Recipe Background
Italy Soup is a fragrant, comforting dish with tender pasta and savory meatballs.
Italy Soup brings warmth with aromas that fill the kitchen. As the onions and garlic sauté, they release a comforting fragrance that sets the stage for what's to come. You'll notice that the meatballs, browned to a gentle crust, add both texture and depth to the broth. This dish transforms simple ingredients into a symphony of flavors—herbs deeply infuse the soup with classic Italian notes.
The texture is a delightful mix. The tender pasta absorbs the broth while providing a base for the robust meatballs. The meatballs themselves offer a contrast; small and densely packed, they deliver a savory punch in every bite. Fresh basil garnish adds a hint of brightness, complementing the rich, tomato-forward stock. Stirring the soup occasionally ensures consistent tenderness throughout.
Sharing this dish creates a communal experience that invites conversation. The pot simmers as company gathers, anticipation building with each ladle. Serving it offers the satisfaction of homemade comfort, the kind that fits well with any tradition or gathering. Italy Soup is much more than a meal; it's a way to share joy around the table.
Ingredients
For the Italian meatballs:
- 1 pound ground pork or ground chicken
- 1 egg beaten
- 1/2 cup breadcrumbs
- 2 tablespoons fresh basil finely chopped
- 2 cloves garlic minced
- 2 teaspoons salt
- 1 teaspoon Italian seasoning
For the soup:
- 1 tablespoon olive oil plus more as needed
- 1 small onion diced
- 4 cloves garlic minced
- 6 cups chicken or veggie stock
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 (14-ounce) can crushed tomatoes
- 1/2 pound small circular pasta or small elbow noodles
- extra fresh basil optional, for serving
- parmesan optional, for serving
Directions
- In a large bowl, mix the pork, the egg, the breadcrumbs, 2 tablespoons of the basil, 2 cloves of the garlic, 2 teaspoons of the salt, and 1 teaspoon of Italian seasoning.
- Form the meat mixture into 1-inch balls, forming mini-meatballs.
- Heat the olive oil in a large pot over medium-high heat.
- Sauté the meatballs until browned on all sides, about 8 minutes.
- Transfer the meatballs to a plate.
- Add the onion to the pot and sauté until translucent, about 4 minutes.
- Add the garlic to the onions and cook until fragrant, about 1 minute. You may need to add more olive oil if you are using chicken in your meatballs.
- Pour the stock, the water, the remaining salt, the remaining Italian seasoning, the crushed tomatoes, and the meatballs to the onions, bringing the mixture to a boil.
- Add the pasta to the mixture and reduce the heat to medium.
- Simmer until the pasta is tender, about 15-20 minutes.
- Ladle the soup into serving bowls and top with the basil and the parmesan.
- Serve!
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