Italian Meatball Soup
You're going to love this Italian Meatball Soup. Easy and delicious, tender homemade beef meatballs and loaded with vegetables - it's a quick, hearty meal to satisfy all appetites!
Servings: 10
Calories: 237kcal
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
For Soup
- 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
- Prepare meatballs: In a large bowl, add together all of the meatball ingredients; mix well until well incorporated. Shape the meatballs so they are about 1 inch in diameter. This should produce about 25 - 30 meatballs - depending on how big you make them. Place the meatballs onto a plate and place them in the fridge until ready to use.
- Saute the sauteables: In a large dutch oven, heat the olive oil over medium high heat. Add in the onion, carrots, and celery and saute for about 5 minutes, until the onion and veggies are soft. Next, stir in the garlic and let cook for another 30 seconds.
- Build the soup: Add the broth and water to the dutch oven, followed by the tomatoes, cannellini beans, salt and pepper and Italian seasoning; bring everything to a boil.
- Cook meatballs: Remove meatballs from the fridge and add them to the soup 1 at a time. Once all the meatballs are in the dutch oven, reduce to medium heat, cover the pot, and let cook for about 20 minutes or until the meatballs are cooked through.
- Garnish and serve: When meatballs are fully cooked through, remove from heat and serve in individual bowls. Garnished with parmesan cheese and voila!
Notes
- In an airtight container this soup will last 3 - 4 days.
- You can definitely freeze your Italian meatball soup too. Stored in one large airtight container or store in individual containers and it will last 2 - 3 months. When you're ready to eat, thaw in the microwave or over the stove top over medium heat.
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 21g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 983mg | Potassium: 613mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2288IU | Vitamin C: 11mg | Calcium: 194mg | Iron: 4mg