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Italian Meatball Soup Recipe

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4.2 from 9 reviews

A hearty and comforting Italian Meatball Soup featuring tender ground beef meatballs simmered in a flavorful broth with fresh vegetables, herbs, and parmesan cheese. Perfect for a family meal, this soup combines the rustic tastes of Italy in a warm, nourishing bowl.

Ingredients

Meatballs

  • 3/4 lb. ground beef
  • 1/2 cup freshly shredded parmesan cheese, plus more to serve
  • 3 tbsp. chopped fresh parsley
  • 1 egg
  • 2 cloves garlic, minced
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. ground oregano
  • 2 tsp. lemon juice

Soup

  • 3 tbsp. olive oil
  • 7 cups low-sodium beef stock
  • 2 cups water
  • 1/2 tsp. kosher salt
  • 2 tbsp. tomato paste
  • 1/4 cup fresh parsley leaves
  • 2 bay leaves
  • 1 tsp. black peppercorns
  • 3/4 cup chopped onion
  • 3/4 cup chopped carrot
  • 3/4 cup chopped celery
  • 1 cup chopped russet potato
  • 1/2 lb. green cabbage, thinly sliced

Instructions

  1. Make the meatballs: In a large bowl, combine the ground beef, parmesan cheese, chopped parsley, egg, minced garlic, kosher salt, black pepper, ground oregano, and lemon juice. Mix well and then form the mixture into small 1-inch meatballs. Chill the formed meatballs in the refrigerator for 30 minutes to firm up.
  2. Brown the meatballs: Heat olive oil in a heavy pot over medium-low heat. Add the chilled meatballs and brown them briefly on all sides, being careful not to cook them through. Once browned, remove the meatballs from the pot and set aside on a plate.
  3. Prepare the soup base: To the same pot, add the low-sodium beef stock, 2 cups of water, kosher salt, and tomato paste. Bring the mixture to a boil, then reduce heat to a simmer and cook for about 30 minutes to develop the soup flavor.
  4. Add herb bundle: Gather fresh parsley leaves, bay leaves, and black peppercorns into a cheesecloth bundle and tie it securely. Add this herb bundle to the simmering soup to infuse it with aromatic flavors.
  5. Add vegetables: Add chopped onion, carrots, celery, and russet potatoes to the pot. Continue to simmer the soup for 15 more minutes to soften the vegetables. Afterward, remove and discard the herb bundle.
  6. Finish the soup: Add the thinly sliced green cabbage and the browned meatballs back into the pot. Bring the soup to a boil again, then reduce heat to a gentle simmer and cook for 8 to 10 minutes until the meatballs are cooked through and cabbage is tender.
  7. Serve: Ladle the hot soup into bowls and sprinkle generously with freshly grated parmesan cheese before serving for a delicious finishing touch.

Notes

  • For extra flavor, use homemade beef stock if available.
  • Chilling the meatballs before browning helps them hold their shape.
  • Adjust seasoning with salt and pepper to taste after cooking.
  • Leftover soup can be refrigerated for up to 3 days or frozen for later use.
  • Feel free to substitute ground turkey or chicken for a leaner version.

Find it online: https://dishcooks.com/italian-meatball-soup-recipe/