MEATBALL SOUP
A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup. Garnish with grated Parmesan cheese.
Provided by Lmdalby
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 7
Number Of Ingredients 13
Steps:
- Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
- Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 22.5 g, Cholesterol 66.5 mg, Fat 10.7 g, Fiber 2.6 g, Protein 16.7 g, SaturatedFat 3.8 g, Sodium 713.3 mg, Sugar 4.3 g
MEATBALL SOUP
Steps:
- Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
- While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.
- Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
- Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
- Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.
CHICKEN MEATBALL SOUP RECIPE BY TASTY
Here's what you need: ground chicken, panko bread crumbs, large egg, grated parmesan cheese, garlic, fresh parsley, kosher salt, pepper, olive oil, white onion, carrot, celery, garlic, chicken stock, bay leaf, dry orzo pasta, swiss chard, grated parmesan cheese, kosher salt, pepper, lemon juice
Provided by Rie McClenny
Categories Lunch
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
- In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
- Add the chicken stock and bay leaf. Cover and bring to a boil.
- Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
- Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
- Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
- Ladle into bowls and serve.
- Enjoy!
Nutrition Facts : Calories 1425 calories, Carbohydrate 114 grams, Fat 92 grams, Fiber 4 grams, Protein 29 grams, Sugar 18 grams
MEATBALL SOUP
This meatball soup recipe is a hearty meal. It's great for chilly days. -Sue Miller, Walworth, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese. Freeze Option: Divide cooled soup in 1-1/2 cup portions; freeze up to 3 months.
Nutrition Facts : Calories 248 calories, Fat 5g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 778mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 6g fiber), Protein 20g protein.
EASY MEATBALL SOUP
This hearty, easy meatball soup combines Italian-style meatballs, chopped veggies and pasta, all simmered in a rich tomato broth. Add a side of your favorite salad, and you've got dinner!
Provided by Suzy Karadsheh
Categories Soup
Time 55m
Number Of Ingredients 23
Steps:
- Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
- Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
- In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
- Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
- Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
- Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!
Nutrition Facts : Calories 297 calories, Sugar 5 g, Sodium 1448.1 mg, Fat 8.7 g, SaturatedFat 3 g, TransFat 0.1 g, Carbohydrate 22.4 g, Fiber 3.9 g, Protein 32 g, Cholesterol 101.2 mg
MINI MEATBALL SOUP
This recipe is courtesy of Racheal Ray(30 minute meal) episode. I made this at the request of my son. We all loved it. Now when I make it I make up a double batch of the meatballs & freeze them for the next batch of soup. If doing that make sure you use fresh meat ot frozen. This has great flavor and is great if you are sick and need a little pick me up. I substitute ground venison for the 1 lb. gnd. meatloaf mix. I also substituted parmesan cheese instead of the parmigango-reggiano only because can never find it.
Provided by cherij22
Categories Clear Soup
Time 47m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
- While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
- Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil.
- When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth.
- When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes.
- When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread.
Nutrition Facts : Calories 549, Fat 21.5, SaturatedFat 7.7, Cholesterol 148.3, Sodium 526.7, Carbohydrate 47.2, Fiber 6, Sugar 5.5, Protein 41.5
KITTENCAL'S MINI MEATBALL MINESTRONE SOUP
This is a delicious rich soup that will need a longer cooking time then most soups and tastes even better the next day it's really a meal in itself, I serve it with garlic bread on the side --- to save some time prepare the meatballs up to a day ahead, the meatball mixture may be doubled if desired, if you don't use all the meatballs then freeze for another time and just drop them into the soup frozen -- 1/4 to 1/3 cup dry red wine may be added to the soup :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- For the meatballs; in a bowl combine all ingredients until blended.
- Shape into 3/4-inch balls; cover with plastic wrap and refrigerate until ready to add to the soup.
- In a large pot heat olive oil over medium-high heat; add in garlic and saute for 2 minutes.
- Add in onions, dried oregano and crushed chili flakes; saute for about 4 minutes, stirring.
- Add in celery, carrots and tomato paste; saute stirring for 2-3 minutes stirring with a wooden spoon.
- Add in chicken broth, tomato sauce, kidney beans, green beans, spinach leaves and zucchini; return to a boil.
- Add in uncooked meatballs; bring to a simmer (do not stir for at least 20 minutes).
- Reduce heat to low, cover and simmer for about 1-1/2 to 2 hours (after about 30 minutes of cooking season with salt and fresh ground black pepper to taste).
- Add in cooked pasta and 1/3 to 1/2 cup Parmesan cheese; stir to heat through (can add in more cheese if desired).
- Ladle into bowls and sprinkle with more Parmesan cheese.
Nutrition Facts : Calories 270.4, Fat 10.5, SaturatedFat 3, Cholesterol 46.1, Sodium 1365.2, Carbohydrate 27.8, Fiber 8, Sugar 12.4, Protein 18.6
MEATBALL MINESTRONE SOUP
This meatball minestrone is a friend and family favorite. It's even better the next day, if there's any left over! Serve with crusty bread and Parmesan cheese to top the soup.
Provided by JEANJELLYBEAN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- Combine milk, bread crumbs, Worcestershire sauce, and salt in a large bowl. Add ground beef and mix well. Shape into 36 to 48 meatballs.
- Heat a large nonstick skillet over medium heat. Cook meatballs in batches until browned, 2 to 3 minutes per side. Transfer to a plate and set aside.
- Combine beef broth, tomatoes, corn, celery, cabbage, onion, zucchini, wine, parsley, oregano, basil, garlic powder, salt, and pepper in a large pot. Stir in browned meatballs. Simmer soup until vegetables are tender, 35 to 40 minutes. Stir in broken spaghetti and cook until tender, about 20 minutes more.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 30 g, Cholesterol 53 mg, Fat 14.8 g, Fiber 3.8 g, Protein 20.8 g, SaturatedFat 5.7 g, Sodium 954.4 mg, Sugar 6.8 g
MINI MEATBALL SOUP WITH BROCCOLI AND ORECCHIETTE
The little meatballs in this cozy soup are just half-teaspoon bits of Italian sausage that needn't be rolled or browned before being plopped in. As the meatballs cook, the soup takes on the sausage's spices. This recipe is very adaptable: It calls for carrots and broccoli, but use whatever vegetables you wish. For the pasta, the tiny meatballs fit snugly in orecchiette, but feel free to use your favorite shape.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a medium saucepan of salted water to a boil.
- In a large Dutch oven or heavy pot, heat the oil over medium-high. Add the carrots, broccoli stems and garlic, season with salt and pepper, and cook, stirring occasionally to keep the garlic from scorching, until softened, 3 to 5 minutes.
- Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Taste and season with salt and pepper as it simmers.
- Once the broth begins to simmer, add the pasta to the boiling water and cook until al dente. Drain the pasta and divide it among bowls.
- While the pasta cooks and the broth simmers, use a 1/2 teaspoon measuring spoon to scoop little sausage meatballs and plop them into the broth. (You can also pinch 1/2-inch pieces of the sausage and roll them between your hands.) Return to a boil, add the broccoli florets, then reduce heat and simmer, stirring gently and occasionally, until the sausage is cooked through and the florets are bright green, 5 to 7 minutes. Season to taste with salt and pepper. Spoon the soup over the orecchiette. Finish with Parmesan.
MEATBALL SOUP
You can use spinach or escarole in this soup as well.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat 2 teaspoons olive oil over medium-low heat. Add 2 thinly sliced garlic cloves, and cook 2 minutes. Add 1/4 teaspoon red-pepper flakes and 1 bunch (12 ounces) kale, stemmed and thinly sliced; cook until wilted, 3 minutes.
- Add 2 cans (14.5 ounces each) reduced-sodium chicken broth, 1 can (19 ounces) cannellini beans, drained and rinsed, and 2 cups water. Bring to a boil; reduce to a simmer.
- Add 20 frozen Mini Meatballs. Cover; simmer until meatballs are cooked through, about 10 minutes. Season with coarse salt.
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