For the Meatballs:
- In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined.
- Shape the mixture into small meatballs, about 1 inch in diameter. You should get around 20-24 meatballs depending on the size.
- Place the meatballs on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until they are cooked through and lightly browned. Alternatively, you can brown the meatballs in a skillet over medium heat.
For the Soup:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes.
- Stir in the beef broth, diced tomatoes (with their juices), dried oregano, dried basil, salt, and pepper. Bring the soup to a simmer.
- Once the soup is simmering, add the cooked meatballs to the pot. Let the soup simmer for another 10-15 minutes to allow the flavors to meld together.
- Stir in the chopped spinach and cook for an additional 2-3 minutes, or until the spinach is wilted.
- If desired, add cooked pasta to the soup just before serving.
- Taste the soup and adjust the seasoning with salt and pepper if needed.
- Ladle the Italian Meatball Soup into bowls and serve hot, garnished with grated Parmesan cheese.
Enjoy your delicious and comforting Italian Meatball Soup! It’s perfect for a cozy night in or for sharing with family and friends.