The Pioneer Woman Tasty Kitchen
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Italian Meatball Soup

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

A hearty, scrumptious soup with delicious, diminutive meatballs. Serve with grated Parmesan cheese and crusty Italian bread.

Ingredients

  • Meatballs:
  • ¾ pounds Ground Beef
  • ½ cups Freshly Grated Parmesan Cheese
  • 3 Tablespoons Fresh Parsley, Minced
  • 1 whole Egg
  • 2 cloves Garlic
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Ground Oregano
  • 2 teaspoons Lemon Juice
  • SOUP
  • 3 Tablespoons Olive Oil
  • 7 cups Low Sodium Beef Stock
  • 2 cups Water
  • ½ teaspoons Salt
  • 2 Tablespoons Tomato Paste
  • ¾ cups Onion, Chopped
  • ¾ cups Carrots, Chopped
  • ¾ cups Celery, Chopped
  • 1 cup Russet Potato, Chopped (do Not Peel)
  • ½ pounds Cabbage Chopped
  • Grated Parmesan Cheese To Serve
  • TIED IN A CHEESECLOTH BUNDLE
  • 4 Tablespoons Fresh Parsley, Minced
  • 2 whole Bay Leaves
  • 1 teaspoon Peppercorns

Preparation

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

5 Comments

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Lindsay on 1.8.2014

This is so good!! I made it last night and it was freezing in VA, so this hearty soup was just perfect. Thanks for posting the recipe!

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bookitty on 2.6.2010

I am at a loss. I made this soup 2 weeks ago and followed the recipe exactly as written. It had almost no flavor with the exception of the meatballs. They were delicious. I used boxed Emeril’s Beef Stock. I didn’t even bother with low sodium and still very bland. It was a huge disappointment. I won’t make this again.

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stepheath on 2.3.2010

This is reeeeally good. I made quite a few changes.. First of all, I almost doubled all the veggies except the celery. I used some leftover meatballs. They were regular sized meatballs, so I quartered them. They were also fully cooked, but I still threw them in a hot pot with 1 T. olive oil to let them get nicely browned. I added about 1/2 c. quinoa to the pot with the veggies. All of these changes made it a lot more hearty, I think. I love that the broth was thin.. it was great for dunking chunks of baguette in!!

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schmelanie on 1.21.2010

I made this the other night and it was delish! Easy for throwing together after coming home from work. I think I might throw in extra veggies next time- zuchinni would be good I think. Try it – it’s quick, easy and oh so good.

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internette on 1.19.2010

Can this be made with something other than tomato paste? I would love to try this but I am not a red sauce fan, it is so bad for my stomach.

5 Reviews

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mynina on 1.25.2013

Made this for dinner and it was a big hit. When I first told my gang what I was making they though it sounded a bit odd. Then they tasted it and though it was delicious. I used a cup of orzo pasta rather than potatoes. I will certainly make it again.

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jesseangela on 12.7.2012

This soup was divine! I get so tired of potato soups, chicken soups, and chili during the wintertime and this was a nice change. I didn’t have cheesecloth, so I used a coffee filter to wrap the spices and it worked great! I also did not add the extra salt to the soup part, since I’m watching my sodium intake, and the soup seriously didn’t need the extra salt with all that broth in there (even being low-sodium broth).
I loved the soup and will make it again.

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Hannah Weeks on 9.26.2011

This was super yummy. Definitely worth making. We all loved it. I didn’t change a single thing.

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plumellie on 1.6.2011

I made this with meatballs that I had previously made and sans cabbage. The real mistake I made was using regular beef stock since it’s what I had in the pantry instead of the low sodium. My soup ended pretty salty, but still really delicious! I will be making this again, but low sodium stock is a MUST!

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Juanita on 6.15.2010

This soup was absolutely amazing! A little bit of work but oh so worth it. I made it for my husband’s family and every single person loved it!

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