Cooking Instructions

Preheat your oven to 350°F. In a mixing bowl, combine your choice of ground meat, egg, flour, salt, and crushed red pepper. Mix well until fully combined, then use a 1/2 tbsp scoop to form the mixture into mini meatballs. Place them on a baking sheet and bake for 12 minutes, or alternatively, sauté them in olive oil in batches for 2-3 minutes until browned.

In a large pot, heat olive oil or butter over medium heat. Sauté chopped garlic, onions, and bell peppers (if using) until softened and fragrant. This should take about 5 minutes.

Add the tomato paste, hot sauce, and spices (dried basil, oregano, thyme, salt, and pepper) to the pot. Cook for 1 minute, stirring frequently to incorporate the spices into the mixture.

Pour in your choice of broth and diced tomatoes. If you're using cauliflower rice or pasta, add it at this stage. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.

If you prefer a creamy texture, blend the soup base until smooth. Then, add the cooked meatballs back into the pot and let them simmer with the soup for an additional 10 minutes. If you're using pasta, add it now and cook until al dente.

Stir in heavy cream, if desired, and add fresh spinach. Cook until the spinach wilts. Serve the soup hot, garnished with fresh basil, ricotta cheese, and Parmesan cheese. Optionally, add pearl couscous or baby spinach just before serving.

Extra Tips

When preparing your Tomato Meatball Soup, feel free to experiment with additional vegetables for extra nutrition and flavor. Carrots, zucchini, or even kale can be great additions.

If you want a spicier kick, increase the amount of hot sauce or crushed red pepper. This soup also stores well, so make a larger batch and enjoy the leftovers for a quick meal throughout the week!