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Gordon Ramsay Spicy Meatball Soup

Gordon Ramsay Spicy Meatball Soup - recipe card
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This spicy meatball soup is a bold, soul-warming bowl inspired by Gordon Ramsay’s love for hearty, flavorful dishes. Tender, juicy meatballs made from ground beef and turkey are simmered in a rich, spicy tomato broth with aromatics and herbs, finished with a touch of cream for balance. Each spoonful delivers a perfect kick of heat and deep savory satisfaction.

Ingredients

Scale
  • For the meatballs:
  • 1/2 lb ground beef (85% lean)
  • 1/2 lb ground turkey (93% lean)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 1/4 cup finely grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp red pepper flakes
  • 1 tsp dried oregano
  • 2 tbsp olive oil, for searing
  • For the soup:
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes (adjust to taste)
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups low-sodium beef broth
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup heavy cream (optional, for richness)
  • 1/4 cup fresh parsley, chopped, for garnish

Instructions

  1. In a small bowl, combine the panko breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs are hydrated and soft. This step, known as a panade, ensures the meatballs stay moist and tender during cooking.
  2. In a large mixing bowl, add the ground beef, ground turkey, soaked breadcrumbs, egg, Parmesan, minced garlic, salt, pepper, red pepper flakes, and oregano. Use your hands to gently mix until just combined—overmixing will make the meatballs tough. Roll the mixture into 1-inch meatballs (about 24 meatballs) and place them on a plate.
  3. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil shimmers, carefully add half of the meatballs in a single layer. Sear for 2-3 minutes per side until browned on all sides; they do not need to be cooked through. Transfer the seared meatballs to a plate and repeat with the remaining meatballs. Set aside.
  4. Reduce the heat to medium. In the same pot, add the remaining 2 tablespoons of olive oil if needed. Add the diced onion and red bell pepper. Cook, stirring occasionally, for 5-6 minutes until the vegetables are softened and the onion is translucent.
  5. Add the minced garlic, red pepper flakes, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute until fragrant, stirring constantly to prevent burning. This blooms the spices and deepens their flavor.
  6. Stir in the tomato paste and cook for another minute, mashing it into the vegetables. Add the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot with a wooden spoon.
  7. Pour in the beef broth and add the kosher salt and black pepper. Bring the soup to a simmer, then reduce the heat to medium-low. Gently return the seared meatballs to the pot. Simmer, uncovered, for 15-20 minutes, until the meatballs are cooked through and the flavors have melded. The internal temperature of a meatball should reach 165°F (74°C).
  8. Taste the broth and adjust seasoning. If using heavy cream, stir it in now and simmer for 2 more minutes. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Notes

Storage: Cool leftovers completely, then transfer to an airtight container and refrigerate for up to 4 days. Freezing: Freeze soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: Reheat on the stovetop over medium-low heat until hot, about 10 minutes. Alternatively, microwave individual portions in a covered bowl, stirring every 30 seconds. Do not boil, as this can toughen the meatballs. If soup thickens too much, add a splash of broth or water.

Nutrition

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Find it online: https://gordonramsayeats.com/gordon-ramsay-spicy-meatball-soup/