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4.7 from 23 votes

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! 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Lunch, Soup
Cuisine: Italian
Keyword: italian meatball soup, meatball soup
Servings: 10
Calories: 237kcal

Ingredients

Meatballs

  • 1 lb ground beef extra lean
  • 1 small onion chopped or shredded
  • 2 cloves garlic minced
  • 1 tbsp Italian seasoning
  • 1 large egg
  • ½ tsp salt
  • ¼ tsp pepper
  • cup Parmesan cheese grated

For Soup

  • 2 tbsp 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 oz diced tomatoes (1 large can)
  • 29 oz cannellini beans drained and rinsed (1 large can or 2 small ones)
  • 1 tsp salt or to taste
  • ½ tsp pepper or to taste
  • 1 tbsp Italian seasoning
  • 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

  1. In an airtight container this soup will last 3 - 4 days.
  2. 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

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