Italian Meatball Soup
User Reviews
4.5
18 reviews
Excellent
Italian Meatball Soup
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Made with tender homemade meatballs, pasta, and veggies, this Italian Meatball Soup is cozy, comforting, and filled with the flavors of Italy. Perfect for chilly winter days!
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Ingredients
for the meatballs:
- 1 pound lean ground beef
- ⅓ cup bread crumbs
- ¼ cup grated parmesan
- 1 large egg beaten
- 1 large clove garlic minced
- 2 tablespoons minced fresh Italian parsley
- ½ teaspoon Morton kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
for the soup:
- 1 tablespoono unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 celery ribs chopped
- 3 medium carrots chopped
- 8 ounces button mushrooms sliced
- 3 large cloves garlic minced
- 1 can 28 ounces Red Gold®️ Whole Peeled Tomatoes - or substitute 1 can (14.5 ounces) Diced Tomatoes plus 1 can (15 ounces) Crushed Tomatoes
- 1 can 6 ounces Red Gold®️ Tomato Paste
- 6 cups reduced sodium beef broth
- 6 large leaves fresh basil torn
- 2 bay leaves
- 1 tablespoons dried Italian seasoning
- ½ teaspoon Morton kosher salt
- ½ teaspoon black pepper
- 2 cups uncooked ditalini pasta
- Freshly shredded parmesan optional for serving
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Instructions
- For the meatballs: In a medium bowl combine beef, bread crumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Use your hands to combine evenly, or fold with a wooden spoon.
- Form mixture into 40 meatballs, about 1 tablespoon each. I use a small scoop to portion quickly and evenly.
- Heat a large Dutch oven (or another heavy-bottomed soup pot) over medium to medium-high heat. I use a 6.75 quart Dutch oven - it's a great size for this recipe. Add olive oil. Once oil is shimmery, add meatballs. Turn meatballs occasionally, until all sides are nicely browned. Remove meatballs to a plate.
- For the soup: Using same Dutch oven over medium to medium-high heat, add butter and olive oil. Once shimmery, stir in onion, celery, carrots, mushrooms, and garlic. Sauté, stirring occasionally, about 10 to 15 minutes or until vegetables are softened.
- Dice half of the whole peeled tomatoes and add to pot. Randomly chop and then crush the remaining whole peeled tomatoes, using the back of a fork or a rigid pastry cutter. Add to the pot any accumulated juices and any tomato juice left in the can.
- Stir in tomato paste, to taste - I like to use between 4 and 6 ounces. Add beef broth, basil, bay leaves, Italian seasoning, salt, pepper, and meatballs. Turn heat up a bit and cook just until soup starts to boil. Then turn heat down to medium-low and simmer for 15 minutes or until meatballs are fully cooked and vegetables are soft and tender.
- While soup is simmering, cook ditalini pasta in boiling salted water, until al dente. Do not over cook. Drain pasta and set aside.
- To serve: Add cooked ditalini pasta to individual bowls and then ladle soup over the top. Sprinkle shredded Parmesan over the top.
Notes
- Cooking the pasta separately ensures that the pasta will not absorb excess liquid from the soup, which makes the pasta mushy. This is especially important if you anticipate having leftovers. I follow this same method when making Lasagna Soup.
Nutrition Information
Show Details
Serving
1
Calories
260kcal
(13%)
Carbohydrates
12g
(4%)
Protein
22g
(44%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
Cholesterol
81mg
(27%)
Sodium
709mg
(30%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 260kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 81mg | 27% |
| Sodium | 709mg | 30% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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