Extra soft, extra juicy and extra tasty meatballs, served up in a cheesy tomato spaghetti soup that’s all made in one pot! By cooking them in the same pot the soup is made in, it adds incredible extra flavour into the soup.
Here by popular demand! Because I’ve given this out to so many readers by email, I thought I’d better just share it!
My Classic Italian Meatballs are one of the most popular recipes here on RecipeTin Eats. With good reason I think, in my humble opinion.:-) They are softer, juicier and have extra flavour crammed into them thanks to a couple of small but key things I do differently to the usual:
- Adding grated onion to soften the bread and add extra flavour into the meatballs, while avoiding chunks of uncooked onion in the meatballs which can happen if you use diced onion; and
- Using bread, not breadcrumbs, that are soaked in the grated onion. It literally disintegrates when mixed through and when the meatballs are cooked, the little bits of bread sort of “puff” which creates little air pockets in the meatballs which makes them the meatballs extra soft inside.
I’ll leave it at that because I went into some detail behind my logic in the Classic Italian Meatballs recipe! And here they are….don’t you think they even look soft and juicy?? 🙂
These meatballs are destined to be used in a soup. The extra flavour in the meatballs is key to an extra flavourful soup. Not a drop of flavour is wasted in this recipe! All those gorgeous brown bits in the pot from browning the meatballs are mixed into the soup, and the meatballs are plonked in the soup to finish cooking so all those juices mix in as well.
Oh! Have I mentioned that this is all made in one pot? 🙂 In fact, cooking the spaghetti in the soup thickens it even more thanks to the starch. Ooooh, and I especially love how the spaghetti soaks up all the tomato soup flavour!
I make the meatballs a tiny bit smaller than the recipe for my Classic Italian Meatballs. I just feel that it makes the soup slightly easier to eat. I mean, long strands of spaghetti in a bright red tomato sauce with melted cheese on top is already a challenge to eat as it is without making the meatballs giant size.
You know that this is going to be a mess to eat, right? A beautiful, enjoyable mess. Tomato splattered on your face, some might even make it into your hair. I strongly recommend wearing black and if you are feeding kids, consider dinner outdoors? 😉
PS You could be sensible and use macaroni or risoni/orzo, or another type of pasta that is easier to eat. But where’s the fun in that??
I know that half the world is heading into summer, but for us folks in Australia, what seemed like an Endless Summer is officially over as of yesterday when Daylight Saving ended. Autumn is really here. The evenings are cooler, the days are noticeably shorter. In fact, as I hit Publish, it’s pouring with rain outside.
And because I’m pouting that every weekend may no longer be spent at the beach, I’m consoling myself at the thought that winter = comfort food. And really, right at this moment, I can’t think of anything more comforting that this Italian Meatball Soup! – Nagi x
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Italian Meatball Soup
Ingredients
Meatballs
- 1 lightly packed cup of sliced white sandwich bread , torn into small pieces, crusts removed (Note 1)
- 1/2 cup grated onion (brown, white or yellow)
- 14 oz / 400 g ground beef (beef mince)
- 3 oz / 100g ground pork (mince) or more ground beef (Note 2)
- 1 egg
- 1/4 cup fresh parsley , finely chopped (Note 3)
- 2 garlic cloves , minced
- 1/4 cup Parmigiano-Reggiano (or parmesan), freshly grated
- 3/4 tsp salt
- 1/4 tsp black pepper
Soup
- 1 1/2 tbsp olive oil
- 1 cup onion , finely chopped (white, brown or yellow)
- 2 garlic cloves , minced
- 2 cups chicken broth / stock (or water)
- 1 cup water
- 24 oz / 700g passata (pureed tomato) (Note 4)
- 28 oz / 800g canned tomato
- 1 tbsp Italian mixed herbs (Note 5)
- 2 tsp garlic powder (or onion powder)
- 1 - 2 tsp red pepper / chilli flakes (optional)
- 8 oz / 250g spaghetti (dried, not fresh or cooked)
Garnish (optional)
- 1/4 cup fresh basil leaves , torn
- 1/2 - 3/4 cup shredded mozzarella cheese
- Parmigiano-Reggiano (or parmesan), freshly grated
Instructions
- Place the bread and onion in a large bowl. Mix to combine so the onion juice soaks the bread.
- Add all the remaining Meatball ingredients. Use you hands to mix well.
- Roll a slightly heaped tablespoon of mixture into a ball. Repeat with remaining mixture. Should make around 24. (Note 6) Refrigerate meatballs for 30 minutes (Note 7)
- Heat 1 1/2 tbsp olive oil in a large pot over medium high heat. Add the meatballs in a single layer and brown all over (still raw inside) - I do this in 2 batches. Remove meatballs onto a plate and set aside.
- If the pot is looking dry, add a touch more olive oil. Add onion and garlic and cook for 2 minutes.
- Add chicken broth, bring to simmer and scrape the bottom of the pot to mix the brown bits into the liquid.
- Add remaining Soup ingredients except spaghetti. Bring to simmer, turn heat down to medium and cook for 5 minutes, stirring occasionally, scraping the bottom of the pot.
- Take the lid off and add spaghetti. Use tongs to push it all under the liquid as it starts to soften. Once the spaghetti is submerged, add the meatballs. Cook for around 12 minutes, or until spaghetti is just cooked but still firm (al dente). Remove from stove.
- If using cheese, sprinkle on the surface of the soup after you take it off the stove, put the lid back on and let the heat melt the cheese (~2 minutes).
- Ladle soup, spaghetti and meatballs into bowls. Garnish with basil leaves and serve with Parmigiano-Reggiano, if using.
Recipe Notes:
Nutrition
LIFE OF DOZER
PS The moment when I wished I had a little handbag dog instead of an abnormally large golden retriever: when Dozer lifted his head and the meatballs went flying. He inhaled 3 before I got over my shock and busted him!
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Dani in Bowral says
Hi Nagi,
I’m going to make this for a friend to reheat at a later time or next day. I’m thinking i should do the recipe as per above excluding the spaghetti…then leave instructions to reheat the soup and meatballs till bubbling then add normal cooked spaghetti and cheese, put lid on till cheese melted and serve. Do you have a better method or would you do the same?
I love your blog… so far this week I’ve made your shawarma lamb mince soup (served with cous cous), cauliflower soup ( with the addition of cumin, coriander and chili flakes 😉), lentil soup… last week I made the lamb and lentil pilau ( served with a yoghurt, cucumber, cumin and lemon dressing dolloped on the tomatoes) and so many more… love them all!! Apple spice cake is on the list again for tomorrow. I’ve told anyone who will listen about your blog 😁 You are now my go to for recipes.
Many thanks DD x
Thamali says
Hi Nagi,
Can I use chicken for this recipe? We don’t eat any other meats at our home but I really want to try this recipe.
thanks! XX
Angela says
Hi Nagi,
What type of pasta would you substitute for the spaghetti to create a more soup-like dish instead of a spaghetti and meatballs kind of meal?
Looking forward to making it.
Regards,
Angela
Nagi says
Hi Angela! Do you mean a short pasta?? If so, I’d use any short pasta like spirals, macaroni etc 🙂 N x
Angela says
Thank you for replying. I appreciate it.
How would risoni go?
Thanks again,
Angela
Mirriam says
I love trying new things and will try this one
Nagi says
Hope you love it!
Daniel Burstinghaus says
My family and I have made some tasty meatball recipes before but couldn’t believe how much tastier this one was.
Nagi says
Daniel, you’ve been doing some serious cooking!!! How many of my recipes have you made lately??? 🙂 So glad you enjoyed my meatballs!! I have a huge soft spot for them (too). You seem to have picked all my personal favorites!
Fran Robertson says
Just found your website and am totally loving your recipes. You are a brilliant chef with an amazing flavor profile! Love the spin you put on your recipes to make them uniquely your own. Can’t wait for future offerings coming our way.
Nagi says
Thank you so much for your lovely message Fran! I’m so glad you like my recipes! N x
Bonnie says
Hi Nagi,
I would love to try many of your recipes. Question, can I use ground turkey in this recipe? My husband and I don’t eat beef. We eat all other meats. Many times when a recipe calls for ground beef, I can (most of time) get away with ground turkey. But, I would like to know your recommendation of what fat to add to the ground turkey, since ground turkey is very lean, or will the pork help me out. Your the best. And cute too!
Nagi says
Hi Bonnie! So sorry for the late response 🙂 Yes this is fab made with ground chicken and turkey! I love making meatballs with pork too, so nice and juicy! I don’t think you need to add any fat to this because the soup makes it nice and juicy even if you just use lean turkey 🙂
Bonnie says
Hi again Nagi
Forgot to tell you, I made this with your advise Turned out wonderful. But, I found that it wasn’t much like a soup, more like meatballs and spaghetti Not your fault, I think I used wrong tomatoes and it thicken it up a lot. But, thats okay. Soooo delish. I used Cento canned tomatoes. I found that I love love that brand for all kinds of recipes that I use..Any way, It was great! Yes, I did water it down with chicken broth and water But, I like the way it turned out for me Again, I used ground turkey and the pork That was the only change. People think yuk, ground turkey? But, no one knows its turkey once they taste it..
Nagi says
I agree!! Turkey is honestly just like chicken, I have no idea why people don’t use it more often. It is cheap here in Sydney, cheaper than ground beef!
Bonnie says
Awwwwww. Thank you Nagi for the kind compliment. I will use ground turkey in many recipes that call for ground beef. If I need extra fat, I use extra olive oil and or ground pork. When you make chili or spaghetti in any kind of recipe, you can’t tell its ground turkey. Lol. I don’t eat beef because not for health reasons, but my doctor seen my cholesterol go way down. 150! Well, anyway. Thanks for wonderful recipes you share without he world. And I not done with your recipes!!
Peace
Kayla says
What size is that enameled cast iron pot you are using? That is cast iron, right? This recipe looks fantastic, but I have one problem. One of the people I cook for cannot have gluten 🙁 Do you have a suggestion for using gluten free pasta? I have cooked with it before, but never in something like this. I’m dying to try this recipe, but I wanted to get your opinion on how to make it with gluten free pasta before I go and mess it up on my first try! Thank you for sharing all of these yummy recipes!!
Nagi says
Hi Kayla! It’s 24cm/10″ 🙂 Rather than using GF pasta, I would use mashed potato! It is REALLY delicious with mashed potato – in fact, meatballs are more often served on mash rather than pasta in other parts of Europe!
Kayla says
Oh that sounds really good! Thanks!
Nagi says
Thank you so much Kayla! I do hope you try it! 🙂 N x
Tonya says
Looks awesome, can you substitute ground turkey, I don’t eat beef or pork…
Nagi says
Absolutely Tonya! 🙂
Sabrina says
Yum, this looks delicious, Nagi!
Nagi says
Thanks Sabrina! 🙂
Jen says
Hi Nagi. Love the look of this. Are red pepper flakes the same as dried, ground chilli?
Nagi says
Hi Jen! They are chilli flakes, so ground chilli will give the same flavour 🙂 I like using pepper flakes because it’s what Italians use!
Jen says
Thanks Nagi. I made it last night using chilli powder and the family devoured it. They loved it and have asked for it to be put on the favourites list. Thanks for the recipe and I love your website.
Nagi says
Thanks for your lovely message Jen! I’m so glad you enjoyed it! N x
Holly Tanis says
Thank you so much for this recipe. I just love how easy everything was to make! My kids give it double thumbs up!
Nagi says
WOO HOO!! So glad you and the kids loved it Holly! Thank you SO MUCH for letting me know! N x
Sarah says
What a crazy and delicious idea! Looks so comforting – I’ll have to bookmark this one for winter!
Nagi says
CRAZY is right, but it’s SO SO GOOD!!!! 🙂