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The Soup with the Little Meatballs

The Soup with the Little Meatballs

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Kelly

Kelly

A relatively easy soup handed down to me by my Italian grandmother. It's great for the holidays!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 701 kcal
  • 35%
  • Fat:
  • 40.3 g
  • 62%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 549 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, combine 1 cup cheese, Italian seasoning, egg and ground beef. Mix together well and form into small meatballs, no larger than 1 inch in diameter; set aside.
  2. In a large pot over medium high heat, combine the chicken broth and 2 cups cheese. Bring this to a boil and reduce heat to medium. Slowly add the meatballs, stirring gently so that they do not clump together into one uber-meatball. Cook for about 30 minutes, until beef is no longer pink and broth is slightly thickened.
  3. Add the pasta, again stirring gently so that they do not clump, and cook for about 30 more minutes, until pasta is tender and flavors are well blended. Season to taste and serve immediately.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Verna
8

Verna

12/18/2003

This recipe has good potential but I think that it should have specified to use EXTREMELY LEAN ground beef. This came out VERY VERY VERY greasy and was not the prettiest dish I've ever made. It was more of a "oatmeal" looking dish with meatballs and a lot of grease on it. My DH described it as greasy groul...which sounds just bad LOL!!! My best friend who was here to eat with us tonight thought the flavor was good but the grease had to go...with a few changes this could be a good dish! Also, I'd use about 1/2 the box of the pasta the next time..it made our soup TOO thick! Thanks anyway Kelly, I'm going to try to make a few changes the next time!

pennycandy
7

pennycandy

2/12/2009

I am giving this recipe three stars for the meatballs only. as for the rest of the recipe, there is no "soup" to it.

Jodi
5

Jodi

11/3/2009

We (hubby & I) made this last night and we loved this - we didn't know what to expect but it was spectacular! I took a lot of suggestions from other people though, we used 1lb ground beef, used more broth (and could have used more) and added garlic & onion. I also used only 1c parm in the broth. I put in a can of diced tomato and a small can of green chiles because it seemed to plain otherwise but we were amazed by how delicious it was and we'll definitely be making this again. We also fried the meatballs first - I was afraid they'd set all stuck together and also it cooked out some of the fat that way too.

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