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Italian Meatball Soup
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Italian Meatball Soup

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
20 mins
Cook Time
1 hr 15 mins
Additional Time
30 mins
Total Time
2 hrs 5 mins
Servings: 4
Course: Main Course, Lunch
Cuisine: Italian

Ingredients

Meatballs:
  • 1 lb ground beef
  • ½ cup Parmesan Cheese grated
  • 2 tbsp parsley chopped, fresh
  • 2 tbsp basil chopped, fresh
  • 1 egg
  • 2 cloves garlic minced
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked
  • oregano to taste, dried
Soup:
  • 1 tbsp olive oil
  • ½ yellow onion diced
  • 2 carrot diced
  • 2-3 celery diced, stalks
  • 1 cup russet potato peeled & diced
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked
  • oregano to taste, dried
  • 1 bay leaf
  • 8 cups beef broth
  • 1½ tbsp tomato paste
  • 2 cups green cabbage chopped
  • Parmesan Cheese garnish

Instructions

    Cup of Yum
  1. Combine all the ingredients for the meatballs together and form small balls. Place in the refrigerator to chill for 30 minutes.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Once it's hot, add the meatballs and cook for 3-4 minutes until lightly browned all over. Remove the meatballs from the Dutch oven to a plate. Cover with tinfoil and set aside.
  3. Turn the stove down to medium-low and add the onions, carrot, celery, and potato. Cook stirring occasionally for 4-5 minutes.
  4. Add the bay leaf, beef broth, and tomato paste to the large Dutch oven, and season with oregano, sea salt, and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 hour.
  5. Add the meatballs and cabbage to the soup, taste, and re-season if needed. Serve topped with freshly grated Parmesan if desired. Enjoy.