Italian Meatball Soup Recipe

Using canned beef broth and diced Italian-style tomatoes and frozen meatballs and vegetables helps assemble a quick pot of soup.

 

Italian Meatball Soup Recipe

Ingredients
  • 1 pound lean ground beef
  • ½ cup panko breadcrumbs
  • ¼ cup parmesan cheese, grated
  • 1 whole egg
  • 1 teaspoon Italian seasoning
  • 1 tablespoon extra virgin olive oil
  • 1 onion, diced
  • 3 medium carrots, diced
  • 3 stalks of celery, diced
  • 2 cups potatoes, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 (15 ounce) can fire roasted tomatoes, undrained
  • 1 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon worcestershire sauce
  • salt and pepper
  • parmesan cheese for serving, if desired
  • basil for serving, if desired
Instructions
  1. Add ground beef, breadcrumbs, cheese, egg and Italian seasoning to a large bowl. Mix to combine and portion into small / medium size meatballs.
  2. Meanwhile heat oil in a large pot.
  3. Add meatballs making sure not to over crowd the pan. (I had to do two batches).
  4. Cook on medium high heat for 3-4 minutes on each side.
  5. Take meatballs out of the pan.
  6. Add in onion, carrots, celery and potatoes. Sauté for 3-4 minutes. (If there is not enough leftover oil from the meatballs add some more in.)
  7. Add in garlic and cook for an additional minute.
  8. Stir in broth, tomatoes, seasoning, bay leaves and Worcestershire sauce.
  9. Bring to a boil then simmer for 30 minutes.
  10. Add meatballs back to the soup and cook for an additional 15 minutes or until the meatballs are cooked all the way through and the potatoes are tender.
  11. Season with salt and pepper to taste.
  12. Serve hot with parmesan cheese and basil if desired.

Source : allrecipes.Com

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