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The COZIEST soup with homemade, tender, juicy meatballs, small pasta noodles (ditalini pasta) and sneaky greens!
It’s freezing outside, but I’ve got everything I need right here with the coziest meatball soup. It’s basically a giant hug in a bowl that makes you feel so warm and fluffy inside.
Made with entirely homemade little meatballs (store-bought is totally fine if you’re in a pinch), ditalini pasta (my favorite tube-shaped pasta) and sneaked veggies (perfect for swapping the spinach for the kale). your favorite vegetables).
It’s an incredibly versatile recipe, and I sometimes make it ahead of time by stirring in the kale just before serving. I also always have a fresh baguette ready for dipping.
for the meatballs
- ¾ lb lean ground beef
- ¾ lb italian sausage, housing removed
- ½ Onion, grated
- â…“ Cup Panko
- ¼ Cup whole milk
- 1 big egg
- 3 tablespoon freshly grated Parmesan
- 2 tablespoon chopped fresh parsley leaves
- 3 cloves garlic, chopped
- 2 tablespoon chopped fresh basil leaves
- Kosher salt and freshly ground black pepper, taste
for the soup
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 1 sweet onion, rolled
- 2 teaspoon Italian spice
- Kosher salt and freshly ground black pepper, taste
- 1 tablespoon all purpose flour
- 6 cups chicken broth
- 1 (15 ounces) can Tomato sauce
- ¾ cups Ditalini pasta
- ½ bunch Kale, Stems removed and leaves chopped
- 3 tablespoon chopped fresh basil leaves
for the meatballs
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
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In a large bowl, combine ground beef, Italian sausage, onion, panko, milk, egg, parmesan, parsley, garlic, and basil; Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir with a wooden spoon or clean hands until well combined. Roll the mixture into 3/4-inch meatballs, about 1 tablespoon per meatball, forming about 45 meatballs.
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Place meatballs in a single layer on prepared baking sheet. Place in the oven and bake until cooked through, about 15 minutes; put aside.
for the soup
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Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Stir in the garlic, onion and Italian seasoning. Cook, stirring frequently, until onions are translucent, about 2-3 minutes; season with salt and pepper.
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Stir in flour until lightly browned, about 1 minute.
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Gradually stir in the chicken broth and tomato sauce. Stir in the meatballs. bring to a boil; Reduce the heat and simmer, covered, for about 10 minutes, until the flavors have blended.
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Stir in noodles and cook until tender, about 8 minutes.
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Stir in kale until wilted, about 1-2 minutes. stir in basil; season with salt and pepper.
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Serve immediately.