Turbokitchen
Zesty Italian Meatball Soup

Zesty Italian Meatball Soup

A comforting, weeknight-friendly meatball soup: juicy beef meatballs simmered in a tomato and chicken-stock broth with onion, carrot and celery.

Finished with basil, parsley and parmesan — it’s warming, filling, and great for batch cooking.

Method

20m30m50m
  1. Combine ground beef, breadcrumbs, Parmesan, beaten egg, garlic, and Italian seasoning in a bowl. Form into small meatballs.
  2. In a large pot, heat olive oil over medium heat and brown the meatballs. Remove and set aside.
  3. In the same pot, add diced onions, carrots, and celery. Cook until softened.
  4. Pour in crushed tomatoes and chicken broth. Bring to a simmer.
  5. Return the meatballs to the pot and cook until they are thoroughly heated.
  6. Season with salt, pepper, and additional Italian seasoning to taste. Stir in chopped basil and parsley before serving.

Ingredients

  • 40g Parmesan finely grated
  • small handful Basil chopped
  • Salt, to taste
  • 2 cloves Garlic finely chopped
  • 1 Onion diced
  • 10ml Italian seasoning
  • 1 Egg beaten
  • 15ml Olive Oil
  • Black Pepper, to taste
  • small handful Parsley chopped
  • 2 sticks Celery diced
  • 2 Carrot diced
  • 800g Crushed tomatoes
  • 60g Breadcrumbs
  • 500g Beef Mince
  • 1 litre Chicken Stock hot

Notes

For a lighter version, use turkey or chicken mince for the meatballs.

Add a pinch of chilli flakes to the broth if you prefer extra heat.

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