Beans, Bows, Meatball, Tomato Soup

This is the kind of soup that makes you want to eat it standing at the stove before it even makes it to the table.

Handmade beef meatballs with Parmesan and parsley get browned until golden, then dropped into a simmering pot of basil tomatoes, chickpeas, beef broth, and Italian seasoning.

Bow-tie pasta cooks right in the soup, soaking up all that tomatoey, meaty goodness.

Torn spinach and sliced mushrooms go in at the very end so they stay bright and tender.

It feeds six to eight, reheats like a dream, and tastes even better the next day.

Kitchen Tips

• Brown the meatballs in a separate pan first, then drain the fat. This keeps the soup broth clean and adds a caramelized crust to the meatballs.
• Cook the pasta directly in the soup for exactly 8 minutes. It absorbs the broth and carries more flavor than pasta cooked separately in plain water.
• Add the spinach and mushrooms last so the spinach just wilts and the mushrooms keep their texture.
• If making ahead, let the soup cool with the heat off and the lid on for up to 30 minutes. Reheat gently on low so the pasta doesn’t get mushy.

Variations

• Use turkey or pork in place of beef for the meatballs.
• Swap bow-ties for ditalini or small shells for a more traditional Italian wedding soup feel.
• Finish each bowl with a drizzle of olive oil and extra grated Parmesan.