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Meatball Soup


Meatball Soup

Meatball Soup

The first time I made this soup it was a little bit on a whim. I randomly asked the kids what they wanted for dinner. I have no idea where they got the idea for meatball soup but they were really excited to get meatballs since they had just read, “Cloudy With A Chance of Meatballs” which I am pretty sure does not have meatball soup but they somehow thought of it anyway. 

I think we had just gotten off an airplane so I didn’t really feel like doing anything to extravagant but this sounded tasty so I made it anyway (making meatballs sounds extravagant when you have just gotten off a plane, right?)

We totally fell in love with this soup, it is super comfort food and super tasty.

It actually does come together pretty fast if you have a food processor to help with the meatballs (and kids to actually ball them…since we have a scoop they can easily do that part and that let me do all the chopping of the veggies while they made the meatballs).

Meatball Soup
 
Prep time
Cook time
Total time
 
Recipe By:
Recipe type: Main, Soup
Serves: 4-6
Ingredients
  • 1 egg, lightly beaten
  • ¼ cup dry bread crumbs
  • ¼ cup minced fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • 1 clove garlic
  • ⅛ teaspoon pepper
  • ½ pound lean ground beef (90% lean)
  • 2 tablespoons olive oil
  • 1 cup red wine
  • 2 cans beef broth
  • 1 can diced tomatoes
  • 4 carrots, diced
  • 2 stalks celery, diced
  • ½ red onion, minced
  • 2 cloves garlic
  • 1 bay leaf
  • 1½ tablespoons thyme
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • ½ cup ditalini pasta or other small pasta
Preparation Instructions
  1. In a food processor combine the first six ingredients and pulse until mixed. Form into whatever size meatballs you would like.
  2. In a dutch oven or large stock pot, heat oil over medium heat. Add the meatballs and cook until done, they should be pretty brown on the outside.
  3. Add the wine to deglaze the pan and allow to simmer a few minutes then add the rest of the ingredients except the pasta. Bring to a boil then reduce heat to medium, cover and allow to simmer until the carrots are mostly cooked but still a little crunchy, about 20 minutes.
  4. Add the pasta and allow to cook until al dente.
  5. Serve hot with grated parmesan cheese sprinkled over the top.

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