The Most Flavorful Meatball Soup Recipe You Need RIGHT NOW

Ingredients

• 1 pound Ground Beef (80% lean)
• 1/2 cup Breadcrumbs (Plain, fine)
• 1/4 cup Milk (Whole or 2%)
• 1 large Egg (Room temperature)
• 1/4 cup Parmesan Cheese (Finely grated)
• 1 teaspoon Cajun Seasoning (Optional, can replace with extra salt & pepper)
• 1 teaspoon Italian Seasoning
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper (Freshly ground)
• 1 tablespoon Dried Parsley
• 1 can Cannellini Beans (15‑oz, drained and rinsed)
• 1 can Crushed Tomatoes (28‑oz)
• 4 cups Beef Broth (Low‑sodium)
• 2 cloves Garlic (Minced)
• 1 teaspoon Dried Thyme (For garnish)
• 2 tablespoons Shredded Parmesan Cheese (For garnish)

Instructions

1. Soak Breadcrumbs

   Combine breadcrumbs and milk in a small mixing bowl, stir, and let sit for about 5 minutes until the mixture is fully absorbed.

   Time: PT5M

2. Season Ground Beef

   Place the ground beef in a large mixing bowl. Add Cajun seasoning (or extra salt and pepper), black pepper, grated Parmesan, dried parsley, and the egg. Mix gently until just combined; avoid over‑mixing.

   Time: PT5M

3. Incorporate Breadcrumb Mixture

   Add the soaked breadcrumb mixture to the seasoned beef. Fold gently until evenly distributed.

   Time: PT2M

4. Form Meatballs

   Using a tablespoon scoop, portion out the meat mixture and roll between your palms to form small bite‑size meatballs (about 1‑inch diameter). Place them on a lightly sprayed baking sheet.

   Time: PT10M

5. Bake Meatballs

   Preheat the oven to 400°F. Bake the meatballs for 12‑15 minutes, or until they are browned and cooked through.

   Time: PT15M

   Temperature: 400°F

6. Prepare Soup Base

   While the meatballs bake, pour beef broth into a large pot and bring to a rolling boil over medium‑high heat.

   Time: PT5M

7. Add Remaining Ingredients

   Stir in the cannellini beans, baked meatballs, crushed tomatoes, minced garlic, Italian seasoning, black pepper, and kosher salt. Reduce heat to medium‑low and let simmer for 20 minutes.

   Time: PT20M

8. Finish and Garnish

   Remove the pot from heat. Sprinkle shredded Parmesan and dried thyme over the soup. Give a gentle stir and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

25g

Fat

18g

Fiber

5g