Instructions:
- In a large mixing bowl, combine all the ingredients for the meatballs: ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined.
- Roll the mixture into small meatballs, about 1 inch in diameter. You should get approximately 20-24 meatballs.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook until the vegetables are softened, about 5 minutes.
- Pour in the beef or chicken broth and diced tomatoes with their juices. Add the dried Italian seasoning, salt, and pepper. Bring the soup to a simmer.
- Gently drop the meatballs into the simmering soup, one by one. Cook for about 10-12 minutes, or until the meatballs are cooked through and no longer pink in the center.
- Stir in the baby spinach leaves and let them wilt in the soup for a couple of minutes.
- Taste the soup and adjust the seasoning with salt and pepper if needed.
- Ladle the Italian meatball soup into bowls. Serve hot, garnished with grated Parmesan cheese and chopped fresh basil if desired.
This Italian meatball soup is deliciously comforting and perfect for a cozy dinner. Enjoy!
