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Mini Meatball Soup

Mini Meatball Soup

Servings 4


  • 1 pound ground beef
  • 1 egg beaten
  • 2 cloves garlic minced
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup plain bread crumbs
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoon olive oil
  • 2 carrots peeled and sliced
  • 2 celery stalks chopped
  • 1 medium red onion chopped
  • 2 bay leaves
  • salt and pepper to taste
  • 10 cups chicken broth
  • 1 1/2 cups ditalini pasta
  • 1 pound fresh baby spinach leaves


  • Make the meatballs: In a large bowl, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, and nutmeg. Set aside.
  • In a deep pot or dutch oven, heat add oil over medium heat for about 2 minutes. Add carrots, celery, onions, and bay leaves. Season with salt and pepper. Cover pot and cook for 5 minutes, stirring occasionally.
  • Uncover your soup pot and add broth. Increase heat to high and bring soup to a boil. When soup boils, reduce heat. Roll meat mixture into small 1-inch balls and drop them straight into the pot. When you are done adding meatballs, add pasta to the soup and stir.
  • Cover and simmer soup 10 minutes. When the meatballs are cooked and the pasta is tender, stir in baby spinach. When spinach has wilted, season with salt and pepper to taste, and serve.