Italian Meatball Soup Recipe
This hearty Italian Meatball Soup is a comforting bowl of rich flavors, featuring tender meatballs, vibrant vegetables, and a savory broth. Perfect for a cozy dinner, this soup is sure to warm you up!
Equipment
- 1 Large pot or Dutch oven
- 1 Mixing bowl
- 1 Baking sheet (optional)
- 1 Wooden spoon or spatula
- 1 Slotted spoon
Ingredients
- 1 lb ground beef Can substitute with ground turkey for a lighter version.
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup green beans, chopped Fresh or frozen.
- to garnish fresh basil Optional.
Instructions
- In a mixing bowl, combine ground beef, Parmesan cheese, breadcrumbs, egg, minced garlic, oregano, salt, and pepper. Mix until well combined. Shape into small meatballs, about 1 inch in diameter.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add meatballs and brown on all sides for about 5-7 minutes. Remove meatballs and set aside.
- In the same pot, add diced onion, carrots, and celery. Sauté until vegetables are soft, about 5 minutes.
- Add the diced tomatoes (with juices), chicken broth, and green beans. Stir to combine and bring to a simmer.
- Once simmering, gently add the browned meatballs back to the pot. Cover and allow to simmer for 15-20 minutes, or until the meatballs are cooked through.
- Taste the soup and adjust seasoning if needed. Serve hot, garnished with fresh basil if desired.
Notes
You can substitute ground beef with ground turkey for a lighter version.
For additional flavor, add a pinch of red pepper flakes for heat.
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for later use.