Description
This hearty Italian Meatball Soup features tender homemade meatballs simmered in a flavorful broth loaded with vegetables, tomatoes, and cannellini beans. Perfect for a comforting and nourishing meal, this soup combines savory Italian seasonings with wholesome ingredients for a delicious and satisfying dish that the whole family will enjoy.
Ingredients
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
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ 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
- ½ teaspoon black pepper, or to taste
- 1 tablespoon Italian seasoning
- ⅓ cup grated Parmesan cheese, for garnish
Instructions
- Prepare Meatballs: In a large mixing bowl, combine the ground beef, finely chopped onion, minced garlic, Italian seasoning, egg, salt, black pepper, and grated Parmesan cheese. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into 1-inch meatballs, yielding about 25-30 meatballs. Place them in the refrigerator to chill while preparing the soup base.
- Sauté Vegetables: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chopped onion, diced carrots, and chopped celery to the pot. Sauté the vegetables for several minutes until they become softened and fragrant. Stir in the minced garlic and cook for an additional minute until aromatic.
- Make Soup: Pour in the low-sodium beef broth and water, then add the canned diced tomatoes and rinsed cannellini beans. Season the soup with salt, black pepper, and Italian seasoning. Stir well and bring the mixture to a rolling boil over high heat.
- Cook Meatballs: Gently add the chilled meatballs to the boiling soup. Reduce the heat to low, cover the pot, and let the soup simmer for approximately 20 minutes, or until the meatballs are fully cooked through and tender.
- Serve: Remove the pot from heat. Ladle the soup into bowls and garnish each serving with a sprinkle of grated Parmesan cheese. Serve warm and enjoy the comforting flavors of homemade Italian Meatball Soup.
Notes
- Using extra lean ground beef helps reduce fat content without sacrificing flavor.
- Meatballs can be shaped in advance and refrigerated for convenience.
- Adjust seasoning to taste, especially salt and pepper, depending on the broth used.
- For extra spice, consider adding red pepper flakes during the sauté step.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
