This hearty soup combines tender meatballs with rich tomato broth and fresh herbs for a comforting meal any day of the week. It's easy to make and perfect for warming up on chilly evenings.
Prep Time20 min
Cook Time25 min
Total Time45 min
Difficulty
Medium
Expert Cooking Tips
Use a mix of ground beef and pork for juicier meatballs.
Don’t overcrowd the pot when cooking meatballs; brown them in batches for even cooking.
Let the soup simmer gently to develop deeper flavors without overcooking the meatballs.
Ingredients
0/12
Why This Recipe Is So Flavorful
This soup combines hearty meatballs with rich tomato broth and fresh herbs, creating a comforting and satisfying meal. It’s perfect for any season and brings a taste of Italy to your table with every spoonful.
Step 1
Lightly heat some oil in a large pot over medium-high heat. Toss in the chopped onion, carrots, celery, and garlic, and cook them until the onion turns a light golden color—this usually takes about 4 minutes. Next, pour in the broth and water, cover the pot, and bring everything up to a boil.
Step 2
Once boiling, add the beans and meatballs to the pot. Let it come back to a boil, then lower the heat to medium-low. Cover and let it simmer gently, stirring every now and then, until the veggies are tender and the meatballs are warmed through—about 20 minutes should do it.
Step 3
Finally, stir in the spinach, Asiago cheese, and a pinch of salt and pepper. Keep the soup on the heat just long enough for the spinach to wilt, which should only take about a minute. Then it’s ready to serve!
96
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
How To Present This Dish
Serve this soup with a crusty baguette or garlic bread to soak up the flavorful broth. A sprinkle of freshly grated Parmesan and a handful of chopped basil or parsley on top will add a fresh touch.
Keeping Leftovers Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the meatballs tender. This soup also freezes well—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use fresh meatballs instead of frozen cooked ones?
Yes, but make sure to cook the fresh meatballs separately before adding them to the soup to ensure they are fully cooked.
What can I substitute for Asiago cheese if I don’t have any?
Parmesan or Pecorino Romano cheese work well as substitutes and provide a similar sharp, salty flavor.
Is it okay to use vegetable broth instead of chicken broth?
Absolutely, vegetable broth is a great alternative and will keep the soup flavorful and vegetarian-friendly.
Can I prepare this soup ahead of time and reheat it?
Yes, the soup reheats well. Add the spinach fresh when reheating to keep it from getting soggy.
How do I store leftovers, and how long will they keep?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Can I add other vegetables to the soup?
Yes, feel free to add veggies like zucchini, bell peppers, or green beans to customize it.
Should I rinse the white beans before adding them?
Yes, rinsing canned beans helps remove excess sodium and any canning liquid flavor.
How spicy is this soup, and can I add heat?
The soup is mild by default, but you can add red pepper flakes or a dash of hot sauce for some heat.
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