Meatball soup

Print Pin Rate
Course: Soup, Supper
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 692kcal

Ingredients

Meatballs

  • 250 g beef mince
  • 250 g pork mince
  • 1/2 cup bread crumbs
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup milk
  • 1 Egg
  • 1 small onion finely shopped
  • 2 garlic cloves minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried origanum
  • 1/4 tsp dried basil
  • 1/4 tsp dried parsley

Soup

  • 2 l beef br0th
  • 2 carrots peeled and sliced
  • 2 celery stalks chopped
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 bay leaves
  • 200 g pasta (such as small shells or elbow macaroni)
  • salt and pepper to taste
  • fresh parsley chopped (for garnish)

Instructions

Prepare the Meatballs:

  • In a large mixing bowl, combine the ground beef and ground pork.
  • In a separate bowl, mix together the breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs absorb the milk.
  • Add the breadcrumb mixture, grated Parmesan cheese, egg, finely chopped onion, minced garlic, salt, pepper, dried oregano, dried basil, and dried parsley to the meat. Mix until all the ingredients are well combined.
  • Form the mixture into small meatballs, about 2-3 cm in diameter. You should get approximately 20-25 meatballs. Set them aside.

Prepare the Soup:

  • In a large pot, heat a bit of oil over medium heat. Add the chopped onions, celery, and carrots. Cook for about 5 minutes until the vegetables start to soften.
  • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Pour in the beef or vegetable broth and add the bay leaves. Bring the broth to a simmer.
  • Once the broth is simmering, carefully drop the meatballs into the pot. Let them cook for about 10-12 minutes, or until they are cooked through and no longer pink in the center.
  • Add the pasta to the soup and cook according to the package instructions until al dente.
  • Season the soup with salt and pepper to taste.
  • Remove the bay leaves and discard them.
  • Serve the meatball soup hot, garnished with fresh chopped parsley.
    Enjoy your homemade meatball soup with these metric measurements!
Nutrition Facts
Meatball soup
Amount per Serving
Calories
692
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
137
mg
46
%
Sodium
 
2519
mg
110
%
Potassium
 
1006
mg
29
%
Carbohydrates
 
58
g
19
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
41
g
82
%
Vitamin A
 
5252
IU
105
%
Vitamin C
 
7
mg
8
%
Calcium
 
223
mg
22
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating