Meatball Soup
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
-
Servings
6
-
Calories
418 kcal
-
Course
Main Course
-
Cuisine
American
Meatball Soup
Report
Italian Meatball Soup is the perfect soup on a weeknight with homemade meatballs, pasta, vegetables in a tomato broth and Italian seasonings.
Share:
Ingredients
Meatballs
- 1 pound ground beef
- 1 teaspoon minced garlic
- ½ teaspoon dried parsley
- 1 egg
- ¼ cup Parmesan Cheese finely grated
- ½ cup Italian breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon pepper
Soup
- 2 teaspoons olive oil
- ½ cup onion finely diced
- 3 cloves garlic minced
- 15 ounces crushed tomatoes
- 16 ounces tomato sauce
- 6 cups low sodium beef broth
- 1 teaspoon dried Italian seasoning
- salt and pepper to taste
- 2 cups dry short pasta such as radiatore
- 2 Tablespoons fresh parsley chopped
- parmesan cheese for serving optional
Instructions
- Preheat the broiler.
- Start by making the meatballs. In a large mixing bowl combine all of the meatball ingredients using your hands to combine.
- Shape the meat mixture into small balls (1/2 inch to 3/4 inch in size). Place on a sheet pan lined with aluminum foil or sprayed with nonstick spray.
- Broil for 8-10 minutes until the meatballs are lightly browned.
- While the meatballs are cooking, heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and garlic. Cook for 4-5 minutes.
- Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.
- Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes, or until pasta is tender.
- Top with parsley. Serve with parmesan cheese if desired.
Notes
- FRIDGE: Place leftovers into an airtight container and store in the fridge for 3-4 days.
- FREEZER: I do not recommend freezing soup with the pasta in it as it can turn mushy. However, leftovers without noodles can be frozen for up to 3 months. Make sure you store it in a freezer-safe container. After reheating, add pasta and enjoy!
- For best results, reheat meatball soup on the stove-top until warm. If you are reheating leftovers that were stored with noodles, you may need to add a bit of extra broth to the soup.
- You can also put it in a microwave safe bowl and reheat it in the microwave until it is warm.
Nutrition Information
Show Details
Calories
418kcal
(21%)
Carbohydrates
43g
(14%)
Protein
28g
(56%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
1340mg
(56%)
Potassium
1277mg
(36%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
651IU
(13%)
Vitamin C
15mg
(17%)
Calcium
135mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 43g | 14% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 1340mg | 56% |
| Potassium | 1277mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 15mg | 17% |
| Calcium | 135mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
