Description
Italian Meatball Soup is a warm and hearty dish that brings the flavors of Italy right to your kitchen. This comforting soup features tender meatballs made from lean ground beef, fresh herbs, and breadcrumbs, all simmered in a rich vegetable broth with diced tomatoes, zucchini, and carrots. It’s a versatile recipe that invites creativity—feel free to add your favorite vegetables or spices! Perfect for weeknight dinners or cozy gatherings, this Italian Meatball Soup not only fills your belly but also warms your heart. With simple preparation steps and minimal cooking time, even novice cooks can create this delightful meal that’s sure to impress family and friends alike.
Ingredients
- 1 lb lean ground beef
- 1/2 cup breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 medium zucchini, diced
- 2 medium carrots, diced
- Salt and pepper to taste
Instructions
- In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, parsley, salt, and pepper until mixed.
- Form into one-inch meatballs and place on a baking sheet.
- Heat olive oil in a pot over medium heat; brown meatballs on all sides for about five minutes. Set aside.
- In the same pot, sauté onions, zucchini, carrots, and garlic until softened.
- Pour in vegetable broth and diced tomatoes; stir well.
- Return meatballs to the pot; simmer for 20 minutes until cooked through.
Notes
– For added texture or heat, consider mixing in red pepper flakes or incorporating different veggies like spinach or bell peppers.
– You can make the meatballs in advance and freeze them for quick meals later.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg