Italian Meatball Soup
This Italian meatball soup is even more comforting with pasta and made super delicious with parmesan cheese and heavy cream.
Servings: 6
Calories: 632kcal
Ingredients
Meatballs
- 1 pound ground beef
- 2 large garlic cloves minced
- 1 large egg
- ¼ cup Italian bread crumbs
- ¼ teaspoon Italian seasoning
- pinch of sea salt
Soup
- 1 tablespoon extra virgin olive oil
- 1 medium onion finely chopped
- 1 celery stalk chopped
- 2 carrots chopped
- 4 garlic cloves minced
- 3 tablespoons tomato paste
- 6 cups chicken broth
- ¼ teaspoon salt
- 2 cups whole cherry tomatoes
- 8 oz penne pasta
- 1 cup shredded parmesan cheese
- 1 cup heavy cream
Instructions
- In a large bowl, use your hands to combine the ground beef, 2 minced garlic gloves, egg, bread crumbs, Italian seasoning, and pinch of salt. Form about 15-20 meatballs.
- Heat up a large skillet over medium heat. Add the meatballs, gently roll over to cook on all sides so they hold their shape.
- Meanwhile, in a large stock pot or dutch oven, heat up the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until translucent and become soft. About 8-10 minutes.
- Stir in the minced garlic, chicken broth, tomato paste and cherry tomatoes until well combined.
- Add the meatballs to the pot. Bring soup to a boil and then lower to a simmer. Cook for about 10 minutes until the tomatoes burst and the carrots are soft.
- Add in the pasta and cook according to the package instructions. Once pasta is cooked, stir in the heavy cream and parmesan cheese.
- Serve immediately.
Notes
Be careful not to overwork the ground beef or the meatballs will come out tough. Shape into meatballs – this should make anywhere from 15-20 meatballs depending on how large you shape them.
Nutrition
Serving: 1cup | Calories: 632kcal | Carbohydrates: 43g | Protein: 29g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 147mg | Sodium: 1454mg | Potassium: 832mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4524IU | Vitamin C: 33mg | Calcium: 297mg | Iron: 4mg