Italian Meatball Soup
I have a terrible sore throat and stuffy nose so I wanted to make a comforting soup for dinner. I found this easy Italian meatball soup recipe on The Pioneer Woman’s site and decided to make it. I love all the ingredients in this hearty and filling soup, and the meatballs were tender and flavorful. It was easy to make, made the house smell delicious while simmering, and we all enjoyed it–especially my daughter.
Italian Meatball Soup
Meatballs:
- 1 lb ground beef
- ½ cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 1 egg
- 2 cloves of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- Dried oregano, to taste
- 1 tbsp olive oil
- ½ yellow onion, diced
- 2 carrots, diced
- 2-3 stalks of celery, diced
- 1 cup of russet potato, peeled & diced
- Sea salt and freshly cracked pepper, to taste
- Dried oregano, to taste
- 1 bay leaf
- 8 cups of beef broth
- 1½ tbsp tomato paste
- 2 cups of green cabbage, chopped
- Parmesan cheese, garnish
How to Make Italian Meatball Soup
Combine all the ingredients for the meatballs together and form small balls. Place in the refrigerator to chill for 30 minutes.
Heat the olive oil in a large Dutch oven over medium-high heat. Once it’s hot, add the meatballs and cook for 3-4 minutes until lightly browned all over. Remove the meatballs from the Dutch oven to a plate. Cover with tinfoil and set aside.
Turn the stove down to medium-low and add the onions, carrot, celery, and potato. Cook stirring occasionally for 4-5 minutes.
Add the bay leaf, beef broth, and tomato paste to the Dutch oven, and season with oregano, sea salt, and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 hour.
Add the meatballs and cabbage to the soup, taste, and re-season if needed. Serve topped with freshly grated Parmesan if desired. Enjoy.
Equipment
Ingredients
Meatballs:
- 1 lb ground beef
- ½ cup Parmesan cheese grated
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh basil chopped
- 1 egg
- 2 cloves of garlic minced
- Sea salt and freshly cracked pepper to taste
- Dried oregano to taste
Soup:
- 1 tbsp olive oil
- ½ yellow onion diced
- 2 carrots diced
- 2-3 stalks of celery diced
- 1 cup of russet potato peeled & diced
- Sea salt and freshly cracked pepper to taste
- Dried oregano to taste
- 1 bay leaf
- 8 cups of beef broth
- 1½ tbsp tomato paste
- 2 cups of green cabbage chopped
- Parmesan cheese garnish
Instructions
- Combine all the ingredients for the meatballs together and form small balls. Place in the refrigerator to chill for 30 minutes.
- Heat the olive oil in a large Dutch oven over medium-high heat. Once it's hot, add the meatballs and cook for 3-4 minutes until lightly browned all over. Remove the meatballs from the Dutch oven to a plate. Cover with tinfoil and set aside.
- Turn the stove down to medium-low and add the onions, carrot, celery, and potato. Cook stirring occasionally for 4-5 minutes.
- Add the bay leaf, beef broth, and tomato paste to the large Dutch oven, and season with oregano, sea salt, and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 hour.
- Add the meatballs and cabbage to the soup, taste, and re-season if needed. Serve topped with freshly grated Parmesan if desired. Enjoy.
