Italian Meatball Soup
A delicious Italian Meatball Soup that can be made on the stovetop or in a crockpot. This recipe contains homemade meatballs but you could use frozen meatballs as well.
Servings: 6 people
Ingredients
FOR THE MEATBALLS
- 1 pound ground chuck or venison
- 1/4 cup onion diced
- 1 egg slightly beaten
- 1 teaspoon Worcestershire Sauce
- 1/4 cup parmesan cheese grated
- 1/2 teaspoon garlic powder
- salt and pepper to taste
FOR THE SOUP
- 1 small onion diced
- 2 stalks celery diced
- 2-3 carrots peeled and chopped
- 3 cloves garlic minced
- 48 ounces beef stock
- 1 can crushed tomatoes
- 1 can cannellini beans drained and rinsed
- 1/2 cup frozen spinach thawed and drained
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 8 ounces bowtie pasta cooked according to package directions, drained, set aside
Instructions
MEATBALLS
- Combine all ingredients thoroughly. Form into one-inch balls.
- Pan fry or bake at 350 degrees for approximately 20 minutes.
- Remove and place on paper towels to absorb any excess fat.
SOUP
- In a large stockpot, heat one teaspoon olive oil. Add the onions, celery, and carrots. Saute for 8-10 minutes until the vegetables are translucent.
- Add the garlic and cook for one minute.
- Add the meatballs, stock, tomatoes, beans, and seasonings to the pot. Bring to a boil, reduce the heat, and simmer for 15-20 minutes.
- Stir in the spinach and cook for another 5 minutes.
- Just prior to serving, add the cooked pasta and let it heat through.