Easy Meatball Soup
This easy Meatball Soup is filled with tender meatballs, hearty beans, and a warm tomato broth. It’s a healthy and comforting weeknight dinner that’s perfect for a chilly day!
Servings: 6 -8
Ingredients
Meatballs
- 1/2 cup whole wheat breadcrumbs
- 1/2 cup milk
- 1 large egg
- 1/2 cup Parmesan cheese finely grated
- 1/4 cup fresh parsley leaves finely chopped
- 2 tsp kosher salt
- Freshly ground black pepper
- 1 pound lean ground beef
Soup
- 4 cups beef broth or bouillon
- 30 oz cannellini beans 2 cans, drained and rinsed
- 30 oz crushed tomatoes 2 cans, undrained
- 2-3 cloves garlic minced
- 1/2 tsp kosher salt
- 1/4 tsp coarse ground black pepper
- 1 teaspoon Italian Seasoning
- 2/3 cup Parmesan cheese shredded
- A few sprigs of fresh thyme to garnish
Instructions
Meatballs
- Start by preparing the meatballs.
- Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
- In a small bowl combine the breadcrumbs and milk and allow it to soak for a bit.
- In a large bowl, add all the remaining ingredients of the meatballs. Add in the soaked breadcrumbs and use your clean hands to thoroughly mix.
- Take a spoon of mixture and roll it to form a 1.5-inch diameter meatball. Place on the prepared sheet pan. Repeat with remaining meat mixture.
- Bake at 400F for about 12-15 minutes.
Soup
- Once the meatballs are almost done, place the broth to a large soup pot and bring to a boil.
- Add in the cooked meatballs, beans, tomatoes, garlic, and seasonings.
- Simmer over medium-low heat for about 18-20 minutes to allow the flavors to meld.
- Serve soup hot and topped with shredded parmesan and fresh thyme. Enjoy!
Notes
- Breadcrumbs: We use whole wheat breadcrumbs, but you can use regular or a gluten-free substitute as well.
- Ground beef: Use a lean ground beef for a low-fat, high-protein meal.
- Beans: Cannellini beans can be substituted with great northern or navy beans.
- Broth: Use canned broth or beef bouillon and hot water.
- Italian seasonings: We used an Italian Seasoning mix, but you can substitute it with another brand or a homemade mix.
- For tender meatballs, be careful not to overmix the meat mixture. That will make the meat tough.
- To avoid overcooking, simmer the soup gently instead of boiling it.
- Storage: Store in a sealed container in the fridge for up to 3 days.
- Freezing: Freeze cooled soup in a sealed container for up to 3 months. Freeze cooked meatballs for up to 3 months, then thaw and add to soup.
Nutrition
Serving: 2cups | Calories: 393kcal | Carbohydrates: 42g | Protein: 38g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 2488mg | Potassium: 842mg | Fiber: 11g | Sugar: 8g | Vitamin A: 751IU | Vitamin C: 18mg | Calcium: 419mg | Iron: 8mg