Easy Meatball Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 -8
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Calories
393 kcal
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Course
Main Course, Soup
Easy Meatball Soup
Description
Easy Meatball Soup combines home-baked meatballs made from lean ground beef, soaked whole wheat breadcrumbs, Parmesan, and herbs with a savory broth enriched with cannellini beans, crushed tomatoes, garlic, and Italian seasonings. The meatballs are baked at 400°F until lightly browned and then gently simmered in the broth to meld flavors without overcooking, preserving their tender texture. The soup's base is beef broth, adjusted with salt, pepper, and Italian herbs for depth.
The soup is finished with shredded Parmesan and fresh thyme sprigs, adding layers of aroma and salty richness. This soup serves as a satisfying meal, pairing protein and fiber in one pot and works well as a nourishing lunch or light dinner.
Practical tips include careful handling of the meat mixture to avoid toughness and gentle simmering instead of boiling to retain soup clarity and meatball tenderness. The soup and meatballs freeze well separately for convenience.
Ingredients
Meatballs
- 1/2 cup whole wheat breadcrumb
- 1/2 cup milk
- 1 large egg
- 1/2 cup Parmesan Cheese finely grated
- 1/4 cup parsley finely chopped, fresh leaves
- 2 tsp kosher salt
- black pepper freshly ground
- 1 pound ground beef lean
Soup
- 4 cups beef broth or bouillon
- 30 oz cannellini beans 2 cans, drained and rinsed
- 30 oz crushed tomatoes 2 cans, undrained
- 2-3 cloves garlic minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper coarse ground
- 1 teaspoon Italian seasoning
- 2/3 cup Parmesan Cheese shredded
- thyme to garnish, a few sprigs, fresh
Instructions
Meatballs
- Start by preparing the meatballs.
- Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
- In a small bowl combine the breadcrumbs and milk and allow it to soak for a bit.
- In a large bowl, add all the remaining ingredients of the meatballs. Add in the soaked breadcrumbs and use your clean hands to thoroughly mix.
- Take a spoon of mixture and roll it to form a 1.5-inch diameter meatball. Place on the prepared sheet pan. Repeat with remaining meat mixture.
- Bake at 400F for about 12-15 minutes.
Soup
- Once the meatballs are almost done, place the broth to a large soup pot and bring to a boil.
- Add in the cooked meatballs, beans, tomatoes, garlic, and seasonings.
- Simmer over medium-low heat for about 18-20 minutes to allow the flavors to meld.
- Serve soup hot and topped with shredded parmesan and fresh thyme. Enjoy!
Notes
- Whole wheat breadcrumbs can be substituted with regular or gluten-free options.
- Use lean ground beef to reduce fat content while keeping the meatballs moist.
- Cannellini beans can be swapped with great northern or navy beans.
- Simmer soup gently instead of boiling to keep meatballs tender and broth clear.
- Store soup in the refrigerator for up to 3 days; freeze soup and meatballs separately up to 3 months.
- Do not overmix meatballs to avoid tough texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 393kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 38g | 76% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 2488mg | 104% |
| Potassium | 842mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 751IU | 15% |
| Vitamin C | 18mg | 20% |
| Calcium | 419mg | 42% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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