Meatball Soup


  • 2 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 cups chicken stock
  • 2 cups water


  • 1 pound ground beef or pork
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1/2 cup grated Romano cheese
  • 1/2 cup bread crumbs 
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups dried pasta (small pieces)
  • 1 pound fresh spinach, chopped


In a deep pot over medium heat the oil, and add the carrots, celery and onions. When soft, add the garlic, salt and pepper. Add the chicken stock and water and cover to simmer.

Make the meatballs by combining the ground meat, egg, garlic, cheese, bread crumbs, parsley, salt and pepper. Form into small meatballs and place on a plate until ready to add to soup.

Remove lid from broth and increase heat to a simmer. Add meatballs into the broth and then add pasta. Stir, cover, and let simmer for 10 minutes.

When pasta is tender, stir in spinach. Taste soup to determine if more salt and pepper is needed.


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