Parmesan Meatball Soup Recipes

HEARTY ITALIAN MEATBALL SOUP

Steps:

• Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.

MEATBALL SOUP WITH CABBAGE AND PARMESAN CHEESE

Steps:

• Prepare onion, finely chop one half and thinly slice the other half and set aside.
• Heat 2 tsp of olive oil in frying pan over medium heat and cook chopped onion until softened.
• Add garlic and continue cooking for about 2 minutes; set aside.
• Prepare meatballs: Put bread crumbs in a mixing bowl and add just enough warm water to cover crumbs.
• Let stand for 2 minutes, drain and squeeze dry.
• Next add sauteed onion and garlic, ground meat, egg and spices and parmesan cheese.
• Mix ingredients and roll into small balls about 3/4 diameter.
• Roll in flour to coat lightly.
• Heat remaining Olive oil in a frying pan over medium heat.
• Cook meatballs until brown.
• Place on plate lined with a paper towel to drain.
• In same frying pan, add reserved onion slices and cabbage, cook for 3-4 minutes until cabbage begins to wilt.
• In a large pot, add add chicken broth,tomatoes, heat over medium heat.
• Add meatballs, cabbage and onions.
• Bring to a boil, and reduce heat, simmer for 20 minutes until vegetables are tender.
• May sprinkle additional Parmesan cheese on soup when serving.

PARMESAN MEATBALL SOUP

Steps:

• Meatballs:.
• Mix all meatball ingredients together.
• Form into marble-sized meatballs. Refrigerate until ready to use.
• Soup:.
• In a extra large saucepan or stock pot over medium heat, heat olive oil.
• Add onion and sauté until tender and translucent, about 5 minutes.
• Increase heat to HIGH and add diced tomatoes, broth, Parsley, and seasonings; and bring to a boil.
• Reduce heat to LOW and simmer for 15 minutes.
• Remove meatballs from refrigerator; gently slip each into soup mixture and simmer over MED-LOW heat until meatballs are cooked through, about 25 minutes.
• Increase temp to MED-HIGH; add rice; cook for about 15 minutes; then add spinach and continue cooking for another 3-4 minutes.
• Remove from heat.
• Check and adjust seasonings.
• To serve:.
• Ladle into warmed bowls and garnish with Parsley sprigs and a sprinkle of shredded Mozzarella Cheese.

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.

MEATBALL SOUP

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.

SPAGHETTI AND CHICKEN MEATBALL SOUP

Steps:

• In a large bowl, stir together the chicken, half the Parmesan, half the garlic, the egg and 1 teaspoon salt. Stir with your hands until combined. Using wet or oiled hands, roll into 12 to 14 meatballs (about 1 1/2 inches in diameter each). Meatballs will be very soft, but if they don't hold their shape, refrigerate until Step 3.
• In a large pot or Dutch oven, heat the oil, tomato paste, remaining garlic and the red-pepper flakes (if using) over medium. Cook, stirring, until the garlic is sizzling and fragrant and the oil is stained red, 2 to 3 minutes. Add the chicken broth, marinara sauce and 2 cups of water. Keep on medium heat and bring to a simmer.
• Gently add the meatballs to the broth and stir to combine. Add the spaghetti. Simmer over medium, stirring gently and often, until the meatballs are cooked through and the pasta is al dente, 10 to 12 minutes. (Pasta will finish cooking from the heat of the soup). Turn off the heat, stir in the remaining 1/2 cup Parmesan and season to taste with salt and red-pepper flakes, if using. Serve with a sprinkling of Parmesan and red-pepper flakes, if desired.

MARINARA-PARMESAN MEATBALL SLIDERS

Steps:

• Whisk together egg and milk in a large bowl. Add bread crumbs to moisten. Mix in ground beef, ground pork, Parmesan cheese, salt, pepper, garlic, onion, and Italian seasoning. Mix gently to combine. Cover bowl and refrigerate mixture for 1 hour for flavors to meld.
• Shape mixture into 3 ounce meatballs.
• Pour marinara sauce into a deep skillet and place meatballs into the sauce. Turn heat to medium, cover, and cook meatballs for 12 minutes. Flip meatballs and simmer until cooked through, about 12 more minutes.
• Toast slider buns. Add 1 meatball to each bottom slider bun. Top meatballs with freshly shaved Parmesan and cover with tops of slider buns. Serve immediately.

SPAGHETTI & MEATBALL SOUP

Steps:

• Preheat oven to 400°. In a large bowl, mix bread crumbs and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and seasonings. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 12-15 minutes., Transfer meatballs to a 6-qt. slow cooker. Add stock, marinara sauce, water, basil and, if desired, Parmesan rind. Cook, covered, on low 6-8 hours to allow flavors to blend., Discard Parmesan rind. Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes longer. If desired, serve with additional cheese.