If you're looking for a hearty and comforting meal that warms the soul, this Savory Herb Infused Meatball Soup is just the ticket. With a delightful blend of herbs and tender meatballs, it's perfect for chilly days or any time you're craving something wholesome and satisfying.
Ground beef and ground turkey provide a balanced taste and texture, with beef adding richness and turkey keeping it light. Breadcrumbs help bind the meatballs and soak up flavors. Parmesan cheese adds a savory depth, while parsley and oregano infuse the meatballs with fresh, herby notes. Salt and black pepper season the mixture, and a large egg binds it all together.
Olive oil is used for browning the meatballs, adding a subtle richness. Onion, garlic, carrots, and celery form the aromatic base of the soup. Chicken broth creates a savory liquid that the flavors meld into, and diced tomatoes offer a hint of acidity. Baby spinach and fresh basil add a fresh finish to the soup.
This soup pairs beautifully with a crusty piece of bread for dipping. Add a simple green salad with a lemon vinaigrette on the side to round out the meal. If you like a bit of heat, a sprinkle of red pepper flakes over the top before serving can add an exciting kick.
Start by mixing the meatball ingredients in a large bowl: combine your ground beef, ground turkey, breadcrumbs, Parmesan, parsley, oregano, salt, pepper, and egg. Use your hands to mix until everything is nicely combined. No need to overwork it; just ensure it's all evenly distributed. Once mixed, shape the mixture into 1-inch meatballs. It helps to keep your hands slightly damp to prevent sticking.
Heat up a tablespoon of olive oil in a large pot over medium heat. Working in batches, brown the meatballs on all sides. You don't need to cook them through at this point, just get a nice sear. Once browned, set the meatballs aside on a plate.
In the same pot, add the diced onion, minced garlic, sliced carrots, and sliced celery. Cook these until the vegetables are softened, stirring occasionally. This will take about 5-7 minutes, and you should start to smell the lovely aroma of the veggies.
Pour in the chicken broth and add the diced tomatoes. Bring this mixture to a simmer, and once it's bubbling gently, return the meatballs to the pot. Let everything simmer together for about 15-20 minutes, allowing the meatballs to cook through and the flavors to meld.
Finally, stir in the baby spinach and fresh basil. Cook just until the spinach is wilted, which should only take a minute or two. And there you have it, ready to serve!