Description
A comforting and hearty Italian Meatball Soup made with flavorful meatballs, vegetables, cannellini beans, and a delicious broth. Topped with Parmesan cheese, this soup is a satisfying meal on its own.
Ingredients
Units
Scale
Meatballs
- 1 pound ground beef (extra lean)
- 1 small onion (chopped or shredded)
- 2 cloves garlic (minced)
- 1 tablespoon Italian seasoning
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup Parmesan cheese (grated)
For Soup
- 2 tablespoon olive oil
- 1 medium onion (chopped)
- 2 medium carrots (diced)
- 3 stalks celery (chopped)
- 3 cloves garlic (minced)
- 4 cup beef broth (low sodium)
- 2 cups water
- 29 ounce diced tomatoes (1 large can)
- 29 ounce cannellini beans (drained and rinsed)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1 tablespoon Italian seasoning
- 1/3 cup Parmesan cheese (for sprinkling over the top)
Instructions
- Prepare the Meatballs: In a bowl, combine ground beef, onion, garlic, Italian seasoning, egg, salt, pepper, and Parmesan. Form into meatballs.
- Cook the Soup: In a pot, heat olive oil. Sauté onion, carrots, celery, and garlic. Add beef broth, water, tomatoes, beans, salt, pepper, and Italian seasoning. Bring to a boil.
- Add Meatballs: Gently add meatballs to the soup. Simmer until meatballs are cooked through.
- Serve: Ladle soup into bowls and sprinkle with Parmesan cheese before serving.
Notes
- You can customize the vegetables in the soup based on your preference.
- Feel free to add additional seasonings or herbs for more flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 80 mg