Lemony Meatball Soup

Tender herb-and-parmesan meatballs and tiny pasta simmer in a bright lemon broth in this easy one-pot meatball soup.

Course Dinner, Main Course

Cuisine Greek, International

Prep Time 25

Cook Time 30

Servings

Calories 671kcal

Add the basil, spearmint, parsley, garlic, the roughly chopped onion, and ¼ cup of the olive oil to a food processor. Pulse until finely chopped.
In a large bowl, combine the ground beef and pork, eggs, ½ cup of the parmesan, ¾ cup of the breadcrumbs, the herb mixture, cumin, oregano, red pepper flakes, and 2 teaspoons of sea salt. Mix gently without overworking the meat. If the mixture is too wet to hold its shape, add more breadcrumbs, up to 1 cup total. With lightly wet palms, shape into 1½-inch meatballs.
Heat the remaining ¼ cup of olive oil in a large Dutch oven over medium heat until shimmering. Brown the meatballs 3 or 4 at a time, 2 to 3 minutes per batch, turning to brown all sides. Transfer to a plate and repeat with the rest.
Add the diced onion, season with a pinch of salt, and cook for 2 minutes, stirring and scraping up the browned bits from the bottom of the pot.
Return the meatballs to the pot and add the stock. Bring to a gentle boil, then reduce the heat to an active simmer. Cook, stirring gently now and then, 8 to 10 minutes, until the meatballs reach 160°F (71°C) inside.
Stir in the remaining ½ cup of parmesan and the pasta. Simmer until the pasta is tender, following the package time.
Stir in the lemon juice and zest. Season with salt and pepper to taste. Ladle into bowls, top with fresh herbs and red pepper flakes, and serve with lemon wedges and crusty bread.

Meat: Ground turkey works too. It's wetter, so add a little more breadcrumbs and chill the shaped meatballs for 30 minutes before browning.
Cheese: Kefalotiri or pecorino romano can replace the parmesan.
Breadcrumbs: Use plain, unseasoned breadcrumbs; seasoned ones make the soup too salty. Start with ¾ cup and add more only if the mixture is too soft to shape. Homemade crumbs vary in how much moisture they absorb.
Herbs: If you don't have fresh herbs, use about one-third the amount of dried.
Pasta: Any small soup pasta works; adjust the cooking time to the package. If making ahead, cook the pasta separately so it doesn't absorb the broth.
Food safety: Cook the meatballs to 160°F (71°C).