Everyone’s gonna love this Savory Ground Beef Meatball Soup because it is a simple beef broth base that is so rich and flavourful.
Some Meatball tips
- Meatball soup is a great way to use up leftover meatballs from previous meals
- The best type of meatball to use for soup is a mixture of beef and pork
- To make the soup more flavourful, add some diced onion and garlic
- Use chicken broth or beef broth (stock) instead of water for a richer flavour
- Serve with some shredded cheese and chopped parsley on top for extra deliciousness!
Savory Ground Beef Meatball Soup
Everyone’s gonna love this Savory Ground Beef Meatball Soup because it is a simple beef broth base that is so rich and flavorful.
Ingredients
- 2 tablespoon olive oil
- ¼ cup olive oil - additional
- 1 small white onion - diced
- 4 small carrots - diced
- 2 stalks celery - diced
- 1 tablespoon red pepper flakes
- 3 cloves garlic
- 1 cup red wine
- 1 cup beef stock (beef broth or beef bouillon)
- 28 ounces passata or crushed tomatoes (tomato puree with seeds removed)
- 7 ¼ cups water
- 15 ounces cannellini beans
- 2.5 ounces baby spinach
- 20 leaves basil - sliced
- 1 pound ground beef
- 2 medium eggs
- 1 tablespoon parsley - flat-leaf, fresh , chopped
- 1 cup breadcrumbs - Italian seasoned
- ¼ cup Parmesan cheese - grated
- ¼ cup pecorino romano cheese - grated
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
- In a large, deep pot or Dutch oven, preheat olive oil (about three turns of the pan) over medium-high heat. Sauté the onion, carrot and celery until translucent – about 3 minutes. Season with salt and crushed red pepper. Whack each clove of garlic with a knife – once to remove the peel, and then again to open the clove slightly. Add to the pot and cook for an additional 3 minutes.
- Deglaze the pan with red wine. Lower heat to medium and reduce by half. Add the stock and reduce it by half again.
- Meanwhile, combine the meatball ingredients (ground beef, eggs, 1/4 cup olive oil, granulated garlic, chopped fresh flat-leaf parsley, Italian seasoned breadcrumbs, Parmesan cheese, Pecorino Romano cheese, salt and pepper) in a large bowl. Set aside.
- When the liquid has reduced, stir in the tomatoes and water. Season with salt to taste and bring to a bubble. Reduce heat to medium-low.
- Use your hands to combine the meatball mixture. It should be fairly wet and sticky; that makes for juicier meatballs. Roll into 3/4 inch balls and drop them one at a time directly into the soup. (You could bake the meatballs off in the oven – about 20-25 minutes at 350°F.)
- Stir to combine, reduce heat to low, cover and simmer, stirring occasionally, for 1 hour.
- Rinse and drain the beans. Add to the soup and simmer for an additional 30 minutes.
- At this point, skim the soup and remove the garlic if you like.
- Just prior to serving, stir in spinach and basil. Simmer for about 5 minutes to wilt the greens. To serve, spoon into individual bowls and garnish with grated cheese and additional fresh basil. Enjoy!
Nutrition
Calories: 815kcalCarbohydrates: 63gProtein: 46gFat: 40gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 166mgSodium: 1207mgPotassium: 1598mgFiber: 13gSugar: 15gVitamin A: 11448IUVitamin C: 30mgCalcium: 426mgIron: 11mg
How did this recipe turn out for you?We’re eager to hear your thoughts!