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–+ servings
Italian Meatball Soup

Italian Meatball Soup

Warm your soul with a bowl of Italian Meatball Soup. Packed with tender meatballs, hearty veggies, and rich broth, this comforting recipe is perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g ground beef (extra lean)
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 tbsp Italian seasoning
  • 1 large egg
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup grated Parmesan cheese

Equipment

  • Large pot or Dutch oven
  • Mixing bowl
  • Wooden spoon
  • Sharp knife
  • Slotted spoon

Method
 

  1. In a large mixing bowl, combine all the meatball ingredients and mix thoroughly. Shape into small balls and refrigerate.
  2. Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for another 30 seconds.
  3. Pour in beef broth and water, then stir in diced tomatoes, cannellini beans, salt, pepper, and Italian seasoning. Bring to a boil.
  4. Gently drop into the soup the chilled meatballs, cover, and cook for about 20 minutes, stirring occasionally.
  5. Once meatballs are cooked, ladle soup into bowls and sprinkle with Parmesan. Serve with bread or salad.

Nutrition

Calories: 380kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 950mgPotassium: 700mgFiber: 8gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 15mgIron: 20mg

Notes

This soup can be made ahead of time; it tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Try substituting ground beef with turkey or chicken for a lighter option, or use vegetable broth for a vegetarian version. Don’t skip the garlic bread; it's a perfect accompaniment!
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