meatball soup Recipe

Name: meatball soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs ground chuck; 1 cup Italian style breadcrumbs; 1 egg; parmesan cheese; 1 (28 ounce) can crushed tomatoes; 1 can beef broth; 2 cans chicken broth; 3 quarts water; 1 soup bone (optional); 1 bunch escarole (washed well and chopped); 12 bunch celery (washed and chopped in large pieces); 1 onion (chopped); 1 lb carrot (peeled and cut in thirds)

Servings: persons

1 12 lbs ground chuck
1 cup Italian style breadcrumbs
1 egg
parmesan cheese
1 (28 ounce) can crushed tomatoes
1 can beef broth
2 cans chicken broth
3 quarts water
1 soup bone (optional)
1 bunch escarole (washed well and chopped)
12 bunch celery (washed and chopped in large pieces)
1 onion (chopped)
1 lb carrot (peeled and cut in thirds)

1
Bring three quarts water, tomatoes, beef broth, chicken broth, soup bone, onion, and celery to a low boil for two hours.
2
Add escarole and carrots; cook for an additional hour.
3
Make small meatballs with ground chuck, egg and breadcrumbs.
4
Roll meatballs in parmesan cheese.
5
Add to simmering soup and cook for one additional hour.
6
Serve with additional parmesan cheese to sprinkle on top and a good crusty italian bread.
7
It is not necessary to cook the meatballs before adding to the soup as long as you let them simmer for the entire hour, being careful to stir gently every 10 to 15 minutes.

570

kcal

Calories

Fat

Carbs

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 12 lbs ground chuck, 1 cup Italian style breadcrumbs, 1 egg, parmesan cheese, and more.

Yes, 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.

meatball soup

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