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4.7 from 147 votes

Italian Meatball Soup

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! 

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 10
Calories: 236 kcal
Course: Soup , Lunch
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. When meatballs are fully cooked through, remove from heat and serve in individual bowls. Garnished with parmesan cheese and voila!

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

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

% 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.