You always knew it was Sunday when you opened up the back door and walked in to smell that delightful aroma coming from Papa’s Italian Meatball Soup. With a base of carrots, celery, and onions, and the tomato-y, Italian-seasoned, and parmesan-infused chicken broth, all surrounded by tender Italian meatballs and al dente ditalini pasta will definitely be the bowl that warms your heart and soul. Papa always knew how to treat us right with Papa’s Italian Meatball Soup and he wanted us to share it with you! Make Papa proud!
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 cup carrots, diced to 1/4-inch-thick
- 1/2 cup celery, diced to 1/4-inch-thick
- 1/4 cup onion, finely diced
- 1 tablespoon tomato paste, optional
- 4 cups chicken broth
- 1 bay leaf
- 1 (28-ounce) can diced fire-roasted tomatoes, undrained
- 1 1/2 teaspoons Italian seasoning
- 1 parmesan rind
- salt, to taste
- black pepper, to taste
- 20 frozen Italian meatballs, fully-cooked, can substitute homemade meatballs
- 3/4 cup ditalini pasta or other small pasta
- 4 cups baby spinach
- parmesan cheese, to taste, grated, for serving
Directions
Step 1 –In a large stock pot over medium heat, heat the vegetable oil.
Step 2 –Add the carrots, the celery, and the onion and cook, while stirring, until the onion is softened, about 5 minutes.
Step 3 –Add the tomato paste to the vegetable mixture and cook, stirring constantly, about 30 seconds.
Step 4 –Add the chicken broth and the bay leaf to the vegetable mixture and bring to a boil.
Step 5 –Reduce the heat to medium-low and simmer the soup mixture until the carrots are tender, about 15 minutes.
Step 6 –Remove and discard the bay leaf.
Step 7 –Add the fire-roasted tomatoes to the soup and stir to combine.
Step 8 –Add the Italian seasoning, the parmesan rind, the salt, and the black pepper to the soup mixture and stir to combine.
Step 9 –Add the meatballs to the soup and simmer, about 15 minutes.
Step 10 –Add the ditalini pasta to the soup mixture and simmer until the pasta reaches al dente, about 15 minutes.
Step 11 –Taste the soup for seasoning and add more of the salt and the black pepper as needed.
Step 12 –Transfer the soup mixture from the heat, then add the baby spinach and stir until wilted.
Step 13 –Serve the soup sprinkled with the parmesan cheese.
