Gordon Ramsay Meatball Soup Recipe

This hearty, warming gordon ramsay meatball soup recipe is made with beef mince, rich chicken stock, and ready in 50 minutes. The moment the seared meatballs begin to simmer in the bubbling broth, the kitchen smells absolutely incredible. I love making a big batch of this for chilly weeknights.

Why This Classic Works

I used to drop raw meatballs straight into the broth to save time. I quickly learned that searing them first builds a deep crust that flavours the entire soup.

Combining beef and pork keeps the meatballs incredibly tender. The addition of small pasta and fresh spinach makes it a complete meal in a single bowl.

gordon ramsay meatball soup recipe Ingredients

For the Meatballs:

• 250g beef mince
• 250g pork mince
• 50g breadcrumbs
• 3 tbsp whole milk
• 1 large egg
• 40g parmesan cheese, grated
• 2 cloves garlic, minced
• 1 tbsp olive oil

For the Soup:

• 1 tbsp olive oil
• 1 medium onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1.2 litres chicken stock
• 400g chopped tomatoes (tinned)
• 100g small pasta (ditalini or macaroni)
• 100g fresh spinach

How To Make gordon ramsay meatball soup recipe

1. Prepare the panade: In a large bowl, mix the breadcrumbs and milk. Let it sit for 5 minutes to soften.
2. Mix the meatballs: Add the beef, pork, egg, parmesan, and minced garlic to the bowl. Mix gently with your hands and roll into small, bite-sized balls.
3. Sear the meatballs: Heat olive oil in a large pot over medium-high heat. Brown the meatballs on all sides for 5 minutes, then remove and set aside.
4. Cook the vegetables: In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until soft, then stir in the garlic for 1 minute.
5. Simmer the broth: Pour in the chicken stock and chopped tomatoes. Bring to a gentle boil, then lower the heat and simmer for 15 minutes.
6. Cook the pasta: Return the meatballs to the pot and add the pasta. Cook for 10 minutes until the pasta is tender and meatballs are cooked through.
7. Wilt the spinach: Remove from heat and stir in the fresh spinach. Let it sit for 2 minutes until wilted before serving.

Recipe Tips

• Keep meatballs small: Bite-sized meatballs cook faster and are much easier to eat with a spoon.
• Do not overmix: Handling the meat mixture too much will make the meatballs tough and dense.
• Cook pasta separately for leftovers: If you plan to store the soup, cook the pasta in a separate pot so it does not soak up all the broth.

What To Serve With Meatball Soup

Serve this hearty soup with thick slices of crusty sourdough bread to soak up the rich tomato broth. A simple green salad dressed with lemon and olive oil cuts through the richness nicely.

How To Store

Store leftover soup in an airtight container in the fridge for up to 3 days. The pasta will absorb liquid as it sits, so you may need to add a splash of water or stock when reheating.

You can freeze the soup for up to 3 months, but it is best to freeze it without the pasta and add fresh pasta when reheating.

FAQs

Can I use only beef mince?

Yes, you can use 100 percent beef instead of a mix. However, pork adds extra fat and moisture, which keeps the meatballs tender.

What other greens can I use?

Kale or Swiss chard work brilliantly in place of spinach. Just add them 5 minutes earlier so they have time to soften properly.

Can I make the meatballs ahead of time?

Absolutely. You can roll the meatballs and store them covered in the fridge for up to 24 hours before cooking.

Nutrition

• Calories: 420 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 850mg
• Total Carbohydrate: 32g
• Protein: 25g

Try More Recipes:

• Gordon Ramsay Avocado Gazpacho Recipe
• Gordon Ramsay Pea And Ham Soup Recipe
• Gordon Ramsay Bouillabaisse Recipe

gordon ramsay meatball soup recipe

Recipe by Sophie Lane

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Rich, comforting gordon ramsay meatball soup recipe features tender beef meatballs, small pasta, and fresh spinach ready in 50 minutes. Perfect for cosy family dinners.

Ingredients

• 250g beef mince

• 250g pork mince

• 50g breadcrumbs

• 3 tbsp whole milk

• 1 large egg

• 40g parmesan cheese, grated

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1 tbsp olive oil

• 1 medium onion, finely diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1.2 litres chicken stock

• 400g chopped tomatoes (tinned)

• 100g small pasta (ditalini or macaroni)

• 100g fresh spinach

Directions

• 1. Prepare the panade: In a large bowl, mix the breadcrumbs and milk. Let it sit for 5 minutes to soften.
• 2. Mix the meatballs: Add the beef, pork, egg, parmesan, and minced garlic to the bowl. Mix gently with your hands and roll into small, bite-sized balls.
• 3. Sear the meatballs: Heat olive oil in a large pot over medium-high heat. Brown the meatballs on all sides for 5 minutes, then remove and set aside.
• 4. Cook the vegetables: In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until soft, then stir in the garlic for 1 minute.
• 5. Simmer the broth: Pour in the chicken stock and chopped tomatoes. Bring to a gentle boil, then lower the heat and simmer for 15 minutes.
• 6. Cook the pasta: Return the meatballs to the pot and add the pasta. Cook for 10 minutes until the pasta is tender and meatballs are cooked through.
• 7. Wilt the spinach: Remove from heat and stir in the fresh spinach. Let it sit for 2 minutes until wilted before serving.