The classic meatball soup consists of a clear broth, often with pieces or whole meatballs and vegetables. Common side dishes include noodles, dumplings, rice and barley. A variety of meats are used, such as beef, lamb, pork and poultry. In this article you will find two recipes - one for meatballs Tuscany soup and another with beef balls, beans and vegetables.
Healthy meatball soup with beef, beans, vegetables and fresh herbs
This delicious meatball soup is made with beef broth and is bursting with fresh herbs, lots of vegetables like carrots, celery, parsnips and fennel, and tender white beans cooked alongside tender and lightly seasoned meatballs. It will warm your belly and calm your soul!
Ingredients for the meatball recipe:
- 0.5 kg low-fat ground beef
- Salt (about 2 teaspoons)
- Black pepper
- 1 garlic clove, minced
- ½ teaspoon red pepper flakes
- 2 teaspoons Italian seasoning
- 2 tablespoons grated Parmesan
- 1 He, verquirlt
- 60 ml milk
- ½ cup panko (or regular breadcrumbs)
Ingredients for the soup:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 carrots, peeled and diced
- 4 ribs of celery, diced
- 2 parsnips, peeled and diced
- ½ fennel bulb, cut into thin slices
- 1 tablespoon Italian seasoning
- Salt (about 2 teaspoons)
- Black pepper
- 4 cloves of garlic, pressed through the garlic press
- 2 l beef broth (or chicken broth)
- 1 can navy beans, drained and rinsed
- 3 tablespoons basil, finely chopped
- 3 tablespoons flat-leaf parsley, chopped
- 2 cups kale, chopped into bite-sized pieces
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon juice
- 50 g grated Parmesan cheese, for garnish
- Rustic bread with crust, as a side dish (optional)
Follow these steps to complete the recipe
- To make the meatballs, combine the ground beef with a few good pinches of salt (about 2 teaspoons) and pepper, and the remaining meatball ingredients in a large bowl. Gently mix the ingredients with your hands until well combined and roll into bite-sized meatballs. Set them aside.
- To make the soup, place a large stock pot over medium heat and add the butter and oil. Once melted, add the onion, carrots, celery, parsnip and fennel. Stir gently and let the vegetables sweat for about 3-4 minutes.
- Then add the Italian seasoning, a few pinches of salt and black pepper, and the garlic and let it become aromatic. Once fragrant, add the beef broth to the pot and stir gently to combine all the ingredients.
- Allow the soup to simmer and bubble gently, then carefully add the meatballs to the hot soup. Once all the meatballs are in the soup, give them a gentle stir to move them around a bit. Now add the white beans and let the meatball soup simmer over medium heat with the lid slightly slanted for about 45 minutes, stirring occasionally.
- After 45 minutes, turn off the heat and add the basil, parsley, kale, lemon juice and zest and stir gently. Let the soup rest for 5-10 minutes.
- Ladle the meatball soup into bowls and garnish with a generous portion of shaved Parmesan cheese.
Additional tips for this dish
- Beef or chicken broth: While we prefer beef broth to enhance the beer flavor in this meatball soup, you can also substitute chicken broth or even vegetable broth.
- Kale or spinach, for extra greens: I chose kale, but if you prefer to use spinach, you can add that too. Both go well in this soup and provide additional nutrients.
Tuscan meatball soup with pork and kale
The Tuscan Meatball Soup is a bowl full of comfort. Homemade meatballs, a rich broth and the best seasoning make this soup something very special!
Ingredients:
- 1 kg minced pork
- 1 teaspoon fennel seeds, toasted, crushed
- 70g fresh breadcrumbs
- 125 ml extra virgin olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, crushed
- 1 celery stalk, finely chopped
- 400 g can of cannellini beans, rinsed and drained
- 180 ml dry white wine
- 800 g peeled canned tomatoes
- 1 liter chicken broth
- 1 tablespoon thyme leaves
- ½ bunch kale, shredded
- 1 tablespoon apple cider vinegar
- shaved Parmesan, for serving
Meatball soup Toscana – instructions for preparation:
- Mix the ground pork, fennel seeds and breadcrumbs in a bowl. Roll meatballs using 2 tablespoons each of the mixture. Place on a tray and refrigerate until ready to use.
- Heat 2 tablespoons oil in a saucepan over medium heat. Add onion, carrot, celery and garlic and cook, stirring occasionally, until softened but not colored, 10 minutes.
- Add beans, wine, tomatoes, broth, thyme and vinegar and bring to a boil. Reduce the heat to low and cook for 15-20 minutes to allow the flavors to develop.
- Add the meatballs and cook, shaking the pan occasionally, for 15 minutes or until the meatballs are cooked through.
- Stir in the kale and cook 2 minutes or until wilted.
- Serve sprinkled with Parmesan.
Party soup recipes that will keep you ready for guests without much effort,you can find here!
