Mini Meatball Soup

Total Time:
47 min
20 min
27 min

4 big servings

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 medium onion, chopped
  • 2 bay leaves, fresh or dried
  • Salt and freshly ground black pepper
  • 1 pound ground beef, pork and veal combined
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
  • 1/2 cup plain bread crumbs, a couple of handfuls
  • 1/2 teaspoon freshly grated or ground nutmeg
  • 6 cups chicken stock or broth
  • 2 cups water
  • 1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
  • 1 pound triple washed fresh spinach, coarsely chopped
  • Grilled 4 Cheese Sandwiches, recipe follows
  • Grilled 4 Cheese Sandwiches
  • Recipe courtesy Rachael Ray
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 3 tablespoons butter
  • 1 clove garlic, cracked away from skin
  • 8 slices crusty Italian semolina bread
  • 1 cup shredded provolone
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan or Romano
  • 1 cup shredded Asiago
  • * All of these cheeses are available in specialty cheese case and dairy aisle already shredded

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.

Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.

In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.

Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

View All

Cooking Tips
More Recipes and Ideas
4.7 196
The meatballs are amazing! item not reviewed by moderator and published
I love this soup, but i have to leave the spinach out so my family will eat it. I add scallions instead. item not reviewed by moderator and published
Excellent soup. The meatballs are so delicious with that combination of nutmeg and parmesan. I also used two slices of decent white bread pulsed in a food processor instead of regular bread crumbs and I think that makes the meatballs more tender. I couldn't believe I had no ditalini pasta as I always keep it on hand because it's already so small that when it swells up in soups it still looks a decent size as opposed to a larger noodle such as macaroni or shells. Well, had to go with what was on hand which was linguini that I broke up into 2 inch pieces. With the spinach it really made for a beautiful-looking soup, however I would still recommend using ditalini for this soup. Since the noodles swelled up and absorbed some liquid, I added an extra 2 cups of water with 2 chicken bouillon cubes and it was great. item not reviewed by moderator and published
Perfect sunday lunch. Everyone liked it. My 15 yo ate 3 bowls. I have some left for weekday lunch, perfect Thermos food. item not reviewed by moderator and published
Very tasty but I did doctor it up a bit. I used frozen meatballs cut in quarters, added crushed red pepper, oregano, parsley, garlic powder, onion powder, black pepper and finished it with half & half and parmesianno reggiano. I didn't bother chopping the baby spinach. However, I followed the method exactly and had a hearty meal on the table in 40 minutes. Great technique and will use many times for a delish & fast meal. We like our food well seasoned but I'm sure it's delicious as written. item not reviewed by moderator and published
Husband said it was the best soup I've made in awhile (we eat a lot of soup, and my 2 year old devoured it. Yum! item not reviewed by moderator and published
I have made this soup for our Tailgating parties at NE Patriot Games. It is always a big hit! Thanks Rachel! Making the mini meatballs takes time so I make 2 batches of meatballs, freeze one for the next pot of soup. Every second batch is a breeze. item not reviewed by moderator and published
I made this soup, I did not use veal.. Im not a big fan of veal. The soup was subperb. I had some leftover. The next day reheated, OMG, it was very tasty. I will definately make this again.. item not reviewed by moderator and published
I made this soup last night and it was not only really pretty, but very good. I didn't use veal or beef, only pork. And instead of bread crumbs I used brown rice flour. I thought the amount of spinach was perfect. I used slightly less pasta, as I was finishing a box and didn't want to open a new one. I used whole wheat shells. I think you could probably prep the meatballs and make them ahead to decrease prep time. I made mine very small, and they were perfect in the soup. I will be making this again! Thanks, Rach!! item not reviewed by moderator and published
A little bit more work than I like to put into soup. But it was tasty. item not reviewed by moderator and published

Not what you're looking for? Try:

Mini Meatballs

Recipe courtesy of Trisha Yearwood