Italian meatball soup

  • Preparation 40 min
  • Cooking 45 min
  • Servings 4 to 6
  • Freezing Absolutely


Ingredients for the meatballs

  • 400g half-lean ground pork
  • 400g medium-lean ground beef
  • 1 egg
  • 3 tablespoons grated parmesan
  • 2 tablespoons Italian spiced breadcrumbs
  • 1 teaspoon Italian spices
  • A drizzle of olive oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • Salt and pepper from the mill


  • 1 cup small pearl pasta
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • Olive oil
  • 2 celery stalks, sliced
  • 3 Nantes carrots, cut in 4 lengthwise, sliced
  • 4 cups coarsely chopped rapini
  • 1 large crust of parmesan cheese
  • 12 cups of chicken broth



  • In a large bowl, add the ingredients for the meatballs, season with salt and pepper generously and mix well with your hands. Form meatballs with about 1 1/2 teaspoon of the mixture at a time and set aside.
  • In a large pot heated over medium-high heat, add a drizzle of olive oil and brown the meatballs on all sides, a small amount at a time, for a total of 3 to 4 minutes. Reserve on a plate. Drain the fat in the pan.
  • In a large pot filled with salted boiling water, cook pasta according to package directions. Pour into a colander, rinse and set aside.
  • Reduce meatballs pan heat to medium, add the onion and garlic, then add a drizzle of olive oil. Cook 2 to 3 minutes, stirring constantly.
  • Add the celery and carrots then mix. Cook for 7 to 8 minutes, stirring. Season generously with salt and pepper.
  • Add the rapini, a thin drizzle of olive oil and cook for 2 minutes, stirring.
  • Add the Parmesan cheese crust, chicken broth and meatballs then season with salt and pepper. Bring to a boil, reduce heat to low and cover. Simmer for 20 minutes.
  • Add pasta and cook 2 minutes. Taste and adjust the seasoning.