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Ladel scooping meatball and bean soup.
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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!
Course Main Course, Soup
Cuisine American, Italian
Diet Low Calorie
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 -8
Calories 393kcal
Author Rena

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