Meatball Soup

This will be a great dish to take to the ice house to warm those stomachs while catching your favorite fish at Lake of the Woods!

This meatball soup recipe is a hearty meal. It’s great for chilly days. —Sue Miller, Walworth, Wisconsin


  • 1 large egg, lightly beaten
  • 1/4 cup dry bread crumbs
  • 1/4 cup minced fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon garlic salt, optional
  • 1/8 teaspoon pepper
  • 1/2 pound lean ground beef (90% lean)
  • 4 cups reduced-sodium beef broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 medium carrot, thinly sliced
  • 1 teaspoon Italian seasoning
  • 1/4 cup uncooked tiny shell pasta
  • Minced fresh parsley, optional


  1. In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese.

Freeze Option: Divide cooled soup in individual portions; freeze up to 3 months.

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