This hearty savory Pioneer Woman Italian Meatball Soup is made with seasoned beef meatballs, rich tomato broth, and ready in 1 hour. The aroma of simmering garlic and tomatoes fills the kitchen right before the fresh spinach wilts into the hot liquid. I always make a double batch for chilly weeknights.

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Pioneer Woman Italian Meatball Soup Recipe

Why This Classic Works

I used to overmix my meatballs, making them tough and chewy in the bowl. Now, I gently fold the ground beef and breadcrumbs just until combined for the tenderest texture.

Letting the soup simmer slowly ensures the broth absorbs all that wonderful savory flavor. This small adjustment makes a massive difference in the final bowl.

Pioneer Woman Italian Meatball Soup Ingredients

For the Meatballs:

1 lb ground beef
1/2 cup Italian breadcrumbs
1/4 cup grated parmesan cheese
1 large egg
1 tsp salt
1/2 tsp black pepper

For the Soup:

2 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
28 oz crushed tomatoes
6 cups beef broth
1 cup ditalini pasta
3 cups fresh spinach

How To Make Pioneer Woman Italian Meatball Soup

Mix the meatballs: In a large bowl, combine the ground beef, breadcrumbs, parmesan, egg, salt, and pepper until just incorporated.
Brown the meat: Heat olive oil in a large pot over medium-high heat and sear the rolled meatballs until browned on all sides, about 6 minutes.
Sauté the vegetables: Add the diced onions, carrots, celery, and garlic to the pot, cooking until soft and fragrant.
Simmer the soup: Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot, and bring to a gentle boil.
Cook the pasta: Stir in the ditalini pasta and let it simmer until tender, which takes about 10 minutes.
Add the spinach: Remove the pot from the heat and stir in the fresh spinach until it is completely wilted.

Recipe Tips

Mix gently: Combine the meatball ingredients with a light hand to prevent dense, tough meat in your soup.
Choose small pasta: Use small pasta shapes like ditalini or mini shells so they fit easily on a soup spoon.
Cook pasta separately for freezing: If you plan to freeze leftovers, cook the pasta on the side to avoid mushy noodles later.

What To Serve With Italian Meatball Soup

Crusty garlic bread is essential for soaking up the rich tomato broth at the bottom of your bowl. A crisp green salad with a sharp vinaigrette balances the heavy, savory notes of the beef perfectly.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 4 days. You can freeze the soup for up to 3 months, but it is best to freeze it without the pasta added.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey works well but requires a little extra olive oil for moisture. The cooking times remain exactly the same.

Do I have to brown the meatballs first?

Browning adds a deep crust and depth of flavor. It also helps the meatballs hold their shape while simmering in the broth.

Can I use frozen spinach?

Frozen spinach works perfectly in this recipe. Just thaw it completely and squeeze out any excess water before stirring it into the pot.

Nutrition

Calories: 450 kcal
Total Fat: 22 g
Saturated Fat: 8 g
Cholesterol: 85 mg
Sodium: 950 mg
Total Carbohydrate: 35 g
Protein: 28 g

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Pioneer Woman Italian Meatball Soup

Recipe by Paula

Servings

servings

Prep time

minutes

Total time

minute

This hearty savory Pioneer Woman Italian Meatball Soup features tender beef meatballs, ditalini pasta, and fresh spinach in a rich tomato broth, ready in 1 hour. Grab some crusty bread for dipping on a cold winter night.

Ingredients

1 lb ground beef
1/2 cup Italian breadcrumbs
1/4 cup grated parmesan cheese
1 large egg
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
28 oz crushed tomatoes
6 cups beef broth
1 cup ditalini pasta
3 cups fresh spinach

Directions

1. Mix the meatballs: In a large bowl, combine the ground beef, breadcrumbs, parmesan, egg, salt, and pepper until just incorporated.
2. Brown the meat: Heat olive oil in a large pot over medium-high heat and sear the rolled meatballs until browned on all sides, about 6 minutes.
3. Sauté the vegetables: Add the diced onions, carrots, celery, and garlic to the pot, cooking until soft and fragrant.
4. Simmer the soup: Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot, and bring to a gentle boil.
5. Cook the pasta: Stir in the ditalini pasta and let it simmer until tender, which takes about 10 minutes.
6. Add the spinach: Remove the pot from the heat and stir in the fresh spinach until it is completely wilted.