Go Back
–+ servings
Print
italian meatball soup for blog

Italian Meatball Soup Recipe

Grass-fed meatballs in a bone broth infused with tomato paste, basil, thyme and parsley and then finished off with some freshly grated parmesan cheese. Yum!

Course Main Course, Soup
Cuisine Italian
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 3 quarts
Author Craig Fear

Ingredients

For the meatballs:

  • 1 pound ground beef
  • 1/4 - 1/2 cup freshly grated parmesan cheese, optional
  • 1 egg
  • 1 cup bread crumbs, optional
  • 2 TBSPs fresh parsley, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • ½ teaspoon black pepper
  • 3 TBSP olive oil

For the soup:

Individual garnishes, to taste:

  • Fresh parmesan cheese, grated
  • 1-2 TBSPs fresh basil leaves, torn
  • 1-2 TBSPs fresh parsley, chopped
  • Salt and pepper, to taste

Instructions

  1. Combine all the ingredients (except the olive oil) for the meatballs in a mixing bowl and mix gently with hands.  Form into small, bite-sized meatballs.  Heat olive oil in a stock pot and brown meatballs on all sides for a few minutes.  Remove meatballs and set aside.
  2. Add the diced onion to the oil (add a little more oil if necessary).  Saute a few minutes until softened and scrape up browned bits from meatballs.  Add the rest of the soup ingredients and bring to a boil.  Reduce heat, cover and simmer gently for 5-10 minutes.
  3. Add meatballs and simmer a few more minutes.
  4. Ladle into bowls and season to taste with salt and pepper. Top with fresh parsley, basil and Parmesan cheese.