Savory and comforting Italian meatball soup is a perfect family meal. Ready in under 40 minutes, this soup makes a great and easy weeknight dinner.
Keyword: Italian meatball soup, Italian soup, meatball soup
Author: Mary Beth
½poundground Italian sausage
4-5large fresh basil leaveschopped
2-3fresh mint leaveschopped
2large garlic clovesminced
1sliceof breadcut into small cubes
1large garlic cloveminced
14.5ozjarred diced tomatoes
1cupof bone broth
13ozjar cannellini beans
½teaspoonsalt or to taste
Garnish with freshly grated Parmigiano or Pecorino Cheese and fresh basil if desired.
Start this soup off by making the meatballs. Chop up the garlic, and fresh basil & mint to add to the ground meat mixture. Reserve one garlic for the soup base.
Add in the egg, pinch of salt, and bread that has been chopped into small pieces. Mix well and form meatballs. This should make about 15 meatballs.
Be careful when mixing up the meat, that you don’t overwork it. This can lead to making the meatballs tough. You’ll just want to be sure to incorporate the ingredients well.
Add oil to large stock pot. When the oil is warmed up, add the meatballs to the pot. Lightly brown the meatballs on each side. Remove from pot and set aside. They will finish cooking in the soup broth in just a bit.
After you’ve removed the meatballs, drain off any excess grease. Add 1 tablespoon of the olive oil and sauté the onions, carrots, and celery over medium heat until translucent (about 10 minutes). Add in 1 chopped garlic clove. Stir until fragrant (about 30-45 seconds).
Stir in the tomato paste until well mixed. Then incorporate in the bone broth and diced tomatoes. Add a pinch of salt to the soup.
Return the meatballs to the pot. Bring soup to a boil and then lower to a simmer.
Meanwhile, bring a separate pot of water to a boil. Add the pasta to the boiling water and cook until al dente. Don’t forget to salt your pasta water!
Place a lid on the bot and simmer for about 25-30 minutes. Or until the meat is fully cooked and the vegetables are tender…but not mushy.
Drain, but don’t rinse the Cannellini beans and the pasta. Add them both to the soup and simmer 5 more minutes. Be careful not to overcook the pasta.
Serve the soup with a little bit of freshly grated Parmigiano or Pecorino cheese and fresh basil leaves if desired.