parmesan cheese, 1/4 cup Italian breading, 1 egg, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and a pinch of red chili pepper flakes. The Worcestershire sauce adds a tangy taste that blends well with the rest of the ingredients. Try to form the meatballs the same size, this will help them cook the same time.
You can add any kind of dried pasta to this soup. You can also add any kind of leafy greens, and don’t forget to add the bay leaves, they add so much flavor to the soup.

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Mini Meatball Soup

Jen Paleracio
Great Italian flavor, very warming and deliciously satisfying!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian

Equipment

  • Soup Pot
  • Cooking spatula
  • Deep soup ladle

Ingredients
  

  • 1 pound lean ground beef
  • 1 cup dried pasta
  • 2 cups spinach
  • 1 15 oz. canned diced tomatoes
  • 2 medium size carrots, peeled, diced
  • 3 stalks celery, diced
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 4-5 cups chicken broth
  • 2 dried bay leaves
  • 1 teaspoon dried basil
  • 2 teaspoons Italian seasoning
  • 3 tablespoons olive oil
  • salt and pepper to taste

Spices for the meatballs

  • 1/2 cup Parmesan cheese
  • 1/4 cup Italian breading
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste

Instructions
 

  • In a bowl, combine ground beef and all the meatball ingredients. Use a spatula and mix them until well combined.
  • Scoop 1-2 teaspoons of the meatball mixture, place it between your palm, roll, and form a ball. Use a melon baller to get equal size meatballs. Place them on a plate and set aside.
  • Heat a soup pot with oil, add the onion and garlic, saute for a minute, or until the onion is tender or translucent.
  • Add salt, pepper, Italian seasoning, and dried basil, stir to combine. Add carrots and celery, saute for a couple of minutes. Add the pasta and canned tomatoes, mix until well combined.
  • Add the chicken broth, stir, add bay leaves, cover, simmer until the pasta is halfway cooked.
  • Once done simmering, remove the cover, add the meatballs, stir to combine, simmer until the meatballs are completely cooked.
  • Add the spinach, stir until wilted. Serve warm

Notes

  • I like using red chili pepper flakes but you can use ground black pepper if chili flakes are not available. 
  • To check if the meatballs are done, take one meatball out and cut it to make sure the inside is not pink or raw. 
 

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