Description
This hearty Chunky Italian Meatball Soup is a comforting and flavorful dish, perfect for a quick weeknight meal. Packed with small Italian meatballs, tender orzo pasta, and vibrant mixed vegetables, all simmered in a savory tomato and chicken broth seasoned with Italian herbs. Topped with freshly grated Parmesan cheese, this soup offers a satisfying blend of textures and tastes that warm you up from the inside out.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken stock
- 1 cup water
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon Italian seasoning
Main Ingredients
- 1 pound small Italian meatballs
- 3/4 cup orzo or other small pasta
- 1 cup frozen mixed vegetables
Topping
- 2 tablespoons parmesan cheese, freshly grated
Instructions
- Sauté Onion and Garlic: In a large saucepan, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Add Liquids and Tomatoes: Pour in the chicken stock, water, and diced tomatoes. Stir to combine and increase the heat to bring the mixture to a boil.
- Add Seasonings, Meatballs, Pasta, and Vegetables: Stir in Italian seasoning, the small Italian meatballs, orzo pasta (or other small pasta), and frozen mixed vegetables until well combined.
- Simmer the Soup: Bring the soup back to a boil, then reduce the heat to low. Cover the pot and let it simmer for 8-10 minutes, or until the pasta is tender and the meatballs are heated through.
- Serve: Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese. Serve hot and enjoy your hearty Italian meatball soup.
Notes
- You can substitute the orzo with other small pasta shapes like ditalini or small shells.
- For a vegetarian option, replace meatballs with plant-based meatballs and use vegetable broth instead of chicken stock.
- Adding fresh spinach or kale near the end of cooking can add extra greens and nutrition.
- Use freshly grated Parmesan for the best flavor and texture.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
