Parmesan Meatball Soup Recipe

Name: Parmesan Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 batch Parmesan Meatballs by Kittencal; 8 ounces lean ground beef; 8 ounces ground pork; 1 large egg; 1/4 cup parmesan cheese (grated) or 1/4 cup romano cheese (grated); 1/2 cup fresh breadcrumb; 1 tablespoon garlic, minced; 1/2 teaspoon seasoning salt; black pepper; 1/4 cup half-and-half; 1/4 cup fresh parsley, finely chopped or 1 tablespoon dried parsley; Soup; 1 1/2 tablespoons olive oil; 1 cup yellow onion, chopped; 2 (10 3/4 ounce) cans low sodium beef broth; 2 (14 ounce) cans diced tomatoes with juice; 2 -3 tablespoons sugar; 1 1/2 cups fresh spinach, chopped (optional); 1 1/2 cups long grain rice; salt & freshly ground black pepper; 1 tablespoon italian seasoning; 4 tablespoons fresh parsley, chopped; shredded mozzarella cheese (optional)

Servings: persons

1 batch Parmesan Meatballs by Kittencal
8 ounces lean ground beef
8 ounces ground pork
1 large egg
1/4 cup parmesan cheese (grated) or 1/4 cup romano cheese (grated)
1/2 cup fresh breadcrumb
1 tablespoon garlic, minced
1/2 teaspoon seasoning salt
black pepper
1/4 cup half-and-half
1/4 cup fresh parsley, finely chopped or 1 tablespoon dried parsley
Soup
1 1/2 tablespoons olive oil
1 cup yellow onion, chopped
2 (10 3/4 ounce) cans low sodium beef broth
2 (14 ounce) cans diced tomatoes with juice
2 -3 tablespoons sugar
1 1/2 cups fresh spinach, chopped (optional)
1 1/2 cups long grain rice
salt & freshly ground black pepper
1 tablespoon italian seasoning
4 tablespoons fresh parsley, chopped
shredded mozzarella cheese (optional)

1
Meatballs:
2
Mix all meatball ingredients together.
3
Form into marble-sized meatballs. Refrigerate until ready to use.
4
Soup:
5
In a extra large saucepan or stock pot over medium heat, heat olive oil.
6
Add onion and saute until tender and translucent, about 5 minutes.
7
Increase heat to HIGH and add diced tomatoes, broth, Parsley, and seasonings; and bring to a boil.
8
Reduce heat to LOW and simmer for 15 minutes.
9
Remove meatballs from refrigerator; gently slip each into soup mixture and simmer over MED-LOW heat until meatballs are cooked through, about 25 minutes.
10
Increase temp to MED-HIGH; add rice; cook for about 15 minutes; then add spinach and continue cooking for another 3-4 minutes.
11
Remove from heat.
12
Check and adjust seasonings.
13
To serve:
14
Ladle into warmed bowls and garnish with Parsley sprigs and a sprinkle of shredded Mozzarella Cheese.

1012

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 1 batch Parmesan Meatballs by Kittencal, 8 ounces lean ground beef, 8 ounces ground pork, 1 large egg, and more.

Yes, Parmesan 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.

That's it — enjoy your meal!

Parmesan Meatball Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions