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–+ servings
Italian Meatball Soup

Irresistible Italian Meatball Soup for Cozy Family Nights

This Italian Meatball Soup is a comforting and customizable dish perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef or Turkey Substitute with ground chicken or plant-based alternatives if desired.
  • 1/2 cup Breadcrumbs Crushed crackers or gluten-free breadcrumbs can be used.
  • 1/2 cup Parmesan Cheese Pecorino Romano can be used for more flavor.
  • 1 large Egg Can substitute with a flax egg for a vegan option.
  • 2 cloves Garlic (minced) Garlic powder can be used as a substitute.
  • 1 tbsp Dried Italian Herbs Or use an Italian seasoning blend.
  • to taste Salt
  • to taste Black Pepper
For the Soup Base
  • 6 cups Chicken or Vegetable Broth Homemade is best or use bouillon cubes as an alternative.
  • 1 cup Heavy Cream Coconut cream works as a dairy-free substitute.
  • 2 cups Diced Carrots
  • 2 cups Diced Celery
  • 2 cups Diced Potatoes Seasonal veggies like zucchini or bell peppers can be swapped in.
  • 1 cup Frozen Green Peas Corn or green beans can be used instead.
For Garnish
  • 1/4 cup Fresh Parsley Recommended for garnish before serving.

Equipment

  • Large mixing bowl
  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground beef or turkey, breadcrumbs, grated Parmesan, egg, minced garlic, dried Italian herbs, salt, and black pepper. Mix until just combined and let rest for 10 minutes.
  2. Preheat a large pot or Dutch oven over medium heat with olive oil. Shape the meatball mixture into 1-inch balls and brown them for about 4-5 minutes until golden. Remove from pot.
  3. In the same pot, add diced carrots, celery, and potatoes. Sauté for 5-7 minutes until softened.
  4. Pour in chicken or vegetable broth, stir to combine, bring to a boil, and let simmer for 10 minutes.
  5. Add browned meatballs back, followed by heavy cream and frozen green peas. Simmer uncovered for another 10-15 minutes.
  6. Taste the soup and adjust seasoning with salt and pepper as needed. Optionally add fresh herbs.
  7. Ladle into bowls and garnish with chopped fresh parsley. Serve with crusty bread or buttered rolls.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 22gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 1200IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

This soup can be customized with different vegetables to suit your taste.

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