Meatball Soup
User Reviews
5.0
18 reviews
Excellent
Meatball Soup
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This meatballs soup has homemade meatballs that are simmered in a hearty tomato vegetable soup, making for a delicious dinner in one bowl that the whole family will love.
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Ingredients
Homemade Meatballs
- 1 pound lean ground beef
- 2 large eggs
- 1/2 cup crushed saltine crackers
- 1/4 cup powdered Parmesan
- 1 1/4 tablespoons dried parsley
- 2 whole fresh garlic cloves minced finely
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
Soup Base
- 1 tablespoon butter
- 1 cup white onion finely diced
- 1 tablespoon minced garlic
- 1-2 teaspoon Italian seasoning
- one ounce can diced tomatoes
- 6-7 cups beef broth
- 1 tsp Worcestershire sauce
- 2 cups frozen vegetables
- 3/4 cup ditalini pasta or other short pasta
Topping
- salt and pepper to taste
- freshly shredded Parmesan cheese
Instructions
Homemade Meatballs
- Preheat your oven to 400 °F. Spray a large baking sheet with cooking spray and set aside.
- Put all the ingredients for the meatballs in large bowl. Mix until all ingredients are well incorporated.
- Once the meat is well mixed take a small amount and roll into a ball that's around 1/2 inch to an inch in diameter. (depends what size of meatballs you want in the soup) Place on the baking sheet. Repeat until you have used all of the meat mixture.
- Place in the oven to bake for 15 minutes until browned all over and have reached an internal temperature of 165 °F.
- Remove and place on a plate lined with paper towel to drain them on until you add into the soup.
Soup Base
- Melt the butter in a large pot over medium-high heat. Add in the onions, and fry until softened and translucent.
- Add the garlic and cook for 1-2 minutes, until browned and fragrant. Add in the Italian seasoning and heat for 30 seconds. Taste and add more seasoning if desired.
- Add the canned tomatoes, 6 cups of beef broth, Worcestershire sauce. Stir to combine, then add in the cooked meatballs, frozen vegetables and uncooked pasta to the pot. Bring to a low simmer, then reduce the heat and cover.
- Cook for 8-9 minutes or until the pasta and vegetables are tender. Add more broth at this point if the soup is too thick for your liking.
- Taste and add salt and pepper as desired.
- Serve with grated Parmesan cheese on top.
Notes
- If you would like to use frozen meatballs, simmer them for 10 minutes in the broth, THEN add in the vegetables and pasta!
- Add more seasonings to taste, I find that I always like more Worcestershire sauce personally.
Nutrition Information
Show Details
Calories
335kcal
(17%)
Carbohydrates
32g
(11%)
Protein
28g
(56%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
117mg
(39%)
Sodium
1346mg
(56%)
Potassium
657mg
(19%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
3262IU
(65%)
Vitamin C
9mg
(10%)
Calcium
121mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 28g | 56% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 117mg | 39% |
| Sodium | 1346mg | 56% |
| Potassium | 657mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 3262IU | 65% |
| Vitamin C | 9mg | 10% |
| Calcium | 121mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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