Description
Hearty and flavorful, this Italian meatball soup is perfect for a chilly evening. Loaded with root vegetables and parmesan, its pure comfort in a bowl.
Ingredients
Units
Scale
- 1 lbs (454 g) lean ground beef
- 1/2 cup (60 g) panko breadcrumbs
- 1/4 cup (25 g) parmesan cheese, grated
- 1 whole egg
- 1 tsp Italian seasoning
- 1 tbsp extra virgin olive oil
- 1 onion, diced
- 3 medium carrots, diced
- 3 stalks of celery, diced
- 2 cups (300 g) potatoes, diced
- 3 cloves garlic, minced
- 6 cups (1417 ml) beef broth
- 1 15-ounce can (425 g) fire-roasted tomatoes, undrained
- 2 bay leaves
- 1 tsp Worcestershire sauce
- Salt
- Pepper
- Parmesan cheese
- Basil
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, panko breadcrumbs, parmesan cheese, egg, and Italian seasoning. Mix thoroughly until well combined. Form the mixture into small to medium-sized meatballs and set aside.
- Sear the Meatballs: Heat olive oil in a large pot over medium-high heat. Working in batches if necessary, add the meatballs to the pot, ensuring not to overcrowd them. Sear the meatballs on each side for 3-4 minutes, turning to brown evenly. Remove the meatballs from the pot and set aside on a plate.
- Sauté the Vegetables: In the same pot, add the onion, carrots, celery, and potatoes. Sauté the vegetables over medium heat for 3-4 minutes until they begin to soften. Add a little more oil if needed. Add the garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Build the Soup Base: Stir in the beef broth, fire-roasted tomatoes (including the juices), Italian seasoning, bay leaves, and Worcestershire sauce. Bring the mixture to a boil over medium-high heat.
- Simmer: Once the soup boils, reduce the heat to low and simmer for 30 minutes, stirring occasionally. Check the vegetables for tenderness and ensure the flavors are well combined.
- Add the Meatballs Back: After the initial simmer, return the seared meatballs to the soup. Cook for another 15 minutes, allowing the meatballs to fully cook through and the potatoes to become tender.
- Final Seasoning: Taste the soup and season with salt and pepper as needed. Remove the bay leaves before serving.
- Serve: Serve the soup hot, topped with freshly grated parmesan cheese and a few leaves of basil if desired.
Notes
- For richer flavor, brown the meatballs thoroughly before adding them to the soup.
- To make this soup ahead, prepare it completely, and refrigerate for up to 3 days. Reheat gently before serving.
- Substitute ground turkey or Italian sausage for the beef for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 5
- Protein: 30
- Cholesterol: 100