2. Brown the Meatballs:
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. (They don’t need to be fully cooked; they’ll finish cooking in the soup.)
Remove the browned meatballs and set aside.
3. Sauté the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
4. Build the Soup Base:
Add the chicken or vegetable broth, diced tomatoes (with their juices), dried basil, and dried oregano to the pot.
Bring the mixture to a gentle boil, then reduce the heat to a simmer.
5. Add the Meatballs and Pasta:
Return the browned meatballs to the pot and let them simmer in the soup for 10-15 minutes until fully cooked.
If using orzo or small pasta, add it to the soup during the last 8-10 minutes of cooking.
6. Finish with Spinach:
Stir in the chopped spinach and let it wilt for 1-2 minutes.
Taste and adjust seasoning with salt and pepper as needed.
7. Serve:
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.
Serve with crusty bread for dipping or enjoy as-is for a lighter option.
Tips:
Make It Lighter: Use ground turkey or chicken for the meatballs instead of beef.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Gluten-Free Option: Use gluten-free breadcrumbs and pasta, or omit the pasta altogether.
Enjoy your Healthy Italian Meatball Soup—a perfect blend of wholesome ingredients and comforting flavors! 🍲