Nonna's Mini Meatball Soup Recipe

Recipe By Slurrp

Nonna's Mini Meatball Soup is a comforting and hearty Italian soup that is perfect for chilly days. This soup features small, tender meatballs made with a mixture of ground beef, breadcrumbs, and herbs, simmered in a flavorful broth with vegetables and pasta. The meatballs are packed with flavor and add a delicious richness to the soup. Serve this soup with crusty bread for a satisfying and delicious meal.

4.5
17 Rating -
Rate
Non Vegdiet
4hr 40minstotal
10minsPrep
4hr 30minsCook
4hr 40m.total
10m.Prep
4hr 30m.Cook
Nonna's Mini Meatball Soup
plan
Bookmark

ingredients serve

Ingredients for Nonna's Mini Meatball Soup Recipe

  • 0.17 pound Ground Beef
  • 0.08 cup Breadcrumbs
  • 1/25 cup Grated Parmesan Cheese
  • 0.33 cloves Cloves Garlic, Minced
  • 0.33 tablespoon Chopped Fresh Parsley
  • 0.17 Egg
  • 0.17 teaspoon Salt
  • 0.08 teaspoon Black Pepper
  • 0.33 tablespoon Olive Oil
  • 0.17 Onion, Diced
  • 0.33 Carrots, Diced
  • 0.33 Celery Stalks, Diced
  • 1 cup Chicken Broth
  • 0.17 can Diced Tomatoes
  • 0.33 tablespoon Tomato Paste
  • 0.17 cup Small Pasta
  • As required Salt And Pepper To Taste

Directions: Nonna's Mini Meatball Soup Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, garlic, parsley, egg, salt, and pepper. Mix well.
  • STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
  • STEP 3.In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
  • STEP 4.Add chicken broth, diced tomatoes, and tomato paste to the pot. Bring to a boil.
  • STEP 5.Gently drop the meatballs into the boiling broth. Reduce heat to low and simmer for 20 minutes.
  • STEP 6.Add pasta to the pot and cook until al dente, according to package instructions.
  • STEP 7.Season the soup with salt and pepper to taste. Serve hot with crusty bread.

Cooking Tips

  • For extra flavor, you can add a pinch of dried oregano and basil to the meatball mixture.
  • To make the meatballs more tender, you can soak the breadcrumbs in milk before adding them to the mixture.
  • If you prefer a thicker soup, you can add more tomato paste or cook the soup for a longer time to reduce the liquid.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Serve the soup hot with crusty bread for dipping.
  • You can garnish the soup with freshly grated Parmesan cheese and chopped parsley.
  • This soup is a great make-ahead meal and can be frozen in individual portions for easy reheating.
Nutrition
value
868
calories per serving
29 g Fat87 g Protein87 g Carbs5 g FiberOther

Current Totals

  • Fat
    29g
  • Protein
    87g
  • Carbs
    87g
  • Fiber
    5g

MacroNutrients

  • Carbs
    87g
  • Protein
    87g
  • Fiber
    5g

Fats

  • Fat
    29g

Vitamins & Minerals

  • Calcium
    339mg
  • Iron
    7mg
  • Vitamin A
    75mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    16mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    81mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    130mg
  • Manganese
    < 1mg
  • Phosphorus
    841mg
  • Selenium
    87mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp