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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 minutes
Cook Time 35 minutes minutes
Total Time 55 minutes minutes
Servings 6 -8
Calories 393 kcal
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
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!
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.
Serving: 2 cups | Calories: 393 kcal | Carbohydrates: 42 g | Protein: 38 g | Fat: 11 g | Saturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 93 mg | Sodium: 2488 mg | Potassium: 842 mg | Fiber: 11 g | Sugar: 8 g | Vitamin A: 751 IU | Vitamin C: 18 mg | Calcium: 419 mg | Iron: 8 mg