Best 7 Italian Meatballs Soup Recipes

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS

Steps:

• Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
• Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
• Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
• Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
• Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
• Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

ITALIAN WEDDING SOUP WITH MEATBALLS

Steps:

• In a large bowl, combine the egg white, bread crumbs and Italian seasoning. Crumble pork over mixture and mix well. Shape into 3/4-in. balls. , Place meatballs on a greased rack in a foil-lined 15x10x1-in. baking pan. Bake at 350° until a thermometer reads 160°, 15-18 minutes. , Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender. Stir in the broth, herbes de Provence, pepper flakes and pepper. , Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add orzo; cook until pasta is tender, stirring occasionally, 8-10 minutes longer. Add spinach; cook and stir until spinach is wilted. Sprinkle with cheese and parsley. , Freeze option: Do not add orzo or spinach. Cool soup; transfer to freezer containers and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a large saucepan; bring to a boil. Add orzo, then proceed with recipe as directed.

ITALIAN SPINACH SOUP WITH MEATBALLS

Steps:

• Combine chicken broth, onion, carrots, celery, and salt in a large pot. Bring to a boil; reduce heat and simmer, uncovered, until flavors combine, about 30 minutes. Discard onion, carrot, and celery from the broth.
• Bring broth to a boil. Add meatballs. Reduce heat and simmer until meatballs are heated through, about 10 minutes. Stir in tomatoes, spinach, olive oil, lemon juice, Parmesan cheese, garlic, and dried basil. Simmer until flavors combine, 15 to 20 minutes.

ITALIAN WEDDING SOUP WITH VENISON MEATBALLS

Steps:

• Combine venison, sausage, bread crumbs, 1/2 cup Parmesan cheese, parsley, and egg in a large bowl; mix until evenly combined. Form mixture into fifty 1-inch meatballs.
• Heat oil in a large skillet over medium-high heat. Add meatballs and cook for 4 minutes, flipping halfway, to get an even brown on all sides. Transfer with tongs to a paper towel-lined plate.
• Heat oil for soup in a large soup pot. Add celery, carrot, and onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add broth and bring to a boil. Stir in pasta, oregano, and meatballs. Reduce heat, cover, and cook for 10 minutes.
• Turn heat off and let soup sit for 5 minutes. Stir in spinach and lemon juice. Ladle into bowls, season with salt and pepper, and garnish with Parmesan cheese.

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS

Steps:

• In a bowl, combine turkey, garlic, egg, breadcrumbs, cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Roll mixture into 1-tablespoon balls.
• In a large pot, heat oil over medium. Add onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes with juices; bring to a simmer. Add meatballs and cook, without stirring, until they float to surface, about 5 minutes.
• Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water, if desired; season with salt and pepper. Serve, sprinkled with cheese.

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS

Steps:

• 1. MAKE AHEAD: mix together the meatball ingredients. Form into miniature meatballs (about half of a normal bite-sized meatball) bake in a 350 degree oven for 15 minutes. You can refrigerate meatballs until ready to use.
• 2. In a large Dutch oven, heat olive oil. Add carrots, onions, and celery. Saute until softened.
• 3. Add chicken broth and seasonings. Bring to a boil. Turn down heat and simmer for 30 minutes.
• 4. Add pasta, prepared meatballs and frozen spinach. Simmer for for however long is required package directions of pasta.
• 5. Ladle into bowls. Sprinkle with fresh parsley and parmesan cheese!

ITALIAN WEDDING SOUP WITH LAMB MEATBALLS RECIPE - (4/5)

Steps:

• 1. For the meatballs: combine lamb, egg, bread crumbs, mint, and lemon zest in a large bowl. Season with salt and pepper, then mix well by hand. Form into balls about the size of golf balls (you should have around 18, 1-oz. balls). Place the flour in a shallow bowl, and roll the meatballs in it, tapping off any excess. Heat the vegetable oil in a large frying pan over medium heat. Fry the meatballs in batches until golden brown on all sides, about 7-9 minutes total. To test to see if they are done, stick a metal knife into the center of a meatball - if the blade comes out hot, they are done (but don't burn yourself checking!). Drain the meatballs on a paper-towel covered plate and set aside. 2. For the soup: Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and saute until translucent, about 4-5 minutes, stirring to prevent them from burning. Reduce the heat to low and add the thyme and red pepper flakes. Add the peas or beans and cook over low heat for 10 minutes, stirring occasionally. Add the mustard greens and stock and bring to a simmer. Add the fresh pasta and cook over low heat until tender, 2 to 3 minutes (if using pre-cooked noodles, cook just long enough to heat through). Place the meatballs in the saucepan and cook until heated through, another 1-2 minutes. Adjust the seasoning with salt, and serve, garnished with the parsley leaves.