HEARTY ITALIAN MEATBALL SOUP | ALLRECIPES
A very hearty, flavorful soup. Use whatever small shaped pasta you like.
Provided by Suzanne Call
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.
Nutrition Facts : Calories 271.6 calories, CarbohydrateContent 30.8 g, CholesterolContent 49.3 mg, FatContent 8.9 g, FiberContent 3.2 g, ProteinContent 16.7 g, SaturatedFatContent 3.2 g, SodiumContent 498.1 mg, SugarContent 1.2 g
MEATBALL SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
This meatball soup recipe is a hearty meal. It's great for chilly days. —Sue Miller, Walworth, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese. Freeze Option: Divide cooled soup in individual portions; freeze up to 3 months.
Nutrition Facts : Calories 248 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 778mg sodium, CarbohydrateContent 30g carbohydrate (8g sugars, FiberContent 6g fiber), ProteinContent 20g protein.
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- To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure. After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes. Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.
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