Servings
Font
Back
Italian Meatball Soup
5 from 6 votes

Italian Meatball Soup

Healthy, hearty, delicious Meatball Soup loaded with carrots, celery, and potatoes.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 servings
Course: Dinner
Cuisine: Italian

Ingredients

For the meatballs:
  • 1 pound ground beef
  • 3 garlic cloves, minced
  • 1 egg large
  • 1/2 cup Parmesan Cheese freshly grated
  • 2 teaspoons Italian seasoning
  • 2 teaspoons parsley fresh, chopped
  • salt to taste, recommend minimum 1/2 teaspoon salt and 1/4 teaspoon pepper
  • black pepper to taste, recommend minimum 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 1 cup panko bread crumbs
  • 1/4 cup water lukewarm
  • 2 tablespoons olive oil
For the soup:
  • 1/2 teaspoon crushed red pepper
  • 2 yellow onion diced, about 1 cup
  • 6 carrot regular sized, peeled and chopped
  • 6 celery stalks, chopped
  • 8 small golden potatoes chopped, about 2 cups
  • 5 cloves garlic minced
  • beef broth 32 ounce container
  • chicken broth 32 ounce container
  • tomato paste 6 oz can
  • 1 teaspoon Worcestershire sauce optional
  • 2 bay leaf
  • salt to taste
  • black pepper to taste
  • 3/4 cup Parmesan Cheese grated
  • 1 tablespoon parsley fresh

Instructions

    Cup of Yum
  1. In a large bowl combine the beef, garlic, egg, cheese, Italian seasoning, parsley, salt, pepper, and panko; use your hands to combine. Slowly add the water, a few tablespoons at a time, using your hands to incorporate until combined. The mixture should be very moist but still hold its shape when rolled into meatballs. Using a measuring spoon, roll one tablespoon sized balls of meat into round, right balls; repeat with all meat.
  2. Add oil to a large dutch oven (or soup pot) and bring to a simmer over medium-heat. Add in the meatballs - all at once if there's room, or in two batches - and cook for 3 minutes on each side. Using a slotted spoon carefully remove the meatballs, transferring them to large plate; set aside until needed.
  3. Keep pan (and all remaining oil inside) on the burner over medium-heat.
For the soup:
  1. In the same *pan you cooked the meatballs, add crushed red pepper flakes and onion and saute for 6 minutes. Add in the carrots, celery, and potatoes and cook for 8 minutes, stirring occasionally.
  2. Add the garlic and cook for one minute. Add beef broth, chicken broth, tomato paste, and Worcestershire sauce (if using), stirring until combined and the tomato paste has completely dissolved into the broth. Increase heat to high and bring to a boil. Stir in the bay leaves, reduce to a simmer, and cook for 45 minutes, stirring occasionally. Add the meatballs back into the pot and cook for another 15 minutes. Stir in the cheese, taste for seasoning (add salt and pepper if needed), sprinkle with parsley, and serve at once. Add more cheese to each bowl, if desired.

Notes

  • *There should be enough oil in the pan left from the meatballs, so you shouldn't need to add more before adding the onions.