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Italian Meatball Soup Recipe

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4.1 from 7 reviews

This hearty Italian Meatball Soup combines tender homemade meatballs with a flavorful mix of vegetables, beans, and tomatoes in a rich beef broth. Perfect for a comforting meal, this soup is packed with savory Italian seasonings and topped with freshly grated Parmesan cheese for an authentic Italian taste.

Ingredients

Meatballs

  • 1 pound ground beef (extra lean)
  • 1 small onion (chopped or shredded)
  • 2 cloves garlic (minced)
  • 1 tablespoon Italian seasoning
  • 1 large egg
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup Parmesan cheese (grated)

Soup Base

  • 2 tablespoon olive oil
  • 1 medium onion (chopped)
  • 2 medium carrots (diced)
  • 3 stalks celery (chopped)
  • 3 cloves garlic (minced)
  • 4 cup beef broth (low sodium)
  • 2 cups water
  • 29 ounce diced tomatoes (1 large can)
  • 29 ounce cannellini beans (drained and rinsed, 1 large can or 2 small ones)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 1 tablespoon Italian seasoning
  • ⅓ cup Parmesan cheese (for sprinkling over the top)

Instructions

  1. Prepare meatballs: In a large bowl, combine all the meatball ingredients including the ground beef, small onion, minced garlic, Italian seasoning, egg, salt, pepper, and Parmesan cheese. Mix thoroughly until well incorporated.
  2. Shape meatballs: Form the mixture into 1-inch diameter meatballs. This should yield about 25 to 30 meatballs depending on size. Place the meatballs on a plate and refrigerate until ready to use.
  3. Sauté vegetables: Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, diced carrots, and chopped celery. Sauté for about 5 minutes until the onions and vegetables are softened. Stir in minced garlic and cook for an additional 30 seconds.
  4. Build the soup base: Pour in beef broth and water into the Dutch oven with the sautéed vegetables. Add diced tomatoes, cannellini beans, salt, pepper, and Italian seasoning. Bring the mixture to a boil.
  5. Cook meatballs in soup: Remove meatballs from the fridge and gently add them to the boiling soup one at a time. After all meatballs are added, reduce heat to medium, cover the pot, and simmer for about 20 minutes or until meatballs are fully cooked through.
  6. Garnish and serve: Once the meatballs are cooked, turn off the heat. Ladle the soup into individual bowls and sprinkle each serving with grated Parmesan cheese. Serve hot and enjoy the comforting flavors of this Italian classic.

Notes

  • For extra flavor, you can add a pinch of crushed red pepper flakes when sautéing the vegetables.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • To make it gluten-free, ensure the Italian seasoning and broth do not contain gluten ingredients.
  • For a lighter version, substitute ground turkey for ground beef and use low-fat Parmesan cheese.
  • The soup freezes well; freeze in airtight containers and thaw overnight in the refrigerator before reheating.

Find it online: https://cookedbygrace.com/italian-meatball-soup-recipe/