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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 20 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 fresh parsley chopped
  • 2 tbsp fresh basil chopped
  • 1 egg
  • 2 cloves of garlic minced
  • Sea Salt and Freshly Cracked Pepper to taste
  • dried oregano to taste
Soup:
  • 1 tbsp olive oil
  • ½ yellow onion diced
  • 2 carrots diced
  • 2-3 stalks of celery diced
  • 1 cup of russet potato peeled & diced
  • Sea Salt and Freshly Cracked Pepper to taste
  • dried oregano to taste
  • 1 bay leaf
  • 8 cups of beef broth
  • 1½ tbsp tomato paste
  • 2 cups of 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.