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:
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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
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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
Soup Dippers
Quick Cheesy Garlic Bread • Better-Than-Dominos Garlic Bread • Soft No Knead Dinner Rolls • Focaccia
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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 Information:
I Get A Round: More Meatball Recipes
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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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Yum, this looks delicious, Nagi!
Thanks Sabrina! 🙂
Hi Nagi. Love the look of this. Are red pepper flakes the same as dried, ground chilli?
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!
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.
Thanks for your lovely message Jen! I’m so glad you enjoyed it! N x
Thank you so much for this recipe. I just love how easy everything was to make! My kids give it double thumbs up!
WOO HOO!! So glad you and the kids loved it Holly! Thank you SO MUCH for letting me know! N x
What a crazy and delicious idea! Looks so comforting – I’ll have to bookmark this one for winter!
CRAZY is right, but it’s SO SO GOOD!!!! 🙂
Just look at how juicy those meatballs are!! Yummy.
Thanks Muna!!! <3 N x
Hi Nagi, I am having this for dinner tonight – can’t wait, it looks absolutely scrumptious!!!
I was just wondering, would it be ok to freeze the meatballs before cooking them?
I’ve made a double batch thinking I was having a few extras for dinner, and now plans have changed so I don’t need that much!!
Love your recipes, and my family is very happy that I’ve discovered them too.
Hi Andrea! Sorry if this response is too late 🙁 YES you can freeze the meatballs before cooking them, in fact, that is the perfect way to store them, much better than freezing after cooking!
Michigan decided to throw us another wintery week and this soup looks like the perfect way to warm up! It basically has all my favorite things in one bowl–can I come over for dinner ;)?
Sure, come on over Amy!!!! 🙂 I think it’s wintery in Michigan because summer has reappeared again in Sydney, it is bizarrely stinking hot today!
hi, can i bake the meatballs instead of frying them? thank u.
Hi Star! I really recommend frying them because the browns bits in the pot are used as part of the soup flavour base! 🙂
This is something I would take off the stove, place a trivet down on the coffee table, get a big fork, and just sit on the couch, watching Netflix, and shoveling this into my mouth! It wouldn’t be pretty, but this has comfort food written all over it! AND it’s a one pot meal?! Done! I’m sold! Give kisses to Dozer for me 🙂
I can’t do that, I’m too messy eating this to have it on the COUCH!!!!
i’m drooling right now!! that looks like heaven in your mouth!
That’s just about right!!!
Nagi!! I love you! You are the greatest! But I have to tell you I’m a messy eater. I’m hanging my head in shame. I need a bib when I eat spaghetti so this recipe sounds so fantastic i think I’ll us ditalini instead. At least some small pasta that will not whip around and splash all the juice everywhere. Can’t wait to try it.
You think you’re a messy eater?? I end up with spaghetti splattered across my CHEEK. Are you that bad?? Come eat with me, I’ll make you look good!
I just reread what my computer wrote — not with my permission. I sound like an illiterate. So I hope you understand what I’m trying to say 🙁
This is comfort food at its best! Looks soooooo yummy.
Meatballs + soup + spaghetti definitely = comfort food!!! 🙂
So um yea. I love this post. I really love it. The recipe…the fact that we share the same idea when it comes to bread+grated onion=meatball heaven. The fact that you painted a perfect picture of how depressing the rain falling on sad trees is…I love you Nagi. This post made me happy. And I am aching to make this into veggie friendly 🙂 But sometimes the original is untouchable. Beautiful my dear. This is what makes you great.
If anyone could turn this into an incredible vegan version, that would be YOU. (Seriously you should, I think it would be hugely popular!!)
Delicious looking soup and a fabulous idea. I do wish you would stop torturing that dog though!
He brings it upon himself!
Oh yummy!! Love how you put ground beef and pork together! 🙂
It’s the secret to extra juicy meatballs!!!
Wonderful photos!! I’ve only rarely made meatballs (too impatient!) but this recipe sounds delicious and so worth the time.
And your Dozer is pretty smart – he figured out how to get some meatballs! 😀
BA HA HA! I never thought of that – maybe he IS actually smarter than I realise!!!!
Okay, I don’t even CARE that it;’ HOT and officially spring here in Florida. I’m having THIS tonight!
It looks so good – Thank you!
I love your attitude Judy!!! I’m like you – honestly, I was making ROASTS in the middle of summer just because I was craving it….. PS Hot already in Florida???
I know this soup has to be delicious if it has your meatballs in them. Ive made your meatballs and they were loved by all who tried them! This look like a fun soup to make and eat, can’t wait to give it a try!
Thank you so much Fida!! PS I just spied a pasta recipe from you….I’m off to check it out!
Nagi, all the photos are gorgeous (as usual!) but I love the pic of Dozer 🙂 I make a lot of sausage and meatball mixtures and always grate my onions. That is such an excellent tip!
Seriously Tamara, sometimes I end a shoot with 10 photos of the food and 30 of Dozer….I’m pathetic!
Oooh Nagi, I LOVE that piccy of your adorable doggie. I can just imagine all the amazing cooking smells you torture him with daily, the poor thing!!!
As for your weather, I’m afraid I’m not listening. Just listening to Sydney radio and hearing about your horrendous rain, but just console yourself with the fact that we’ll probably have at least 2 more months of up and down winter here in the UK while you’ll be enjoyable a mostly glorious Autumn. Can’t wait to get back to that!
As for the soup… of course it looks and sounds incredible and I really appreciate those simple meatball tips. Oh, and I ADORE your last 2 photos. Gorgeous!
Have a great evening, dear Nagi! Stay dry!
Wait – you mean you’re coming back for good in 2 months???!!!