Meatball Soup

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Soups and Stews

Rated: 5 stars out of 5Rate itRead users' reviews (39)

RECIPE
COMMENTS & REVIEWS(39)

Cook Time:
45 min
Level:
Easy
Yield:
2 quarts

Times:

Prep: 15 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 0 min

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Ingredients

2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped celery
2 cloves garlic, chopped
1 (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice
2 tablespoons tomato paste
2 (14-ounce) cans reduced-sodium beef broth
1/4 teaspoon Emeril's Italian Essence or other dry Italian seasoning, plus 3/4 teaspoon
1/2 teaspoon salt, plus 1/2 teaspoon
3/4 pound ground beef
1/4 pound ground pork
2 large eggs, lightly beaten
1/3 cup finely grated Parmesan, plus 1/4 cup, and more for garnish, optional
1/4 cup Italian-style bread crumbs
1/2 cup ditalini or other small pasta shape for soups
3 cups baby spinach leaves
2 tablespoons chopped fresh basil leaves

Directions

Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.

While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.

Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.

Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.

Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

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Comments & Reviews

recipe Meatball Soup
A Jupiter, FL 11-04-2009
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Good but not Enough
Rated: 4 stars out of 5

The soup came out really good. My husband and I both enjoyed it very much. I only wish there was more liquid. I used 32oz of... beef broth and it still was not enough. We also substituted ground turkey instead of pork. It came out really good. I will make this soup again.Read more
recipe Meatball Soup
John Blue Island, IL 11-01-2009
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Hearty Soup
Rated: 5 stars out of 5

The only change I make to this recipe is to use "spinach pistou" instead of spinach.
recipe Meatball Soup
J Selden, NY 03-01-2009
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Great soup on a cold day!
Rated: 5 stars out of 5

This soup was very good and easy to make. I used kale instead of spinach because my family doesn't like cooked spinach and... it came out great. I will definitely make this again and again.Read more
recipe Meatball Soup
J. Danville, IN 02-25-2009
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Best soup ever!!!
Rated: 5 stars out of 5

This soup was outstanding. I did however make some changes. I more than doubled the broth, used a large can of crushed... tomatoes, and adjusted the seasonings to accomodate ( I didn't double the salt, and I'm glad I didnt!). I can't imagine having any less "soup". I used 1/2 italian sausage and 1/2 ground chuck to make mini sized meatballs. I also added more Emeril Essence than the meatballs called for. You can find recipe for the Essence in his speghetti and meatballs recipe. I make a large batch of the seasoning and use it for many things!!! Read more
recipe Meatball Soup
Domenica Fontana, CA 02-19-2009
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Delicious!
Rated: 5 stars out of 5

This is very good. I made it with just regular ground beef meatballs, turned out flavorful and moist. Will do again.
recipe Meatball Soup
Marilyn Pendleton, OR 02-16-2009
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Just Perfect
Rated: 5 stars out of 5

I had 8 for dinner, and everyone (even my one very picky eater) loved this recipe. I hate to say that I changed the recipe... on my first try, but I did. I knew a couple in my group did not like spinach, so I added a small zucchini, very thinkly sliced, at the end with the pasta. Also, I got fresh oregano at the grocery store when I intended to get basil, so I used dried basil and threw in some fresh oregano, which was fantastic. I doubled the recipe, and I only had one small serving left. Part of my company came 1/2 hour late, so my soup was more like stew by the time we sat down for dinner. The depth of these flavors tastes like you put in a LOT of work. I haven't had anything better at any Italian restraurant. I served with a salad and crusty grilled Italian bread sprinkled with olive oil and parmesan. Thanks for sharing this recipe Emeril - this is fabulous, a real winner! (PS: I made 4 x the meatballs and just sauteed the rest, using them for spaghetti and meatballs later, very good.)Read more