Description
A hearty and comforting Chunky Italian Meatball Soup loaded with tender Italian meatballs, orzo pasta, mixed vegetables, and a flavorful tomato-based broth seasoned with Italian herbs and garlic, perfect for a quick and satisfying meal.
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
- 2 tablespoons parmesan cheese, freshly grated
Instructions
- Prepare the Aromatics: In a large saucepan, heat 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: Add Italian seasoning, Italian meatballs, orzo (or other small pasta), and frozen mixed vegetables. Mix well to combine all ingredients evenly.
- Simmer the Soup: Return the soup 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 comforting Italian meatball soup.
Notes
- You can substitute chicken stock with vegetable or beef stock according to preference.
- If you don’t have orzo, use other small pasta shapes like ditalini or acini di pepe.
- For extra flavor, add a pinch of red pepper flakes or fresh basil.
- Use fresh meatballs if available for better texture; frozen ones work well for convenience.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
