Italian Meatball Soup (Print Version)

# Ingredients:

→ Meatballs

01 - ½ pound ground pork
02 - ½ pound ground beef (80% lean)
03 - ½ teaspoon black pepper
04 - 1 teaspoon salt
05 - 3 cloves garlic, finely chopped
06 - ¼ cup finely shredded Parmesan cheese
07 - ½ cup Italian-style breadcrumbs
08 - ½ cup heavy cream (or milk)
09 - 1 large egg, whisked

→ Soup Base

10 - 1 cup small pasta (like cavatappi)
11 - 2 cups fresh spinach leaves
12 - ½ cup heavy cream
13 - 1 teaspoon hot sauce (optional)
14 - 2 tablespoons tomato paste
15 - 3 cloves garlic, finely minced
16 - ½ cup diced bell peppers (any mix of colors)
17 - 1 yellow onion, diced small
18 - 1 tablespoon butter
19 - 1 tablespoon olive oil
20 - 1½ cups beef stock
21 - 3 cups chicken stock
22 - 1 teaspoon Worcestershire sauce
23 - 2 cans (14.5 oz each) diced tomatoes, not drained

→ Seasonings

24 - 1 pinch red chili flakes
25 - Salt and pepper to your liking
26 - 1 teaspoon dried oregano
27 - 1 teaspoon dried basil
28 - 1 teaspoon mustard powder
29 - 1 teaspoon dried parsley

→ For Serving

30 - Red chili flakes for sprinkling
31 - ½ cup grated Parmesan cheese
32 - 8 ounces soft ricotta cheese

# Instructions:

01 - Combine the beaten egg and heavy cream in a big mixing bowl. Stir in the breadcrumbs, letting them soak for about a minute. Sprinkle in Parmesan cheese, garlic, salt, and pepper. Add the pork and beef, carefully combining everything until just mixed—don’t overdo it!
02 - Roll the meat mixture into small balls, roughly 1 inch in size. Heat some olive oil in a large soup pot over medium-high heat, and work in batches to brown each meatball for a couple of minutes. Set them aside for later—they'll finish cooking later in the broth.
03 - Puree the canned tomatoes to your liking. In the same pot, melt some butter and cook onions until soft and golden, about 10 minutes. Toss in the diced peppers and cook for another few minutes. Mix in the garlic, tomato paste, Worcestershire, and spices, cooking briefly before moving to the next step.
04 - Pour in the chicken and beef stocks along with the blended tomatoes. Bring the pot to a boil, then reduce the heat and simmer for about 15 minutes to let the flavors meld. Toss in the pasta and browned meatballs, letting them cook until the pasta softens.
05 - Lower the heat and stir in heavy cream along with the spinach. Stir until the spinach is wilted and mixed in. Serve while it’s hot, adding a dollop of ricotta, grated Parmesan, and extra chili flakes on top.

# Notes:

01 - Soaking breadcrumbs in cream makes the meatballs super soft and moist.
02 - Cooking onions slowly gives the soup a sweeter, richer taste that balances the tomatoes.
03 - For a thicker soup, just let it simmer longer before adding the pasta.

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