Italian Meatball Soup

Meatball soup with white beans, carrots, celery and a sea of baby greens. Everything Italian in one giant pot. LOVE.

It’s been one year to the day since I was stricken with a cold. Jan. 3. Thanks to this blog I know precise things like that about my life.

I spent the last 4 days carousing Pinterest and pinning every single recipe I ever made. Plus hundreds thousands of others I want to make. When you’re confined to a couch pinterest is a haven.

Oh yeah. I also sneezed my way through 3 boxes of tissues, the biggest jar of honey you could ever set eyes on, an entire jar of vicks vapor rub and about a million tea bags. Thank goodness I’m a tea hoarder.

I watched You’ve Got Mail 4 times (love that movie), learned how to make a spear if I’m ever lost in the Amazon jungle, copied down the directions for making my own vat of moonshine and saw Bobby Flay lose his first Iron Chef in. . . I don’t know. . . forever? I may or may not have cried.

Did I mention I also went through every single cookbook I own. All 100+ marking every recipe I want to make. Then I did the same thing with my food magazines. All 300 of them.

I also ate my way through all of this soup and an entire dutch oven filled to the brim with sweet potato soup. Feed a cold, right? Both made when the very beginnings of my cold were starting to show their ugly colors. When I could still move without coughing like a crazy banshee. Or sneezing like a wild hyena.

And I’m still sick.

Send help.

Italian Meatball Soup

Rating: 51

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Yield: 4 - 5 servings

Italian Meatball Soup

Meatball soup with white beans and a sea of baby greens. Everything Italian in one giant pot.


1 + 1/4 pounds ground beef (I like sirloin)
1/4 cup bread crumbs
1 tablespoon parmesan cheese
1 egg, beaten
2 cloves garlic, minced
1 teaspoon finely chopped parsley
1/2 teaspoon Italian Seasoning
1/2 teaspoon sea or kosher salt
1/8 teaspoon fresh black pepper
olive oil, for sauteing
1 large onion, diced
2 medium-ish carrots, diced
1 stalk celery, diced
4 cloves garlic, minced
1 teaspoon Italian seasoning
coarse salt and fresh black pepper
5 cups chicken broth
1 can cannellini beans, drained and rinsed
4 - 5 cups baby kale or baby spinach, stems removed
1 tablespoon fresh basil or parsley, chopped
fresh grated Parmesan or Romano cheese, for serving
croutons, for serving, optional


  1. Combine the meatball ingredients together with a fork. Form into 1-inch-sized meatballs. In a big soup pot or dutch oven heat enough oil to generously cover bottom of pan over medium heat.
  2. Cook the meatballs in two batches, turning to brown them on all sides. Remove to paper towels and drain off the oil
  3. Add a few more tablespoons of oil over medium-low heat and add the onion, carrots, celery, garlic and Italian seasoning. Season well with salt and pepper. Cook stirring often 10 minutes.
  4. Stir in broth, beans and add the meatballs back in. Simmer 25 minutes, tasting often and re-seasoning as needed.
  5. Add the baby kale and fresh basil, simmer 5 - 10 more minutes until wilted.
  6. Serve with Parmesan cheese and croutons or crusty bread.

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