Mini Meatball Soup
A Big Pot of Comfort With Little Meatballs
Mini Meatball Soup is a hearty, cozy soup filled with little Parmesan meatballs, vegetables, spinach, and a savory beef and tomato broth. A jar of marinara gives the broth extra flavor without a lot of extra work. Serve it over buttery ditalini for the kind of dinner that makes staying home sound like a very good plan.
Before You Jump to the Recipe
- This makes a generous batch. Use a 10-quart stockpot if you have one; an 8-quart pot is the minimum recommended size, with careful attention to the liquid level.
- Start with 12 cups of water. You can add more later, once the meatballs, marinara, and spinach are in the pot.
- The meatballs go into the simmering broth raw and cook right in the soup.
- Keep the pasta separate and spoon it into each bowl before adding the soup.
- The soup freezes well without the pasta, and you can also freeze the uncooked meatballs for another day.
- The garlic salt, onion powder, and Italian seasoning are added to taste. Remember that the Parmesan, bouillon, soy sauce, and marinara also contribute salt.
Ingredients You’ll Need
For the mini meatballs: Lean ground beef, finely shredded Parmesan cheese, an egg, soy sauce, dried parsley, garlic salt, onion powder, and dried Italian seasoning.
For the soup: Carrot, celery, yellow onion, olive oil, butter, tomato paste, beef Better Than Bouillon, water, marinara sauce, frozen spinach, soy sauce, and seasonings.
For serving: Ditalini pasta tossed with butter, olive oil, salt, and pepper, plus Parmesan cheese.
Little Meatballs, Lots of Flavor
I use lean ground beef for this recipe because the meatballs cook directly in the broth. The finely shredded Parmesan adds flavor throughout the meatballs, and a little soy sauce gives them another layer of savory goodness.
These meatballs do not have breadcrumbs. Mix everything just until combined, then roll the mixture into small, bite-size balls. Aim for about 1 inch across, adjusting as needed to get roughly 70 meatballs. The number will vary with how small you roll them. That sounds like a lot, but these are little meatballs, and several fit into each serving.
Once they are rolled, refrigerate them for about 30 minutes while you get the broth started.
Choose a Pot With Room to Spare
This recipe needs room for more than just the broth. You will also be adding 2 pounds of meatballs, marinara sauce, vegetables, and spinach. A 10-quart stockpot gives you comfortable working room. If you use an 8-quart pot, begin with 12 cups of water and check the level as you add the remaining ingredients. Keep at least 2 inches of space below the rim so you can stir and simmer without spilling. If the pot is getting too full, divide the soup between two pots before adding anything else.
Think of the water amount as a starting point. Once everything is in the pot, add more water if you want a brothier soup and have room for it. Taste again after adding water and adjust the seasoning. You do not have to use all 14 cups.
A Jar of Marinara Makes the Broth Easy
After the finely diced vegetables soften in butter and olive oil, I cook a little tomato paste with them. Then I add the beef bouillon and water and let the broth simmer before adding the meatballs.
The marinara goes in after the meatballs. It brings tomato, garlic, and herb flavor to the soup without needing to build a separate tomato sauce. Add a small splash of water to the empty jar, put the lid back on, and shake it to get the last of the sauce. Pour that into the pot, too.
Why I Keep the Pasta Separate
Pasta continues to soak up liquid as it sits. If you add the whole box to the soup, the leftovers can become much thicker, with softer noodles and less broth. I cook the ditalini separately, drain it, and toss it with a little butter, olive oil, salt, and pepper. Put some pasta in each bowl, then ladle the hot soup over it. This also lets everyone choose how much pasta they want. Refrigerate leftover pasta separately from the soup.
Other Pasta Shapes to Try
Ditalini is a nice size for this soup, but small shells, little elbows, orzo, acini di pepe, and alphabet pasta also work. Choose something that fits easily on a spoon with the meatballs and vegetables. Follow the package directions for whichever shape you use and keep it separate until serving, just as you would with the ditalini.
Freezing the Uncooked Meatballs
You can make these meatballs ahead and freeze them before cooking. Arrange them in a single layer on a parchment-lined baking sheet, leaving a little space between them. Freeze until firm, then transfer them to a freezer bag or airtight freezer container. Label with the date and use within about 3 months for best quality. Freezing them individually makes it easy to take out just what you need for a smaller pot of soup.
When you are ready to cook, thaw the meatballs in the refrigerator on a covered tray or in a container that catches any juices. Once thawed, make the broth and gently add the meatballs to the simmering soup as directed below. Cook them to an internal temperature of 160°F. Always thaw uncooked meatballs completely before using the slow cooker method.
Freezing the Finished Soup
Freeze the soup with its meatballs and vegetables, leaving out the pasta. Divide leftovers into shallow containers and refrigerate promptly, within 2 hours of cooking. Once chilled, portion into freezer containers, leaving room for expansion. Use within about 3 months for best quality. Thaw in the refrigerator, then reheat on the stove to 165°F, stirring gently. Add a splash of water if needed and taste before adding more seasoning. Cook fresh pasta for serving. Refrigerated soup keeps for 3 to 4 days.
Slow Cooker Directions
For a standard 6-quart slow cooker, make half of the recipe, including half the meatballs and 6 cups of water to start. The full batch is too large for a typical 6-quart slow cooker. Follow your appliance’s maximum fill guidance; do not fill it to the rim.
Prepare the meatballs as directed and keep them refrigerated. Sauté the vegetables, tomato paste, seasonings, soy sauce, and bouillon on the stove as described in the recipe. Transfer that mixture to the slow cooker, then add the water, marinara, and fresh or completely refrigerator-thawed raw meatballs. Stir gently, cover, and cook on HIGH for approximately 3 to 4 hours or LOW for approximately 6 to 7 hours, until the vegetables are tender and the meatballs reach 160°F. These times are estimates and will vary by appliance.
Add half the bag of frozen spinach during the last 30 to 45 minutes, switching to HIGH if needed, and cook until hot throughout. Taste, adjust the seasonings, and add Parmesan before serving. Cook the pasta separately and add it to individual bowls. Use the cooking settings for this method; the WARM setting is for holding cooked soup hot.
Another Use for These Mini Meatballs
These little Parmesan meatballs would also be delicious in my Homemade SpaghettiOs. Make a batch for this soup and freeze some uncooked meatballs for a future SpaghettiOs dinner. Thaw them in the refrigerator, cook them through to 160°F, and add them to the prepared SpaghettiOs for a homemade version with meatballs.
Soup Lovers, This Section Is For You
I rounded up my favorite soup recipes. Click on the pictures below for more Tipsy Soup.
Frequently Asked Questions
Do I need to brown the meatballs first?
No. For this recipe, gently add the raw meatballs to simmering broth. Let them firm up before stirring, then keep the soup at a gentle simmer so the meatballs hold together.
Can I make a smaller batch?
Yes. Halve all the ingredients, including the meatballs, vegetables, bouillon, marinara, and pasta. Begin with 6 cups of water and add more only if needed.
Can I use fresh spinach?
Yes. Add chopped fresh spinach near the end and simmer until wilted and tender. Add it by handfuls until the soup has as much spinach as you like.
What if the soup has fat on top?
Lean beef helps reduce this, but some fat may rise to the surface. Skim off any excess with a spoon. If making the soup ahead, you can also remove the firm layer of fat after chilling it.
Mini Meatball Soup
Little Parmesan beef meatballs simmer in a savory beef and tomato broth with finely diced vegetables and spinach. Serve over separately cooked ditalini pasta for a hearty, comforting dinner.
Ingredients
For the Mini Meatballs
- 2 pounds lean ground beef
- 1½ cups finely shredded Parmesan cheese
- 1 large egg
- 1 tablespoon soy sauce
- ½ tablespoon dried parsley
- Garlic salt, to taste
- Onion powder, to taste
- Dried Italian seasoning, to taste
For the Soup
- Olive oil, enough to lightly coat the bottom of the pot
- 2 tablespoons butter
- 1 large carrot, finely diced
- 2 celery stalks, finely diced
- 1 large yellow onion, finely diced
- 1 tablespoon tomato paste
- Garlic salt, to taste
- Onion powder, to taste
- Dried Italian seasoning, to taste
- A couple of shakes of soy sauce
- 2 heaping tablespoons beef Better Than Bouillon
- 12 to 14 cups water, starting with 12 cups
- 1 jar (16 ounces) marinara sauce
- A small splash of water to rinse the sauce jar
- 1 bag frozen spinach
- Parmesan cheese, to taste, for finishing and serving
For the Pasta
- 1 box ditalini pasta
- Butter and olive oil, enough to lightly coat the cooked pasta
- Salt and black pepper, to taste
Instructions
- Make the meatball mixture. Combine the ground beef, Parmesan, egg, 1 tablespoon soy sauce, dried parsley, garlic salt, onion powder, and Italian seasoning. Mix gently just until combined. Do not taste the raw mixture; if you want to check the seasonings, cook a small piece through first.
- Roll and chill. Roll into small meatballs about 1 inch across, aiming for roughly 70. Place on a rimmed tray, cover, and refrigerate for about 30 minutes while you start the broth.
- Soften the vegetables. Heat the olive oil and 2 tablespoons butter in a large stockpot over medium heat. Add the carrot, celery, and onion. Sauté, stirring occasionally, until softened, approximately 8 to 10 minutes.
- Build the flavor. Stir in the tomato paste and cook for 1 to 2 minutes. Season with garlic salt, onion powder, and Italian seasoning. Add a couple of shakes of soy sauce and stir. Add the beef Better Than Bouillon and stir to combine.
- Simmer the broth. Add 12 cups of water and bring to a gentle simmer. Simmer for 15 to 20 minutes. Leave room for the meatballs, marinara, and spinach; do not fill the pot to the top.
- Cook the pasta separately. Meanwhile, cook the ditalini according to its package directions. Drain and toss with enough butter and olive oil to lightly coat, then season with salt and pepper. Keep separate from the soup. If it will sit for more than 2 hours, refrigerate it and rewarm for serving.
- Add the meatballs and marinara. Gently lower the meatballs into the simmering broth a few at a time. Let them begin to firm up before stirring gently. Add the marinara. Rinse the empty jar with a small splash of water and add that to the pot. If needed, divide between two pots to avoid crowding or overflowing.
- Simmer gently. Return to a gentle simmer, cover, and cook for about 1 hour, stirring carefully occasionally. Reduce the heat as needed to avoid a vigorous boil. Check that the meatballs reach 160°F internally.
- Add the spinach. During the last 10 to 15 minutes, add the frozen spinach, breaking it apart as it softens. Continue simmering until the spinach is heated through. If necessary, allow extra time for a solid frozen block to heat through.
- Finish and serve. Check the consistency and add some of the remaining water if you want more broth and have room in the pot. Taste and adjust the seasonings. Stir in Parmesan to taste. Spoon pasta into each bowl, ladle the soup over it, and serve with additional Parmesan if desired.
Notes
- Seasoning quantities were added by eye. Start lightly with garlic salt because the cheese, soy sauce, bouillon, and marinara are already salty.
- Meatball count, servings, and preparation times are estimates.
- Keep leftover soup and pasta in separate containers.
- See the post for freezing uncooked meatballs, freezing finished soup, and a half-batch slow cooker method.