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Meatball Soup Recipe

Recipe by Pedro M. A. Neves

This Italian meatball soup, known as zuppa di polpettine, combines tender herb-infused meatballs with a light tomato broth enriched with fresh vegetables and pasta. A humble yet satisfying dish that appears on family tables throughout Italy, it brings together simple ingredients into a warming, complete meal that's both nourishing and deeply flavorful.

Ingredients

• 200g ground beef
• 100g ground pork
• 50g grated Parmigiano-Reggiano
• 30g breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 15ml whole milk
• 5ml fresh parsley, chopped
• 2.5ml salt
• 1.25ml black pepper
• 1.25ml dried oregano
• 30ml extra virgin olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 800ml canned crushed tomatoes
• 500ml beef or chicken stock
• 100g small pasta (ditalini or stelline)
• 5g fresh basil leaves
• salt and pepper to taste

Instructions

1. Combine ground beef, ground pork, grated Parmigiano-Reggiano, breadcrumbs, egg, minced garlic, milk, parsley, salt, pepper, and oregano in a bowl. Mix gently with your hands until just combined, being careful not to overwork the mixture.

2. Wet your hands lightly with cold water. Roll the meat mixture into uniform balls approximately 2cm in diameter. You should yield about 20-24 meatballs.

3. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the meatballs for 2-3 minutes per side until they develop a golden crust. Transfer to a plate.

4. In the same pot, add diced onion, carrot, and celery. Sauté over medium heat for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas.

5. Pour in the crushed tomatoes and stock. Bring to a gentle simmer, then carefully return the browned meatballs to the pot. Reduce heat to medium-low and simmer for 15 minutes to allow flavors to meld.

6. Add the small pasta to the soup and continue cooking for 8-10 minutes, stirring occasionally, until the pasta is tender but still has slight bite.

7. Taste the soup and adjust seasoning with salt and pepper as needed. Tear fresh basil leaves directly into the pot just before serving.

Substitutions

• Replace beef and pork with 300g ground turkey or chicken for a leaner version
• Substitute regular pasta with gluten-free ditalini for a gluten-free meal
• Use vegetable stock instead of meat stock and reduce the total meat to 150g per serving for a lighter broth
• Replace Parmigiano-Reggiano with Pecorino Romano for a more assertive, saltier cheese flavor

Tips

• Keep your hands moist but not wet when rolling meatballs to prevent sticking and ensure even, compact balls
• For extra depth of flavor, sauté the meatballs until deeply browned; don't skip this step as it builds the foundation of the broth
• Add the pasta near the end of cooking to prevent it from becoming mushy and absorbing too much broth
• This soup actually tastes better the next day as flavors continue to develop; reheat gently on the stovetop and add a splash of stock if needed

Zuppa di polpettine is a cherished Italian comfort food that varies by region, with southern Italy favoring more tomato-forward versions and the north incorporating more broth. This dish reflects the Italian philosophy of cucina povera—poor kitchen—where humble ingredients are transformed through careful technique and quality components into something greater than their individual parts.

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