Best Italian Meatball Soup Recipes

HEARTY ITALIAN MEATBALL SOUP

Steps:

• Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.

ITALIAN MEATBALL AND CHEESE TORTELLINI SOUP

Steps:

• Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.

ITALIAN MEATBALL SOUP

Steps:

• To make the meatballs, add the ground beef, grated Parmesan, 3 tablespoons of the parsley, the lemon juice, ground oregano, garlic, egg, 1/4 teaspoon salt and 1/2 teaspoon ground pepper to a bowl and mix together well. Roll the mixture into 1-inch balls.
• In a large pot, heat the olive oil over medium-high heat. Brown the meatballs in batches, turning to brown all sides, 3 to 4 minutes per batch. No need to cook them all the way as they'll go back into the soup later. Remove them with a slotted spoon and set aside.
• Now, grab some beef stock and pour it into a pot. Add some salt and pepper. Stir in the tomato paste--it adds so much yummy richness. Make a bouquet garni by adding the peppercorns, bay leaves and remaining 1/4 cup parsley to a piece of cheesecloth and tying it into a bundle using kitchen twine; drop it right into the soup. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
• Remove the bouquet garni, which now resembles a jellyfish with jaundice. Go ahead and discard it; it's lived a full life. Add the diced potatoes, carrots, celery and onions and the sliced cabbage. Finally, in go the browned meatballs. Let the soup simmer long enough for the vegetables to get slightly tender and the meatballs to cook all the way through, another 20 minutes or so.
• You can sprinkle the soup with some freshly grated Parmesan if you'd like one last dose of decadence. Serve with crusty bread.

ITALIAN MEATBALL SOUP - QUICK

Steps:

• Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
• Add meatballs, pasta and frozen veggies.
• Return to boiling, reduce heat.
• Simmer covered, about 10 minutes or till pasta and veggies are tender.
• Ladle soup into bowls and sprinkle with cheese.

ITALIAN CHICKEN MEATBALL AND BEAN SOUP

Steps:

• Preheat oven to 400°. In a large bowl, combine egg, stuffing mix and salt. Add chicken; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place in a greased 15x10x1-in. baking pan. Bake until cooked through, 14-17 minutes., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add celery, carrots and onion; cook and stir until carrots are softened, 5-7 minutes. Stir in Italian seasoning and garlic; cook 1 minute longer., Add beans, broth and lemon zest; bring to a boil. Reduce heat to low. Stir in spinach and meatballs; cook just until spinach is wilted. Stir in lemon juice.

ITALIAN MEATBALL 'N' BEAN SOUP

Steps:

• In a large bowl, combine the egg, milk and bread crumbs. Crumble sausage and turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches; drain. , Transfer meatballs to a 3-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low 5-6 hours or until a thermometer inserted in a meatball reaches 160°. If desired, top with additional sliced green onion.

ITALIAN MEATBALL TORTELLINI SOUP

Steps:

• 1. Put the thawed meatballs in a 6 quart crockpot.
• 2. In a large bowl, mix the other ingredients except the tortellini, baby spinach and parmesan cheese. Don't forget the salt and pepper. Pour the soup mixture over the meatballs. Cover and cook on high for one hour.
• 3. Then add the tortellini, stir well and cook one more hour.
• 4. Add the baby spinach, stir and cook another 15 mins or until wilted. ( do not cook this too long or your tortellini will be mushy)
• 5. To serve: Add a little shaved parmesan in the bottom of your serving bowls. ladle the soup in the bowls and add a little more shaved parmesan cheese on top. Serve and enjoy

ITALIAN MEATBALL SOUP RAPIDO

Steps:

• Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered. Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes. Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.

ITALIAN TURKEY MEATBALL SOUP

Steps:

• In a large soup pot, sauté the onion in oil for a couple of minutes, then add garlic, celery, carrots, and red bell pepper. Cook for about 15 minutes, stirring occasionally.
• Add zucchini and cook another 5 minutes. Add Italian Seasoning and cook for another few minutes.
• Add canned tomatoes, chicken broth, wine, barley and freshly ground black pepper. Simmer for 30 minutes.
• If too thick, add about a cup of water. Add frozen turkey meatballs; bring back to a boil and simmer another 20 minutes.
• Add spinach; simmer 5 more minutes. Taste and add salt, if necessary, and simmer another few minutes.
• Top each bowl with cheese and serve with salad and freshly baked bread or dinner rolls. (see Oatmeal Dinner Rolls.).

ITALIAN MEATBALL & TORTELLINI SOUP

Steps:

• 1. Thoroughly mix ground beef and italian sausage together and shape into bite-sized meatballs. Fry meatballs in large skillet, turning frequently, until browned. Drain fat from meatballs.
• 2. You may cook this soup in a large crockpot, or in a large kettle on top of the stove.
• 3. Place the meatballs, beans, tomatoes, diced onion, minced garlic, beef base, italian seasoning, parsley, and water into crockpot, on high heat. (If using a kettle on the stove, cook on medium heat)
• 4. When soup is simmering in the crockpot (about 2-3 hours), add in the tortellini and the italian vegetables. Soup will need to be brought back up to a good simmer before serving. (If using a kettle, add tortellini and italian vegetables after soup has boiled for about 15 minutes. Return soup to a boil, reduce heat, and let simmer for about another 30 minutes before serving.)
• 5. I serve this hearty soup with a nice heated loaf of Italian or French bread, warmed hard rolls, or sometimes garlic toast.

KK'S ITALIAN MEATBALL SOUP

Steps:

• Heat oil in a large pot over high heat. Saute onion, carrots, celery, and garlic until onion is pale golden, about 4 minutes. Pour broth and water into pot; cover the pot and bring mixture to a boil.
• Stir beans and meatballs into broth mixture; bring to a boil, reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until vegetables are tender and meatballs are heated through, about 20 minutes.
• Mix spinach, Asiago cheese, salt, and pepper into soup; simmer until spinach wilts, about 1 minute.

ITALIAN CHICKEN MEATBALL SOUP WITH BARLEY

Steps:

• Mix seasonings and dried herbs in a small bowl.
• Rinse barley and drain it.
• Combine barley in a large soup pot with the 9 cups of chicken broth, about HALF the herb mixture, and 3 of the cloves of crushed garlic.
• Bring to a simmer and cook covered for 30 minutes.
• Meanwhile, mix together the meatball ingredients and form into balls the size of walnuts in the shell (you will get 20 or more).
• When the barley/broth mixture has simmered for 30 minutes, add in the remaining 3 crushed garlic cloves, the rest of the seasonings and dried herb mixture, the meatballs, and the carrots and onion.
• Bring soup back to a low simmer, and cook for another 30 minutes, stirring gently every 10 or 15 minutes so meatballs won't stick to the bottom or break apart.
• Serve soup topped with chopped parsley and a generous handful of grated Parmesan cheese.

ITALIAN MEATBALL SOUP

Steps:

• Peel carrots with vegetable peeler. Finely chop carrots, celery and onions.
• Lightly spray pot(4qt) with oil and add carrots, celery and onion. Cook over medium heat 4-5 minutes or until vegetables begin to brown, stirring occasionally.
• Push vegetables to one side of pot. Add tomato paste; cook and stir 1-2 minutes or until paste begins to caramelize.
• Add pressed garlic and seasoning; mix well. Stir in tomatoes; broth and water; bring to a simmer.
• Cut meatballs in half; add to soup. Simmer an additional 10-12 minutes; season to taste with salt and black pepper. Serve hot and garnish with Ciabatta Croutons.
• Ciabatta Croutons:.
• Pre heat Oven to 425 degrees. Slice loaf into 1 inch cubes. Toss cubes with olive oil and arrange in an even layer on pan. Bake 12-14minutes or until golden brown.

BONNIE'S ITALIAN MEATBALL SOUP

Steps:

• MAKE SOUP: IN A 5 QT. KETTLE, ADD OLIVE OIL AND HEAT OIL FOR 2 OR SO SECONDS, THEN ADD THE GARLIC AND THE TOMATO PASTE. LET COOK TO WELL BLENDED. THEN ADD CRUSHED TOMATOES, WHOLE TOMATOES, WHITE WINE, CHICKEN STOCK AND THEN LET IT COME TO A BOIL. ONCE IT COME TO A BOIL YOU THEN ADD ALL THE SEASONINGS. NOW LOWER THE HEAT TO A LOW TO SIMMER, AND LET COOK . MAKE MEATBALLS WHILE SOUP IS SIMMERING. MAKE MEATBALLS: IN A EXTRA LARGE BOWL ADD ALL INGREDIENTS. NOW WITH VERY GOOD WASHED HANDS, MIX THE MIXTURE UNTIL VERY WELL BLENDED. THEN TAKE A LARGE MELON BALLER TO FORM THE MEATBALLS. THAT WILL MAKE SURE THE SAME SIZE OF ALL OF THEM. WET YOUR HANDS WITH WATER AND THAT WILL HELP TO FORM THE MEATBALLS FASTER FOR YOU AND NOT STICK TO YOUR HANDS. ONCE THE MEATBALLS ARE ALL ROLLED OUT YOU THEN DROP THEM ONE BY ONE INTO THE SOUP POT. NOW YOU WILL PUT A COVER ON THE POT, SO AS TO, COOK THE MEATBALLS. COOK FOR ANOTHER 45 MINUTES. ONCE YOU HAVE COOK THE SOUP FOR 1 HOUR AND 45 MINUTES THE SOUP IS DONE OR WHEN A FORK IN THE CENTER OF THE MEATBALL COMES OUT CLEAN. ENJOY!! MAKES 8 TO 10 SERVINGS OR FOR A CROWD!

PAMPERED CHEF ITALIAN MEATBALL SOUP

Steps:

• Peel carrots. Finely chop carrots, celery and onion with a food chopper.
• Lightly spray a 4 quart casserole with oil and add carrots, celery and onion. Cook over medium heat for 4-5 minutes or until vegetables begin to brown, stirring occasionally.
• Push vegetables to one side of casserole. Add tomato paste; cook 1-2 minutes or until tomato paste begins to caramelize.
• Add pressed garlic and seasoning mix; mix well. Stir in tomatoes, broth and water; bring to a simmer.
• Cut meatballs in half; add to soup. Simmer an additional 10-12 minutes; season to taste with salt and pepper.

ITALIAN MEATBALL SOUP

Steps:

• Combine all meatball ingredients, shape into golf ball size balls and chill for 20 minutes.
• In a large dutch oven add 2 tbls olive oil and brown meatballs in a couple of batches.
• Store meatballs for later.
• Add another 2 tbls olive oil and saute all the veggies except for the kale.
• Add stock, water bay leaf, Italian seasoning and addition garlic.
• Simmer for 30 minutes.
• Add meatballs and kale and simmer for approx 20 minutes longer.
• Serve with shaved parmesan cheese and crusty bread.

ITALIAN MEATBALL AND ESCAROLE SOUP

Steps:

• In a medium bowl, combine ground turkey, egg white, garlic, parsley, Parmesan cheese, salt and pepper.
• Mix lightly to blend. Shape into 16 meatballs.
• In a large soup pot, bring chicken broth to a boil. Add meatballs and orzo, reduce heat to medium-low, cover and simmer 15 minutes or until meatballs are cooked through.
• Add escarole and lemon juice. Cover and simmer 5 minutes, or until escarole is tender.
• Serve sprinkled with more Parmesan cheese.

MICHAEL CHIARELLO'S ITALIAN MEATBALL SOUP

Steps:

• Mold the beef, oregano, and onion into tiny meatballs.
• Add to the broth until some rise to the surface.
• Add the orzo.
• Cook until tender.
• Buen Provecho!

WARMING, HEALTHY ITALIAN MEATBALL SOUP

Steps:

• In a large pot, over med-high heat, place oil, onions & garlic. Cook, stirring 1-2 mins. Add spinach. Cook, stirring, for 2 mins.
• Add broth, ( I used 4 cups but if u want less liquid, use 3 cups,) and bring to a boil. Add meatballs, ( still frozen,) diced, crushed tomatoes, pasta sauce, salt, pepper & Italian seasoning. Stir, add carrots. Stir in elbow macaroni.
• Bring to a boil then lower heat to medium. Cook, stirring a few times to blend. Cook 15 minutes. Lower heat to med-low & let simmer for 20-30 mins or until pasta is done. Top w/ parsley, pour into bowl & sprinkle w/ parmesn cheese. Great w/ homemade biscuits.

ITALIAN MEATBALL SOUP

Steps:

• Heat oven to 350ºF.
• Mix meat, onions, bread crumbs, 1/4 cup steak sauce, egg and oregano just until blended. Shape into 24 (1-inch) meatballs; place on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 25 min. or until done.
• Transfer meatballs to Dutch oven or large deep skillet. Add remaining steak sauce, water, tomatoes, sugar and basil; stir. Bring to boil. Stir in pasta; cover. Simmer on low heat 10 min. Add vegetable blend; stir. Simmer, covered, 10 min. or until vegetables are tender.