In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and pepper. Mix until well combined.
Shape the mixture into small meatballs, about 1 inch (2.5 cm) in diameter. Set aside.
Cook the Meatballs:
In a large pot, heat olive oil over medium heat. Add the meatballs in batches, cooking until browned on all sides. Remove the meatballs from the pot and set aside.
Cook the Vegetables:
In the same pot, add the chopped onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Prepare the Soup:
Add the diced tomatoes, beef broth, basil, and oregano to the pot. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.
Add the Meatballs and Pasta:
Return the meatballs to the pot. Add the pasta and cook until the pasta is al dente and the meatballs are cooked through, about 10-12 minutes.
Add the Greens:
Stir in the spinach or kale and cook for an additional 2-3 minutes until wilted. Season the soup with salt and pepper to taste.
Serve:
Ladle the soup into bowls and sprinkle with grated Parmesan cheese.
Nutritional Information (per serving, based on 8 servings):
Calories: 320
Protein: 22g
Carbohydrates: 22g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 80mg
Fiber: 3g
Sugar: 6g
Sodium: 900mg
Intensity Level:
Medium: This recipe requires making meatballs from scratch and cooking them, as well as preparing the soup base, which involves several steps.
Preparation Time:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Enjoy your comforting and hearty Italian Meatball Soup!
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