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Gordon Ramsay Meatball Soup

Gordon Ramsay Meatball Soup
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This hearty meatball soup features tender, herb-infused beef and pork meatballs simmered in a rich, aromatic tomato broth with al dente pasta and earthy spinach. The broth is deeply savory from a soffritto base and a splash of Worcestershire sauce, while the meatballs stay juicy thanks to a panade of soaked bread. It’s a complete, soul-warming meal that delivers both comfort and chef-level precision.

Ingredients

Scale
  • 2 tbsp olive oil, divided
  • 1 medium onion (about 6 oz / 170 g), finely diced
  • 2 medium carrots (about 4 oz / 113 g total), peeled and finely diced
  • 2 celery ribs (about 2 oz / 57 g total), finely diced
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes (optional for heat)
  • 1 lb (454 g) ground beef (80/20 blend)
  • 8 oz (227 g) ground pork
  • 1/2 cup (35 g) fresh breadcrumbs, made from 1 slice white bread
  • 1/4 cup (60 ml) whole milk
  • 1 large egg, lightly beaten
  • 1/4 cup (15 g) fresh flat-leaf parsley, finely chopped
  • 2 tbsp (30 ml) Worcestershire sauce
  • 1 1/2 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 6 cups (1.42 L) low-sodium chicken broth
  • 1 can (14.5 oz / 411 g) crushed tomatoes
  • 1 cup (100 g) dried ditalini pasta (or other small soup pasta)
  • 2 cups (60 g) fresh baby spinach, roughly chopped
  • 1/4 cup (15 g) fresh basil leaves, chiffonade, for garnish
  • 1/4 cup (25 g) grated Parmesan cheese, for serving

Instructions

  1. Prepare the panade: In a small bowl, combine the fresh breadcrumbs and whole milk. Stir gently, then let stand for 5 minutes until the bread absorbs the liquid and forms a soft paste. This panade ensures the meatballs stay moist and tender by preventing the proteins from over-tightening during cooking.
  2. Make the meatball mixture: In a large bowl, combine the ground beef, ground pork, beaten egg, panade, chopped parsley, 1 tablespoon of Worcestershire sauce, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Use your hands to gently mix until just combined — overworking will make the meatballs dense and tough.
  3. Form and brown the meatballs: Roll the mixture into 20 uniform meatballs, about 1 1/2 tablespoons (20 g) each. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add half the meatballs in a single layer (do not crowd) and cook, turning occasionally, for 6-8 minutes until browned all over. Transfer to a plate; repeat with remaining meatballs. The browning builds deep, savory flavor but the meatballs will not be fully cooked through at this stage.
  4. Build the soffritto base: Reduce heat to medium and add the remaining 1 tablespoon olive oil to the pot. Add the finely diced onion, carrot, and celery (the soffritto). Cook, stirring frequently with a wooden spoon, for 6-8 minutes until the vegetables are softened and the onion turns translucent. Scrape up any browned bits from the bottom — those are concentrated flavor.
  5. Add aromatics and tomato concentrate: Stir in the minced garlic and red pepper flakes (if using). Cook for 1 minute until fragrant. Add the crushed tomatoes and the remaining 1 tablespoon Worcestershire sauce. Cook for 2 minutes, stirring occasionally, to deepen the tomato flavor and reduce raw acidity.
  6. Simmer the broth: Pour in the chicken broth and add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Increase heat to high and bring to a boil, then reduce heat to medium-low to maintain a gentle simmer. The surface should show small, lazy bubbles — not a rolling boil, which can toughen meatballs.
  7. Cook the meatballs in broth: Carefully return the browned meatballs to the pot along with any collected juices. Cover with the lid slightly ajar and cook at a gentle simmer for 15 minutes. This allows the meatballs to finish cooking through while infusing the broth with their juices.
  8. Cook the pasta: Stir in the ditalini pasta. Simmer uncovered, stirring occasionally, for 8-10 minutes or until the pasta is al dente (tender but with a slight bite at the center). If the soup becomes too thick, add a splash of water or broth to adjust consistency.
  9. Finish with greens and herbs: Turn off the heat. Stir in the chopped baby spinach and let the residual heat wilt it for 1-2 minutes. Taste the broth and adjust seasoning with additional salt or pepper if needed. The spinach adds color and a mild earthy note that balances the rich tomato broth.
  10. Serve: Ladle the soup into warm bowls. Garnish each serving with fresh basil chiffonade and a generous sprinkle of grated Parmesan cheese. Serve immediately with crusty bread if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid; to prevent mushiness, consider cooking the pasta separately and adding it only to individual servings before reheating. To freeze, cool the soup completely without the pasta, then transfer to freezer-safe containers for up to 3 months. To reheat from frozen, thaw overnight in the fridge and warm gently over medium-low heat, or microwave in 1-minute intervals. If pasta is included, expect it to soften. Reheat on the stovetop over low heat until piping hot, stirring occasionally.

Nutrition

Keywords: Gordon Ramsay meatball soup, meatball soup recipe, Italian meatball soup, beef and pork meatballs, tomato broth soup, hearty soup with pasta, stovetop soup, weeknight dinner

Find it online: https://britishrecipes.uk/gordon-ramsay-meatball-soup/