Description
This Short-Cut Italian Meatball Soup is a hearty and comforting one-pot meal that combines frozen Italian meatballs with fresh vegetables and a flavorful broth. Ready in just 30 minutes, it’s perfect for a quick dinner that doesn’t compromise on taste. Simmered with Italian seasoning and topped with Parmesan cheese and fresh basil, this soup brings traditional Italian flavors to your table with minimal effort.
Ingredients
Scale
Main Ingredients
- 1 lb frozen Italian meatballs
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 cup zucchini, diced
- 1 cup spinach (fresh or frozen)
- 1 tsp Italian seasoning
- Salt and pepper to taste
For Serving
- Parmesan cheese (for serving)
- Fresh basil (optional, for garnish)
Instructions
- Heat the broth: In a large pot, bring the chicken or vegetable broth to a boil, establishing the base for your soup.
- Cook the vegetables: Add the sliced carrots, chopped celery, and diced zucchini to the boiling broth. Cook for about 5-7 minutes until the vegetables begin to soften, enhancing the soup’s flavor and texture.
- Add meatballs and tomatoes: Stir in the frozen Italian meatballs and the can of diced tomatoes with their juices. Season the mixture with Italian seasoning, salt, and pepper to taste.
- Simmer: Reduce the heat to medium-low and let the soup simmer gently for 10-15 minutes, allowing the meatballs to heat through and the vegetables to become tender.
- Add spinach: Stir in the spinach and cook for an additional 2-3 minutes until the spinach is wilted, adding a fresh, green touch to the soup.
- Serve: Ladle the finished soup into bowls, then top each serving with grated Parmesan cheese and fresh basil if desired, providing an authentic Italian flavor boost.
Notes
- For a vegetarian version, use plant-based meatballs and vegetable broth.
- You can swap fresh spinach for frozen, but be sure to thaw and drain it well before adding.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this soup gluten-free, ensure the meatballs are certified gluten-free.
- Adjust seasoning with additional Italian herbs such as oregano or basil for extra flavor.
