Description
This Chunky Italian Meatball Soup is a hearty and comforting dish featuring tender Italian meatballs simmered in a flavorful broth with orzo pasta, diced tomatoes, and mixed vegetables. Enhanced with Italian seasoning and topped with freshly grated parmesan, it’s a quick and satisfying meal perfect for any day of the week.
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
- Prepare the Aromatics: In a large saucepan, heat the olive oil over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds, being careful to avoid burning it to maintain its flavor.
- Add Liquids and Tomatoes: Pour in the chicken stock, water, and canned diced tomatoes. Stir well to combine all ingredients. Increase the heat to bring the mixture to a rolling boil to build the soup’s base flavor.
- Add Seasonings, Meatballs, Pasta, and Vegetables: Stir in the Italian seasoning, small Italian meatballs, orzo (or your choice of small pasta), and frozen mixed vegetables. Mix thoroughly to distribute the ingredients evenly throughout the soup.
- Simmer the Soup: Once the soup returns to a boil, reduce the heat to low. Cover the pot and let it simmer gently for 8-10 minutes, or until the orzo is tender and the meatballs are fully cooked and heated through.
- Serve: Ladle the soup into bowls and sprinkle each serving with freshly grated parmesan cheese. Serve hot for a warming and delicious meal.
Notes
- You can substitute orzo with other small pasta shapes like ditalini or acini di pepe.
- If unavailable, frozen mixed vegetables can be replaced with fresh diced vegetables such as carrots, peas, and green beans.
- For a vegetarian version, replace meatballs with plant-based alternatives and use vegetable stock.
- Adjust seasoning with salt and pepper according to taste before serving.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
