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Dinner recipe · from the recipe book

Pork Meatball and Mushroom Tomato Noodle Soup

Tender fennel-free Italian-seasoned pork meatballs simmer with earthy mushrooms and short pasta in a garlicky tomato broth finished with Parmesan and basil.

Pork Meatball and Mushroom Tomato Noodle Soup

Ingredients

  • 1 lb450 gGround pork, 84% lean
  • ¼ cup30 gPlain dry breadcrumbs
  • 1 large50 gEggsbeaten
  • ⅓ cup grated30 gGrated Parmesandivided
  • 5 cloves15 gGarlicminced, divided
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • ½ tsp1 gBlack pepper
  • ½ tsp3 gSaltdivided
  • 1 tbsp15 gOlive oil
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 tbsp32 gTomato paste
  • 14½ oz411 gDiced tomatoes, canned
  • 4 cups960 gLow-sodium chicken broth
  • 6 oz170 gPasta, drysmall shape such as ditalini
  • 3 cups loosely packed90 gBaby spinach
  • ½ cup leaves12 gFresh basiltorn

Steps

  1. Prepare all vegetables first: slice the mushrooms, dice the onion and carrot, mince the garlic, and tear the basil.
  2. In a bowl, mix the pork-ground with the breadcrumbs, egg, half the parmesan, one third of the garlic, the oregano, black pepper and half the salt. Roll into about 24 small meatballs.
  3. Heat the olive oil in a Dutch oven over medium-high heat. Brown the meatballs on all sides, about 6 minutes, then move them to a plate (they finish cooking in the soup).
  4. In the same pot, cook the mushrooms until browned and their liquid evaporates, about 7 minutes. Add the onion and carrot and cook 4 minutes, then stir in the remaining two thirds of the garlic and the red pepper flakes for 30 seconds.
  5. Stir in the tomato paste and cook 1 minute, then add the tomatoes-canned, chicken broth and the remaining half of the salt. Bring to a boil.
  6. Return the meatballs to the pot, reduce to a simmer and cook 10 minutes.
  7. Add the pasta and simmer until tender, about 9 minutes; the meatballs should reach 160°F (71°C) in the center.
  8. Stir in the spinach until wilted. Ladle into bowls and top with the remaining half of the parmesan and the basil.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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