Italian Meatball Soup
User Reviews
4.7
147 reviews
Excellent
Italian Meatball Soup
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You're going to love this Italian Meatball Soup. Easy and delicious, tender homemade beef meatballs and loaded with vegetables - it's a quick, hearty meal to satisfy all appetites!
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Ingredients
Meatballs
- 1 pound ground beef extra lean
- 1 small onion chopped or shredded
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup Parmesan Cheese grated
For Soup
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 medium carrots diced
- 3 talks celery chopped
- 3 cloves garlic minced
- 4 cup beef broth low sodium
- 2 cups water
- 29 ounce diced tomatoes (1 large can)
- 29 ounce cannellini beans drained and rinsed (1 large can or 2 small ones)
- 1 teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 tablespoon Italian seasoning
- ⅓ cup Parmesan Cheese for sprinkling over the top
Instructions
- In a large bowl, add together all of the meatball ingredients; mix well until well incorporated. Shape the meatballs so they are about 1 inch in diameter. This should produce about 25 - 30 meatballs - depending on how big you make them. Place the meatballs onto a plate and place them in the fridge until ready to use.
- In a large dutch oven, heat the olive oil over medium high heat. Add in the onion, carrots, and celery and saute for about 5 minutes, until the onion and veggies are soft. Next, stir in the garlic and let cook for another 30 seconds.
- Add the broth and water to the dutch oven, followed by the tomatoes, cannellini beans, salt and pepper and Italian seasoning; bring everything to a boil.
- Remove meatballs from the fridge and add them to the soup 1 at a time. Once all the meatballs are in the dutch oven, reduce to medium heat, cover the pot, and let cook for about 20 minutes or until the meatballs are cooked through.
- When meatballs are fully cooked through, remove from heat and serve in individual bowls. Garnished with parmesan cheese and voila!
Equipments used:
Notes
- In an airtight container this soup will last 3 - 4 days.
- Meatballs – Use extra lean beef so the soup stays light and not greasy. Don’t overmix the mixture or the meatballs will be tough. Chill them briefly to help them hold their shape.
- Grated Onion – I like to grate the onion into the meatball mix for extra moisture and to help them stay tender (plus, no big onion chunks!).
- Beans – Cannellini beans are classic, but great northern or navy beans work just fine. Drain and rinse before adding.
- Soup Base – The combo of beef broth, tomatoes, and Italian seasoning gives you a rich base without hours of simmering.
- Parmesan – Stir some into the soup or just sprinkle on top. Freshly grated is best for flavor and melt factor.
Nutrition Information
Show Details
Serving
1serving
Calories
236kcal
(12%)
Carbohydrates
21g
(7%)
Protein
20g
(40%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
53mg
(18%)
Sodium
985mg
(41%)
Potassium
622mg
(18%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
2286IU
(46%)
Vitamin C
11mg
(12%)
Calcium
196mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 236kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 985mg | 41% |
| Potassium | 622mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 2286IU | 46% |
| Vitamin C | 11mg | 12% |
| Calcium | 196mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
147 reviews
Excellent
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