Mini Meatball Soup With Broccoli and Orecchiette
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- Kosher salt and black pepper
- 3tablespoons extra-virgin olive oil
- 2medium carrots, coarsely chopped
- 1large head broccoli, stalks and branches peeled and coarsely chopped, head cut into small florets
- 3garlic cloves, coarsely chopped
- 2quarts chicken broth
- 8ounces orecchiette
- 1pound hot Italian sausage, casings removed
- Freshly grated Parmesan, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
596 calories; 30 grams fat; 9 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 54 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 28 grams protein; 1375 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a medium saucepan of salted water to a boil.
- Step 2
In a large Dutch oven or heavy pot, heat the oil over medium-high. Add the carrots, broccoli stems and garlic, season with salt and pepper, and cook, stirring occasionally to keep the garlic from scorching, until softened, 3 to 5 minutes.
- Step 3
Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Taste and season with salt and pepper as it simmers.
- Step 4
Once the broth begins to simmer, add the pasta to the boiling water and cook until al dente. Drain the pasta and divide it among bowls.
- Step 5
While the pasta cooks and the broth simmers, use a ½ teaspoon measuring spoon to scoop little sausage meatballs and plop them into the broth. (You can also pinch ½-inch pieces of the sausage and roll them between your hands.) Return to a boil, add the broccoli florets, then reduce heat and simmer, stirring gently and occasionally, until the sausage is cooked through and the florets are bright green, 5 to 7 minutes. Season to taste with salt and pepper. Spoon the soup over the orecchiette. Finish with Parmesan.
Private Notes
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Cooking Notes
Jennifer
I wanted a deeper flavor. Made 2 adjustments: -Browned the meat, set aside and cooked carrot/garlic in the rendered fat. Then added the meat back I once the broth was boiling - Added a Parmesan rind. (I always have some in the fridge) Yummy. Fast.
ken
Not frying the meatballs means the flavour gets more fully dispersed into the broth and results in softer more spoon friendly meatballs! This soup is a keeper!
Elizabeth
Easy and fast. Used a bag of chopped lacinto kale rather than broccoli to keep all members of my family happy. Also threw in a diced sweet potato with the carrots. Finished with juice of half of a lemon to brighten. Great!
Laura
You haven’t made this soup yet? You MUST do EVERYTHING in your power to change that, starting right now! Seriously, this soup is amazing. Follow the instructions exactly — there is absolutely no need to brown the sausage. Cooking the sausage in the liquid makes the flavor of said sausage meld into the broth, which is something you truly, truly want. Trust me! I know, I’m a random stranger, but please, please, do yourself the favor of making this soup for you, your loved ones, whomever!
Eva
Included the broccoli, carrots, garlic, and onion. Very tasty. I also added fresh thyme, and fresh basil on top.
mcr
Really enjoyed. Took others’ suggestions and added onion. Threw in spinach because we had it on hand and was not sorry.
emma
Love this soup. I used ground pork and added spices (breadcrumbs, basil, oregano, a tiny bit of fenugreek, and toasted/ground fennel seeds), then made tiny meatballs. I also added half an onion. A healthy splash of shredded parm was crucial! Really good hearty soup, will definitely make again.
Bernice K
I made this pretty much as stated except I used broccolini which I think because of its slight bitterness was a nice counter to the sausage. I don’t think browning the sausage is a good idea. Not browning it allows it to infuse the soup with its flavor and keeps it soft. Very tasty and quick and simple. A lot like wedding soup but not as complicated.
Lilia
I didn’t have italian sausage to hand (my husband doesn’t eat pork so non-pork casing, uncooked turkey or chicken sausage is hard to find in NYC, surprisingly) - BUT I doctored some beyond beef (what I had) with Italian sausage spices and used that instead - it was phenomenal - and replaced broccoli with kale. Delish!
Terri
So delicious! Made this vegetarian by subbing in spicy Impossible sausage and veggie broth and kept the rest of the recipe. So decadent and easy to make!
Lopezian
Substituted vegetable broth and meatless Italian sausage, worked great.
Jenny
A really great, fast soup.
Geoffrey
Instead of cooking the pasta separately, I just added it to the broth before I started putting the sausage in. Came out perfectly, and with only pot, less energy, more flavor! (Also added mushrooms & leeks & a bit of random chard)
Allegra
I have made this at least 10x as is and love it. Last night, I added a pound of white button mushrooms (halved) just before adding the broccoli heads and it was even better! A pound may seem like a lot when you first throw them in but they shrink significantly as they cook.
TiminPS
This is such a great, easy recipe! I have made it many times and am always blown away by how much flavor you get from such simple ingredients. I use only hot Italian sausage and whatever combo of greens I have around: broccoli, kale, spinach, etc. It is even better the next day!
Kara
Made "as is" and loved. I think cooking the sausage in the broth really flavors the broth. If you are planning to not eat everything right away, I recommend adding the cooked pasta to an individual portion when reheating the soup, and cook the broccoli florets with each portion as you reheat as well. The spicy sausage makes this so buy a good quality one with lots of flavor. Delish!
Lilly
This is an easy soup to make that I continue to come back to. Oh….and it’s delicious!!
MKW
I followed suggestions of other readers and added an onion - used hot Italian chicken sausage- it was fabulous . Will make again I especially liked the pasta shape for this soup
KMC
Can this be made with turkey or chicken balls instead of meat?
Jenny
This is a nice, fast, weekday soup!
Charleston Eats
One of those great kitchen sink soups. Loosely followed, but added onion, mushrooms and celery. Also did a big squeeze of lemon and parm rind to add flavor. Added some extra broth for the extra veggies. I also cooked the pasta at the same time as meatballs - no need for two pots! Great soup for adults and kiddos - easy weeknight soup!
koob
Delicious and so fast exactly as written! Make this for dinner and feel so good and satisfied
louisa
“We really liked your soup and we’re going to make it again soon” Excellent reviews from the kiddos (and the adults).
kim
For how easy this recipe is, I would give this a 5/5. Super flavorful. We made it as written, but used spicy Italian chicken sausage from Trader Joe’s since ours doesn’t carry pork sausage. Don’t make the mistake I did and add the broccoli florets too early (they came out as mush by the end).
Julie
Delicious and so easy! I think I'll add extra veggies next time. I had trouble making the meatballs extra small, and I'm wondering if just sautéing the sausage with the veggie would give it the same flavor.
seasonalfeast
Delicious, easy and quick! Made mini meatballs from TJS sweet Italian chicken sausage ahead of time (refrigerated on a sheet pan lined with parchment). Sautéed garlic, carrot, celery, onion. Added a Parm rind to the broth. Replaced broccoli with baby spinach, skipped the pasta since we had garlic bread. Kids and husband loved it, definitely a keeper.
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