Italian Meatball Soup

Introduction

There’s something incredibly comforting about a bowl of hearty soup, especially when it’s filled with flavorful meatballs and vibrant vegetables. This Italian Meatball Soup has quickly become a family favorite in our household. On chilly evenings, it’s the perfect dish to warm you up, and its delightful aroma fills the kitchen, inviting everyone to gather around the table. Each spoonful is a blend of savory meatballs, tender vegetables, and a rich broth that leaves you craving more. My family loves the combination of textures and flavors, and the best part? It’s easy to make and perfect for leftovers!

Ingredients

For the Meatballs:

• 1 pound ground beef (extra lean)
• 1 small onion, chopped or shredded
• 2 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 large egg
• ½ teaspoon salt
• ¼ teaspoon pepper
• ⅓ cup Parmesan cheese, grated

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 beef broth (low sodium)
• 2 cups water
• 29 ounces diced tomatoes (1 large can)
• 29 ounces cannellini beans, drained and rinsed (1 large can or 2 small ones)
• 1 teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• 1 tablespoon Italian seasoning
• ⅓ cup Parmesan cheese (for sprinkling)

Instructions

Prepare Meatballs

1. In a large bowl, combine the ground beef, chopped onion, minced garlic, Italian seasoning, egg, salt, pepper, and grated Parmesan cheese. Mix well until all ingredients are combined.
2. Form the mixture into small meatballs, about 1 inch in diameter.

Cook Meatballs

3. In a large pot, heat the olive oil over medium heat.
4. Add the meatballs to the pot, searing them until browned on all sides, about 5-7 minutes. Remove the meatballs from the pot and set them aside.

Prepare Soup

5. In the same pot, add the chopped onion, diced carrots, chopped celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

Add Broth and Veggies

6. Pour in the beef broth and water, followed by the diced tomatoes and cannellini beans. Season with salt, pepper, and Italian seasoning. Bring the mixture to a simmer.

Combine

7. Add the browned meatballs back to the pot. Simmer for an additional 15-20 minutes, or until the meatballs are cooked through and the vegetables are tender.

Serve

8. Ladle the soup into bowls, sprinkle with additional Parmesan cheese, and serve warm.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 320
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 850mg
• Carbohydrates: 30g
• Fiber: 7g
• Sugar: 4g
• Protein: 25g

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

How to Serve

• Ladle into bowls and garnish with extra Parmesan cheese.
• Pair with crusty bread or garlic bread for dipping.
• Serve with a side salad for a complete meal.
• For a touch of freshness, add chopped parsley or basil on top before serving.

Additional Tips

1. Meat Alternatives: For a healthier option, substitute ground turkey or chicken for the beef.
2. Make-Ahead: Prepare the meatballs a day in advance and refrigerate them until ready to cook.
3. Spice It Up: Add red pepper flakes for a bit of heat.
4. Vegetable Variations: Feel free to use other vegetables like bell peppers or zucchini.
5. Broth Choices: Experiment with homemade broth for enhanced flavor.

Recipe Variations

• Vegetarian Version: Substitute meatballs with plant-based meat or omit them altogether and increase the vegetables.
• Pasta Addition: Add cooked pasta, such as orzo or small shells, for a heartier soup.
• Different Beans: Swap cannellini beans for kidney beans or chickpeas.
• Herb Variations: Incorporate fresh herbs like thyme or rosemary for added flavor.

Serving Suggestions

• Serve with a side of warm, crusty bread to soak up the delicious broth.
• A simple arugula salad with lemon vinaigrette complements the soup perfectly.
• Pair with a glass of red wine for a cozy dinner.

Freezing and Storage

• Refrigeration: Store leftover soup in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze the soup in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ Section

1. Can I use frozen vegetables?

• Yes, frozen vegetables can be used, but be sure to adjust cooking times accordingly.

1. How do I know when the meatballs are done?

• The meatballs should reach an internal temperature of 165°F (74°C).

1. Can I add more beans?

• Absolutely! Adding more beans increases the fiber and protein content.

1. What can I substitute for beef broth?

• You can use chicken broth or vegetable broth as alternatives.

1. Can I use fresh tomatoes instead of canned?

• Yes, use about 6-8 fresh tomatoes, diced, if preferred.

1. Is this soup gluten-free?

• Yes, as long as you use gluten-free breadcrumbs for the meatballs.

1. Can I make this soup in a slow cooker?

• Yes, brown the meatballs first, then combine all ingredients in a slow cooker and cook on low for 6-8 hours.

1. What can I do with leftover meatballs?

• Use them in sandwiches, pasta dishes, or freeze them for future meals.

1. How can I make this soup more creamy?

• Stir in a splash of heavy cream or half-and-half just before serving.

1. What is the best way to reheat the soup?

• Reheat gently on the stove over low heat, stirring occasionally to prevent sticking.

Conclusion

This Italian Meatball Soup is more than just a meal; it’s a warm hug in a bowl that brings comfort and joy to any dinner table. Packed with flavor, nutrients, and a satisfying blend of ingredients, it’s a dish that appeals to both kids and adults alike. Whether you’re hosting a family dinner or just enjoying a quiet night at home, this soup is sure to become a staple in your cooking repertoire. So gather your ingredients, put on your apron, and get ready to indulge in a delicious bowl of Italian goodness!

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