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Italian Meatball Soup Recipe

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4.1 from 77 reviews

This hearty Italian Meatball Soup combines tender homemade meatballs with a savory beef broth enriched by fresh vegetables and herbs. Finished with a generous sprinkle of freshly grated Parmesan cheese, this comforting soup is perfect for a cozy family meal.

  • Total Time: 1 hr 15 mins
  • Yield: 8 servings

Ingredients

For the Meatballs:

  • 3/4 lb. ground beef
  • 1/2 cup freshly shredded Parmesan cheese, plus more to serve
  • 3 Tbsp. chopped, fresh parsley
  • 1 egg
  • 2 cloves garlic, minced
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. ground oregano
  • 2 tsp. lemon juice

For the Soup:

  • 3 Tbsp. olive oil
  • 7 cups low-sodium beef stock
  • 2 cups water
  • 1/2 tsp. kosher salt
  • 2 Tbsp. tomato paste
  • 1/4 cup fresh parsley leaves
  • 2 bay leaves
  • 1 tsp. black peppercorns
  • 3/4 cup chopped onion
  • 3/4 cup chopped carrot
  • 3/4 cup chopped celery
  • 1 cup chopped russet potato
  • 1/2 lb. green cabbage, thinly sliced

Instructions

  1. Prepare the Meatballs: In a large bowl, combine the ground beef, 1/2 cup Parmesan cheese, chopped parsley, egg, minced garlic, salt, black pepper, oregano, and lemon juice. Mix well. Shape the mixture into small 1-inch meatballs. Place them in the refrigerator to chill for 30 minutes, which helps them hold together during cooking.
  2. Brown the Meatballs: Heat olive oil in a heavy pot over medium-low heat. Add the chilled meatballs and brown them briefly on all sides, ensuring a nice crust without fully cooking through. Then remove meatballs and set aside on a plate.
  3. Start the Soup Base: To the same pot, add the beef stock, 2 cups of water, 1/2 teaspoon kosher salt, and tomato paste. Stir well and bring the mixture to a boil. Reduce heat to a simmer and cook for about 30 minutes to allow flavors to meld.
  4. Add Herb Bundle: Place the fresh parsley leaves, bay leaves, and black peppercorns into a piece of cheesecloth and tie securely to form an herb bundle. Add this bundle to the simmering pot to infuse the broth with aromatic flavors as it cooks.
  5. Add Vegetables and Continue Cooking: Add chopped onion, carrot, celery, and russet potato to the pot. Continue simmering for an additional 15 minutes until vegetables are tender. Remove and discard the herb bundle.
  6. Finish the Soup: Add the thinly sliced green cabbage and browned meatballs back into the pot. Bring the soup to a boil once more, then reduce the heat and simmer for 8 to 10 minutes until the meatballs are cooked through and cabbage is tender.
  7. Serve: Ladle the soup into bowls and generously sprinkle with freshly grated Parmesan cheese. Serve hot and enjoy this warm, comforting Italian classic.

Notes

  • Chilling the meatballs before cooking helps maintain their shape during browning and cooking.
  • Use low-sodium beef stock to better control the saltiness of the soup.
  • You can substitute ground beef for a mix of beef and pork for a richer meatball flavor.
  • For a thicker soup, lightly mash some of the potatoes before serving.
  • Leftovers keep well refrigerated for up to 3 days and reheat perfectly on the stovetop.
  • Author: Amelia
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipesvibe.com/italian-meatball-soup-recipe/