Description
This Italian Meatball Soup is a hearty and comforting dish that’s perfect for a chilly evening. It’s packed with flavorful meatballs, tender vegetables, and a rich tomato-based broth, making it a satisfying and easy-to-prepare meal.
Ingredients
Units
Scale
For the Meatballs:
- 1 pound extra lean ground beef
- 1 small onion, finely chopped or shredded
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 cups water
- 1 (29 ounce) can diced tomatoes
- 1 (29 ounce) can cannellini beans, drained and rinsed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon Italian seasoning
- 1/3 cup grated Parmesan cheese, for garnish
Instructions
- Prepare Meatballs: Combine all meatball ingredients in a bowl and mix well. Shape into 1-inch meatballs (about 25-30 meatballs). Refrigerate until ready to use.
- Sauté Vegetables: Heat olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, and celery; sauté until softened. Stir in garlic and cook until fragrant.
- Make Soup: Add beef broth, water, diced tomatoes, cannellini beans, salt, pepper, and Italian seasoning to the pot. Bring to a boil.
- Cook Meatballs: Add meatballs to the boiling soup. Reduce heat, cover, and simmer for about 20 minutes, or until meatballs are cooked through.
- Serve: Remove from heat and serve in bowls, garnished with Parmesan cheese.
Notes
- Storage: Refrigerate leftovers for 3-4 days or freeze for 2-3 months.
- Reheating: Reheat thawed soup in the microwave or on the stovetop over medium heat.
Nutrition
- Serving Size: 1 Serving
- Calories: 300kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
