This Italian soup recipe is a comforting and satisfying dish perfect for any occasion, whether it’s a cozy weeknight dinner or a casual gathering with friends.

The main attraction is the flavorful bite-sized meatballs, enhanced with freshly grated parmesan cheese and minced garlic.

These balls are simmered in a tasty broth full of various vegetables like onions, carrots, cabbage, potatoes and celery. The broth which is made from beef broth, tomato paste and herb mix adds depth and richness to the soup.

What makes this soup different from others is its combination of hearty yet healthy ingredients. While the meatballs offer protein and flavor, the vegetables provide nutrition as well as texture.

With extra parmesan cheese on the side and served alongside crusty loaf of Italian ciabatta bread; this soup turns an ordinary mealtime into an inviting one.

One of the best things about this soup is that it can be used for many different purposes. It’s very easy to freeze it for later use.

Just cool off the soup completely before transferring it into an air-tight container then store it in your freezer for up to three months period beside if you want to enjoy it again just defrost overnight in your fridge then reheat on stove for quick meal.

All in all, this Italian meatball soup is a delightful blend of flavors and textures that will leave you feeling nourished and satisfied.

This soup would most probably become one of your favorite comfort foods whether you are cooking alone or sharing it with loved ones.

Ingredients:

FOR THE MEATBALLS:

• 3/4 lb ground beef
• 1/2 cup plus more shredded fresh parmesan cheese
• 3 tablespoons chopped parsley
• 1 egg
• 2 garlic cloves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground oregano
• 2 teaspoons lemon juice

FOR THE SOUP:

• 3 tablespoons olive oil
• 7 cups low sodium beef stock
• 1/2 teaspoon kosher salt
• Tomato paste 2 tablespoons
• Fresh parsley leaves ¼ cup
• Bay leaves 2
• Peppercorns black 1 teaspoonfuls
• Onion chopped ¾ cup’s quantity,
• Carrots chopped ¾ cup’s quantity,
• Celery chopped ¾ cup’s quantity,
• Potatoes chopped 1 cup,
• Green cabbage, thinly sliced half lb.

Directions:

Prepare the Meatballs:

1. Combine the Ground Beef: In a large bowl, place the ground beef and mix. The mixture should contain 1/2 cup of fresh parmesan cheese, shredded, 3 tbsp freshly chopped parsley, minced cloves of garlic, 1 egg, kosher salt and black pepper each 1/2 teaspoon lime juice +2 tsp lemon. Ensure a thorough blending of all components.
2. Roll out Meatballs: Shape into bite-sized meatballs about an inch in diameter using your hands. As you work, put them on a plate or baking sheet. Leave aside.

Cook the Soup:

1. Heat Oil: Let three tablespoons of olive oil heat over medium heat in a large pot or Dutch oven.
2. Sauté Vegetables: Pour carrots and celery into the pot together with chopped onion so as to sauté them until soft for approximately five minutes.
3. Add Soup Base: Stir this in with vegetables for one minute until it is well mixed having added tomato paste hence cooking for about two minutes. Measure out seven cups of low sodium beef stock and pour it inside mixing while adding half teaspoon kosher sea salt leaves of parsley that are fresh plus can be used dry (4 tbs), bay leaves (2) then black peppercorns(1 tbs).
4. Simmer Soup: Allow the soup to cook over low heat till it starts boiling. Add prepared meatballs one by one ensuring they don’t stick together when simmering gently at low temperature until completely ready which must take around ten minutes.
5. Add Potatoes and Cabbage: At this juncture add sliced green cabbage (1\2 lb) along with chopped russet potatoes (one cup). Cooking should progress until potatoes turn tender with wilted cabbage between fifteen to twenty minutes.
6. Season and Serve: Taste for seasoning making sure that there is enough amount of pepper plus salt if required – remove bay leafs and peppercorns (tell your guests).
7. Garnish and Enjoy: Now ladle the hot soup into bowls adding meatballs, vegetables and broth evenly in each. On top of all that, garnish with freshly shredded Parmesan cheese and a little fresh parsley for each serving.

This soup is just amazing…

I like it so much because it is delicious and filling as well as comforting thus making it perfect for any occasion that you might require a warm tasty soup like this one.

Every time I make this soup, whether for a casual weeknight dinner or a cozy gathering with friends, it never fails to impress.

Let us start with the meatballs they are the stars of this meal though they are served in soup! These bite-sized pasta balls made from ground beef, freshly grated parmesan, garlic, and lemon juice are really amazing.

And then there are vegetables including onions, carrots, celery, potatoes, and cabbage which help to give more flavor and texture when added into the broth.

Simply mix all the ingredients together in a bowl and chill the mixture for 30 minutes before forming meatballs.
Then make small round things out of them – voila! You can even prepare these in advance storing them in your refrigerator until you are ready.

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Thereafter brown batches of them in some olive oil heated up in a pot Pour off excess fat once they have nicely browned then pour beef stock into the pot.

Add salt tomato paste parsley peppercorns bay leaves which compose an herb bundle all over beef stock When everything has been added into the crock pot let it cook softly for the next 30 minutes.

Then after that add onions carrots celery potatoes cabbage etc., and continue boiling until tender Finally return the meatballs back at home on top when everything else has quite melted away.

Pour lots of cheese onto bowls of soup along with crusty breads by their sides Believe me; once you’ve experienced how wonderfully aromatic & flavorful this dish is you’ll never want to eat anything else. It’s a good choice for everyone. Enjoy it!