Kks Italian Meatball Soup Recipes

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ITALIAN MEATBALL SOUP - QUICK



Italian Meatball Soup - Quick image

Make and share this Italian Meatball Soup - Quick recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 (14 ounce) can beef broth
1 (14 1/2 ounce) can diced tomatoes with onion and garlic or 1 (14 1/2 ounce) can Italian-style stewed tomatoes
1 1/2 cups water
1/2 teaspoon italian seasoning, crushed
8 ounces packages frozen italian style cooked meatballs, or your own from the freezer,about 8
1/2 cup small dry pasta, such as ditalini or 1/2 cup orzo pasta (elbows are ok)
1 cup loose pack, frozen mixed vegetables
1 tablespoon finely shredded parmesan cheese or 1 tablespoon grated parmesan cheese

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.

KK'S ITALIAN MEATBALL SOUP



KK's Italian Meatball Soup image

This was given to me by a dear friend and is now my favorite soup. You can substitute Parmigiano-Reggiano cheese for the Asiago cheese.

Provided by Tellico Cook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil, or as needed
1 cup chopped onion
2 carrots, chopped
1 stalk celery, chopped
4 cloves garlic, chopped
5 ¼ cups chicken broth
2 ½ cups water
2 (14 ounce) cans white beans, drained and rinsed
20 frozen cooked small meatballs
1 (5 ounce) bag baby spinach, coarsely chopped
½ cup finely grated Asiago cheese
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 30.1 g, Cholesterol 64.2 mg, Fat 14.7 g, Fiber 6.3 g, Protein 21.6 g, SaturatedFat 5 g, Sodium 205 mg, Sugar 2 g

ITALIAN MEATBALL SOUP



Italian Meatball Soup image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 19

12 ounces ground beef
1/2 cup freshly grated Parmesan, plus more for serving
1/4 cup plus 3 tablespoons minced fresh parsley
2 teaspoons lemon juice
1/4 teaspoon ground oregano
2 cloves garlic
1 large egg
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
7 cups low-sodium beef stock
2 heaping tablespoons tomato paste
1 teaspoon peppercorns
2 bay leaves
1 cup diced russet potatoes (not peeled)
3/4 cup diced carrots
3/4 cup diced celery
3/4 cup diced onions
8 ounces regular white cabbage, sliced
1 loaf crusty bread, for serving

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.

KK'S ITALIAN MEATBALL SOUP



KK's Italian Meatball Soup image

This was given to me by a dear friend and is now my favorite soup. You can substitute Parmigiano-Reggiano cheese for the Asiago cheese.

Provided by Tellico Cook

Categories     Beef Soup

Time 45m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil, or as needed
1 cup chopped onion
2 carrots, chopped
1 stalk celery, chopped
4 cloves garlic, chopped
5 ¼ cups chicken broth
2 ½ cups water
2 (14 ounce) cans white beans, drained and rinsed
20 frozen cooked small meatballs
1 (5 ounce) bag baby spinach, coarsely chopped
½ cup finely grated Asiago cheese
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 30.1 g, Cholesterol 64.2 mg, Fat 14.7 g, Fiber 6.3 g, Protein 21.6 g, SaturatedFat 5 g, Sodium 205 mg, Sugar 2 g

KK'S ITALIAN MEATBALL SOUP



KK's Italian Meatball Soup image

This was given to me by a dear friend and is now my favorite soup. You can substitute Parmigiano-Reggiano cheese for the Asiago cheese.

Provided by Tellico Cook

Categories     Beef Soup

Time 45m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil, or as needed
1 cup chopped onion
2 carrots, chopped
1 stalk celery, chopped
4 cloves garlic, chopped
5 ¼ cups chicken broth
2 ½ cups water
2 (14 ounce) cans white beans, drained and rinsed
20 frozen cooked small meatballs
1 (5 ounce) bag baby spinach, coarsely chopped
½ cup finely grated Asiago cheese
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 30.1 g, Cholesterol 64.2 mg, Fat 14.7 g, Fiber 6.3 g, Protein 21.6 g, SaturatedFat 5 g, Sodium 205 mg, Sugar 2 g

KK'S ITALIAN MEATBALL SOUP



KK's Italian Meatball Soup image

This was given to me by a dear friend and is now my favorite soup. You can substitute Parmigiano-Reggiano cheese for the Asiago cheese.

Provided by Tellico Cook

Categories     Beef Soup

Time 45m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil, or as needed
1 cup chopped onion
2 carrots, chopped
1 stalk celery, chopped
4 cloves garlic, chopped
5 ¼ cups chicken broth
2 ½ cups water
2 (14 ounce) cans white beans, drained and rinsed
20 frozen cooked small meatballs
1 (5 ounce) bag baby spinach, coarsely chopped
½ cup finely grated Asiago cheese
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 30.1 g, Cholesterol 64.2 mg, Fat 14.7 g, Fiber 6.3 g, Protein 21.6 g, SaturatedFat 5 g, Sodium 205 mg, Sugar 2 g

KK'S ITALIAN MEATBALL SOUP



KK's Italian Meatball Soup image

This was given to me by a dear friend and is now my favorite soup. You can substitute Parmigiano-Reggiano cheese for the Asiago cheese.

Provided by Tellico Cook

Categories     Beef Soup

Time 45m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil, or as needed
1 cup chopped onion
2 carrots, chopped
1 stalk celery, chopped
4 cloves garlic, chopped
5 ¼ cups chicken broth
2 ½ cups water
2 (14 ounce) cans white beans, drained and rinsed
20 frozen cooked small meatballs
1 (5 ounce) bag baby spinach, coarsely chopped
½ cup finely grated Asiago cheese
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 30.1 g, Cholesterol 64.2 mg, Fat 14.7 g, Fiber 6.3 g, Protein 21.6 g, SaturatedFat 5 g, Sodium 205 mg, Sugar 2 g

FAMOUS HOMEMADE CHICKEN SOUP WITH MEATBALLS - ITALIAN STYLE



Famous Homemade Chicken Soup With Meatballs - Italian Style image

Make and share this Famous Homemade Chicken Soup With Meatballs - Italian Style recipe from Food.com.

Provided by The Miserable Gourm

Time 4h10m

Yield 10 serving(s)

Number Of Ingredients 17

1 whole chicken
1 large onion
1 lb carrot, cleaned
4 celery ribs, cleaned
2 knorr's chicken bouillon cubes
1 knorr's vegetable bouillon cube
1 (8 ounce) can tomato sauce
8 -12 cups water
1 lb cooked egg noodles
1/2 cup grated parmesan cheese
1 lb meatloaf mix (ground pork beef veal)
1 cup seasoned bread crumbs (white or wheat)
1 tablespoon granulated garlic
1 teaspoon salt
1 teaspoon pepper
1/2 cup grated parmesan cheese
1 egg

Steps:

  • Rinse chicken and clean vegetables.
  • Cut the tops off the carrots and remove onion skin but keep whole.
  • Place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils.
  • Reduce heat and tilt lid to let soup simmer about 4 hours.
  • Strain fat from top of broth.
  • Carefully remove vegetables into a bowl to let cool.
  • Carefully remove chicken, it's HOT! and let rest while you strain the broth through a metal strainer into a smaller pot.
  • Mix all meatball ingredients together in a large bowl, being careful not to over-mix. In a large saucepan, add two or three generous ladles of chicken soup broth.
  • Form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. Add to strained broth.
  • While meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth.
  • Now, I put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (We're Italian. Cheese goes on everything.).
  • I do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. This recipe makes enough for two nights for my family of 5. I freeze half for another time.

Nutrition Facts : Calories 486, Fat 26.4, SaturatedFat 8.4, Cholesterol 138.3, Sodium 1058.6, Carbohydrate 28.5, Fiber 3.4, Sugar 5.2, Protein 32.5

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