Italian Meatball Soup Recipe

Name: Italian Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. lean ground beef; 1/4 tsp. salt; pepper to taste; 1/2 c. celery, sliced; 1/4 c. onion, chopped; 1 medium clove garlic, minced; 1/4 tsp. Italian seasoning, crushed; 2 cans bean with bacon soup; 1 1/2 soup cans water; 1 c. cooked pasta (small shells or other small shape); 1 can kidney beans; 1 (8 oz.) can tomatoes; 2 Tbsp. parsley, chopped

Servings: persons

1/2 lb. lean ground beef
1/4 tsp. salt
pepper to taste
1/2 c. celery, sliced
1/4 c. onion, chopped
1 medium clove garlic, minced
1/4 tsp. Italian seasoning, crushed
2 cans bean with bacon soup
1 1/2 soup cans water
1 c. cooked pasta (small shells or other small shape)
1 can kidney beans
1 (8 oz.) can tomatoes
2 Tbsp. parsley, chopped

1
Season meat with salt and pepper.
2
Shape into 24 small meatballs.
3
In large saucepan, brown meatballs, then cook celery, onion and garlic until tender.
4
Spoon off fat.
5
Add remaining ingredients.
6
Bring to boil, then simmer on very low heat for flavors to blend (about 20 to 30 minutes).
7
Stir occasionally. Serve with Parmesan cheese sprinkled on top.

1623

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 lb. lean ground beef, 1/4 tsp. salt, pepper to taste, 1/2 c. celery, sliced, and more.

Yes, Italian Meatball Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Meatball Soup

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