Italian Meatball Soup

Italian Meatball Soup for the soul

This Italian Meatball Soup is like you went to grandma’s house and she made you this recipe for dinner. It’s like a hug and a kiss.

The last in my soup series!

I can’t believe we are already at the end. This is the first “series” I have ever done here at the Table. I wanted to start with soups and I am glad I did. I am so glad you guys all loved this series so much. I hope you guys also love this final soup.

I also am now an amazon affiliate so want to disclose that I do have links to products I use in case you guys are curious! Now here’s the part where I drop all my links to my socials for you. Appreciate you!

The first stop is always IG. IG is my stomping grounds, I am there most often to talk on my stories and respond to DMs and comments. So, if you ever want to get in touch with me, my DMs are a great place to go!

Pinterest is the best place to save these recipes. You can put them in a folder and keep it all organized!

The final spot, where big things are happening… YouTube. I am starting long form content on there and will be doing tutorials on cooking. Super excited about this and would love to see you over there.

What Inspired this recipe..?

I really love Italian food. I love Italian cooking and for some reason I’m drawn to it. When I was researching soups I deep dived into the realm of this Italian Meatball Soup. There is a lot of different versions, so I decided to make my version.

My version is a little lighter I would say, I decided not to use big noodles and opted for the small ones because I had plenty of left over from my Italian Penicillin Soup. I also decided to make my meatballs from scratch, that’s just how I like to roll. You can opt for frozen store bought, but I always say, homemade is better. You also can quality control when you make it from scratch.

The next difference is that they all use kale and spinach as part of the recipe and I decided to not add those in. Instead I did extra Italian parsley. I don’t love the feel of spinach in soup. I am extremely happy with how this turned out. It was my husband’s favorite of all soups in the series!

Health Benefits

I chose 2 ingredients in this soup to highlight the health benefits.

• Parmesan:
  
  High in Protein – Great source of high-quality protein, which is essential for building and repairing tissues, producing enzymes and hormones, and supporting immune function.
  
  Rich in Calcium – Which is vital for maintaining strong bones and teeth, supporting nerve function, and aiding in muscle contraction.
  
  Packed with Vitamins – Good source of several important vitamins, including Vitamin A, which supports vision and immune health, and Vitamin B12, which helps with red blood cell production and nervous system function.
  
  Contains Healthy Fats – Including monounsaturated fats, which may help improve cholesterol levels and support heart health when consumed as part of a balanced diet.
  
  Low in Lactose – Due to the aging process. Most aged cheeses, like Parmesan, contain little to no lactose, making them more tolerable for people with lactose sensitivity.
  
  Rich in Phosphorus – A mineral that supports bone health, helps with energy production, and plays a role in the formation of DNA and RNA.
  
  A Good Source of Zinc – Important for immune health, wound healing, and cell growth.
  
• Carrots:
  
  Rich in beta-carotene – A type of vitamin A that is essential for maintaining good vision, particularly night vision. Vitamin A also supports immune function, skin health, and cell growth. The beta-carotene is also a powerful antioxidant, which helps protect the body from oxidative stress and inflammation.
  
  Boosts Immune Function – High in vitamin C, which supports a strong immune system, helps wound healing, and promotes collagen production for skin and tissue repair.
  
  Rich in Fiber – Which aids digestion, helps regulate blood sugar levels, and can improve cholesterol levels. Fiber also promotes a healthy gut microbiome.
  
  Helps Regulate Blood Sugar – Gentle impact on blood sugar levels, making them a great choice for people managing blood sugar or diabetes.

Things you may need:

• Quality Extra Virgin Olive Oil <- 15% off link – Honestly, in the kitchen it’s just a must. A lot of cheaper olive oils you find it store can be cut with other oils, so if you have the ability and capital, it should be at the top of your list of things to not skimp on!
• Soup Pot/ Dutch Oven – I honestly feel like food just tastes better out of a Dutch oven. Here’s the one I have Le Creuset + a cheaper one! Lodge. Just as good. The one I have was a special gift from my husband!
• Potato Peeler – For the carrots. You don’t realize how much you need it till you have one. I use it everyday.

The Recipe:

The Ingredients:

For the soup:

• 4 Tbsp Extra Virgin Olive Oil – Here’s the one I use! + 15% off.
• 1 Large Red Onion – Chopped Small
• 4-6 Cloves of Garlic – Minced
• 6 Celery Sticks – Chopped Small
• 4 Medium/Large Carrots – Chopped Small
• Italian Parsley Bunch – Finely Chopped
• 8 Cups Beef Broth
• 3 Cups of Red Sauce/Marinara Sauce – Parmesan Cheese One
  I made my own marinara and immersion blended (linked is the current one I’m using) in the parmesan rind*.
• [If you don’t make the marinara yourself you will need to add 1-2 Tbsp or tomato paste]
• 1/4 Cup of Uncooked Acini di Pepe – tiny pasta
• 1 Tbsp Italian Seasoning
• Salt and Pepper to Taste
• Fresh Parmesan for Topping

Parmesan Marinara:

• 4 Tbsp Extra Virgin Olive Oil
• 1 29oz Can of Marzano Tomatoes
• 2 Tbsp Tomato Paste
• 1 Large Red Onion – Finley Chopped
• 6 Garlic Cloves – Minced
• The Stems of Parsley – Finley Chopped
• 2 Chipotle Chiles – For Spice [But not necessary if you don’t have them.]
• 1 Tbsp Italian Seasoning
• 4 Tbsp Italian Parsley – Finley Chopped
• 1 Parmesan Rind
• Salt and Fresh Ground Pepper

For the Meatballs:

• 1lb Grass Fed Ground Beef
• 1 Tbsp Chopped Parsley
• 1 Egg
• 1/4 Red Onion – Finley Chopped
• 2 Garlic Cloves – Minced
• 1/4 Cup Almond Flour
• Pinch of Salt
• Fresh Ground Pepper

Method:

The Parmesan Marinara Sauce

If you don’t want to make your own you can skip this and buy one from the store. Just be sure it has parmesan in it.

1. First you will add your olive oil and heat it up over medium heat and then add your chopped red onions.
2. When the onions have started to brown, go ahead and add your minced garlic.

3. Now you will separate then chop your parsley stems. Add them to the pot.

4. Once the stems have cooked down and the garlic is fragrant it’s time to add the tomatoes, chilis, Parmesan rind and tomato paste.

5. Now you are going to stir and smash up the tomatoes as best as you can and get the Parmesan rind soft and moist so it can blend well.

6. Once we are pretty sure our Parmesan rind is soft and moist, we will immersion blend. It should look pretty smooth but it doesn’t have to be crazy smooth.

7. Add the Italian seasoning and Italian parsley on top and stir. It is done, now you can set it aside until later.

Meatballs

1. You will start by getting your ground beef and putting it into a bowl. Followed by the chopped parsley, egg, onion, garlic, almond flour, pinch of salt and fresh ground pepper.
2. Pre-heat the oven to 425F (218C)

3. Now you will parchment line a baking tray and mix the meat with your hands.
4. Start rolling your mini meatballs.

5. The meatballs should be small, my hand is pretty small so I tried to give you a reference!
6. Back for 10 minutes and they are done!

The Soup (Finally)

1. Start by chopping your onion and mince your garlic.
2. In a pot, add your olive oil and onion. Put your pot over medium heat and sauté onions till they start to brown. At that time, add the garlic and sauté until fragrant.

3. Now you will chop you 6 celery sticks, make sure they are small. Add them to the pot.

4. Time to take your carrots, peel the skin off and the ends and chop them up small.

5. Sauté over medium heat until the vegetables are soft, stirring intermittently.
6. Chop your bushel of parsley leaves and add them to the soft vegetables and stir them in.

7. Add in your 8 cups of beef broth and 3 cups of marinara. Stir.
8. Now you are going to bring the soup to a boil.

9. Once the soup is boiling add in your tiny noodles and stir. Cook the noodles for about 9 minutes [the time is depending on the type of pasta you are using].
10. After the 9 minutes [the time is depending on the type of pasta you are using] your little pasta should be done, now you can stir in your meatballs and add salt and pepper for tasting.

11. Let the soup rest for about an hour with the lid on.
12. And the soup is done!!! Top with fresh Parmesan and parsley and ENJOY!

Other Recipes You will Love:

Pozole Verde, My Way – This is a new recipe I just shared that is so good.
Loaded Miso Soup Recipe – I was inspired by the Blue Zone Okinawa, to make this recipe.
Creamy Roasted Pumpkin Soup – One of my fall time favorite soups.
Sourdough Pumpkin Muffins – Tis the season! They are so good.
Bone Broth In a Slow Cooker – Flavorful and nutrient dense. Perfect for soups.

Comments/Questions?

I love hearing from each and every one of you. So please feel free to comment below how this worked out for you, if you have a question, or if you just want to say hi!
Don’t forget to share your creations on Instagram and tag me so I can see your delicious soups!
Thank you so much for being here! I appreciate you all and your support!