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Italian Meatball Soup
Italian Meatball Soup made with homemade meatballs is a family favorite. A hearty broth with vegetables makes it a satisfying meal.
Course
Soup
Cuisine
Italian
Keyword
italian meatball soup, italian meatball soup recipe
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
6
people
Calories
212
kcal
Author
Longbourn Farm • Alli Kelley
Equipment
Redmond Real Salt
Ingredients
2
tablespoons
olive oil
1
medium onion
diced
2
medium carrots
diced
2
stalks of celery
diced
4
medium red or gold potatoes
diced
2
teaspoons
dried oregano
1/3
cup
tomato paste
6
cups
beef broth
1
teaspoon
salt
1/2
teaspoon
pepper
12
frozen meatballs
see note
2
tablespoons
fresh basil
chopped, 1 tablespoon if using dried
1
tablespoon
fresh parsley
chopped, 2 teaspoons if using dried
1/3
cup
parmesan
optional, for serving
US Customary
-
Metric
Instructions
Add the olive oil in a large pot or dutch oven.
Add onion, carrots, celery, potatoes, and oregano to the pot. Saute until the onions are soft and translucent, about 3-5 minutes.
Add tomato paste and cook for 1-2 minutes to bring out the flavor, stirring the whole time.
Add beef broth and bring to a simmer.
Add the meatballs into soup and simmer until they were cooked through, about 10 minutes.
Garnish with basil, parsley, and parmesan.
Notes
Get my recipe for
homemade meatballs
here!
Nutrition
Calories:
212
kcal
|
Carbohydrates:
30
g
|
Protein:
9
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
4
mg
|
Sodium:
1536
mg
|
Potassium:
1058
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
3835
IU
|
Vitamin C:
19
mg
|
Calcium:
127
mg
|
Iron:
2
mg