Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6

Ingredients

For the Mini Meatballs

• 1 pound lean ground beef
• ½ pound ground Italian sausage
• ½ cup Italian-style breadcrumbs
• ⅓ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons milk

For the Soup

• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes (optional)
• 1 (24-ounce) jar marinara sauce
• 6 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 teaspoon granulated sugar (optional, to balance acidity)
• 1½ cups small pasta (ditalini, mini shells, or elbow macaroni)
• 2 cups fresh baby spinach
• Salt and freshly ground black pepper, to taste

For Serving

• Freshly grated Parmesan cheese
• Chopped fresh basil or parsley
• Extra cracked black pepper
• Crusty Italian bread or garlic bread

Equipment

• Large mixing bowl
• Large Dutch oven or soup pot
• Wooden spoon
• Small cookie scoop or teaspoon
• Measuring cups and spoons

Instructions

Step 1: Prepare the Mini Meatballs

In a large mixing bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, egg, garlic, parsley, Italian seasoning, onion powder, salt, black pepper, and milk.

Mix gently with your hands until just combined, being careful not to overmix.

Roll the mixture into small meatballs about 1 inch in diameter and place them on a plate or baking sheet.

Step 2: Brown the Meatballs

Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.

Working in batches if necessary, brown the meatballs for 3–4 minutes, turning occasionally. They do not need to be fully cooked at this stage.

Transfer the browned meatballs to a clean plate and set aside.

Step 3: Sauté the Vegetables

Add the remaining tablespoon of olive oil to the same pot.

Add the onion, carrots, and celery.

Cook for 6–8 minutes until softened.

Stir in the garlic and cook for another 30 seconds until fragrant.

Step 4: Build the Broth

Add the tomato paste and cook for 1 minute, stirring constantly.

Mix in the Italian seasoning, oregano, and crushed red pepper flakes, if using.

Pour in the marinara sauce, chicken broth, and diced tomatoes.

If desired, stir in the sugar to mellow the acidity of the tomatoes.

Bring the soup to a gentle boil.

Step 5: Simmer the Meatballs

Carefully return the browned meatballs to the pot.

Reduce the heat to medium-low and simmer for 15–20 minutes, allowing the meatballs to cook through and flavor the broth.

Step 6: Cook the Pasta

Stir the pasta into the simmering soup.

Cook according to the package directions, usually 8–10 minutes, until the pasta is tender but still slightly firm.

Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

Step 7: Add the Spinach

Stir the baby spinach into the soup during the final 2 minutes of cooking.

Allow it to wilt completely before removing the pot from the heat.

Taste the soup and season with salt and freshly ground black pepper as needed.

Step 8: Serve

Ladle the hot soup into serving bowls.

Top generously with grated Parmesan cheese, fresh basil or parsley, and freshly cracked black pepper.

Serve immediately with warm crusty bread or garlic bread for dipping.

Serving Suggestions

This comforting soup pairs perfectly with:

• Garlic bread
• Cheesy breadsticks
• Caesar salad
• Italian chopped salad
• Bruschetta
• Roasted vegetables
• Focaccia bread
• Grilled cheese sandwiches

Storage

Refrigerator: Store cooled soup in an airtight container for up to 4 days.

Freezer: Freeze the soup without the pasta for up to 3 months. Cook fresh pasta separately when reheating for the best texture.

Reheating: Warm gently on the stovetop over medium heat or in the microwave. Add a splash of chicken broth if the soup has thickened during storage.

Tips for the Best Mini Meatball and Pasta Marinara Soup

• Keep the meatballs small so they cook quickly and are easy to eat with a spoon.
• Brown the meatballs before simmering to develop deeper flavor.
• Use a high-quality marinara sauce as the base for a rich, well-seasoned broth.
• Cook the pasta until just al dente, as it will continue to soften in the hot soup.
• Stir in the spinach at the end to preserve its bright color and tender texture.
• Freshly grated Parmesan melts beautifully into the soup and adds rich, savory flavor.
• If making the soup ahead of time, cook and store the pasta separately, then combine just before serving to prevent it from becoming overly soft.

Recipe Notes

• Ground turkey or chicken can be substituted for the beef and sausage for a lighter version.
• Kale can replace spinach for a heartier green.
• Add sliced mushrooms or zucchini for extra vegetables.
• For a richer broth, stir in a splash of heavy cream just before serving.
• Leftovers taste even better the next day as the flavors continue to develop, making this soup an excellent option for meal prep.