Meatball soup recipes - 8 recipes
Top rated Meatball soup recipes
Jeannie's Italian Meatball Soup
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By JeannieChu
This was a soup I threw together with what I had in the kitchen
- Meatballs:
- 1 white onion chopped
- 5 gloves garlic finely chopped
- 3 whole carrots diced
- 2 stalks of celery diced
- 2/3 can of black olives crushed
- 1 carton beef stock
- 1 can diced tomatoes
- 1 can diced Italian style tomatoes
- 1/2 cup prepared garden style tomato sauce (Ragu or Prego)
- 1 TBSP olive oil
- salt and pepper to taste
- Italian seasoning to taste
- 1 lb. ground chuck
- handful of oats
- handful of grated parmesan cheese
- 1/2 about 1/2 of prepared tomato sauce (Ragu or Prego)
- 2 eggs
- 1/4 about 1/4 cup milk
- salt and pepper
- italian seasoning
- Fresh grated parmesan cheese to finish
Italian Meatball Soup
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By carolync
directions: 1
- ingredients:
- 1 Tbsp Extra Virgin Olive Oil
- 4 carrots, peeled and diced
- 2 celery rib, washed and diced
- 8 cups low sodium beef broth
- 2 cups water
- 4 Tbsp tomato paste
- 1 (14.5-oz) can fire roasted diced tomatoes with garlic
- 1/2 lb Ditalini pasta
- 2 Tbsp chopped Italian parsley
- 2 Tbsp chopped basil
- Meatballs
- 1 lb 97% lean ground beef
- 1/2 cup Italian breadcrumbs
- 1/4 cup shredded Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp fresh cracked black pepper (fine grind)
- 2 large egg whites
Albondigas Authentic Mexican Style Meatball Soup
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By Sharon T
The flavors you get from this authentic Mexican style Albondigas soup recipe are phenomenal! The meatballs are so t...
- MEATBALLS:
- 1 pound ground beef, 10% to 15% fat
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 3/4 teaspoon garlic powder, or 1 clove garlic, crushed
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin powder
- 1/2 tablespoon dried Mexican whole oregano, crushed
- 1/2 cup dry masa
- 1 egg, beaten
- VEGETABLES:
- 3 to 4 carrots
- 3 to 4 sticks celery
- 2 poblano chilis
- 3 Roma tomatoes
- 2 medium size onions
- SOUP:
- 14 cups beef broth
- 3 to 4 dry whole bay leaves
- 2 teaspoons chili powder
- 3/4 teaspoons cumin powder
Albondigas (Spanish Meatball) Soup
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By Heather_D
This recipe tastes just like the Albondigas (Spanish Meatball Soup) that I enjoyed at the El Minuto restaurant in T...
- 1 1/2 pounds lean ground beef
- 1/4 cup rice, uncooked
- 1 large egg
- 1/4 cup fresh cilantro, finely chopped
- 1/2 of a medium jalapeño, finely minced
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium green pepper, diced
- 1 1/2 cloves garlic
- 8-ounce can tomato sauce
- 2 14 1/2 ounce cans chicken broth
- 4 cups water
- Fresh cilantro, chopped
Paleo Albondigas (Meatball Soup)
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By á-48874
This is a delicious paleo friendly albondigas soup made with meatballs, assorted vegetables and Mexican seasonings
- MEATBALLS:
- 1 pound groud beef
- 1 large egg, whisked
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- SOUP:
- 1 tablespoon bacon fat/lard or olive oil
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 3 stalks celery, chopped
- 2 carrots, chopped
- 7 cups chicken or beef stock
- 2 zucchini, sliced
- 1 tomato, chopped
- 1/2 teaspoon sea salt or more to taste
- 1/4 teaspoon ground pepper or more to taste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Dash cayenne pepper (optional)
- TOPPINGS:
- 1/2 cup cilantro, chopped
- 2 avocados, sliced
Easy Albondigas Soup (Mexican Meatball Soup)
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By TLoya
Perfect weeknight meal!
- For the Soup:
- 8 cups of chicken, beef or vegetable stock
- 2 tbs of fresh cilantro; chopped
- 1/4 tsp of dried oregano (adj. to your taste)
- Dash of Chili Powder.
- Salt and Pepper to taste
- 2 Carrots; cut in rounds (about a 1/2 inch)
- 2 Mexican Squash; cut in rounds a little larger than the carrots
- 1 large Potato; cut into large cubes
- 1 Serrano or Jalapeno Chili; whole
- 2 tbs tomato paste
- 1 14.5 oz can of Mexican style diced Tomatoes
- 1/2 cup of onion chunks
- For the Meatballs:
- 1 lb. very lean ground beef
- 2 tbs. of fresh cilantro; chopped
- 1/2 med. onion chopped fine
- 1/3 cup of uncooked long-grain or jasmine white rice
- 1 tsp pepper
- 1 tsp salt
- 1 egg
- You can use regular Zucchini squash instead of the Mexican squash... but it will not have as firm of texture as will the Mexican squash.
Rigatoni Meatball Soup
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By charlotteh371
Preparation: -Prepare your meatballs by placing your ground beef into a large bowl, and then adding in the rem...
- Tips & Tidbits for Rigatoni Meatball Soup:
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- Rigatoni Meatball Soup
- January 9, 2018 by Ingrid Beer 16 Comments
- Bowl of Rigatoni Meatball Soup
- Something I personally find a lot of joy and fun in, is turning a familiar recipe into a soup version of itself, and that’s just what I did with this cheesy rigatoni meatball soup.
- Wonderful, Irresistible Soup!
- Ah, soup… it’s one of my favorite things to prepare and to eat.
- What could be better? More soothing?
- MY LATEST VIDEOS
- And while soup is certainly most cozy to enjoy in these colder months, a delicious bowl of savory, “liquid heaven” is something my husband and I eat all year long—spring, summer, fall or winter.
- For us, soup is a complete meal, one that is so versatile and nourishing, one that thoroughly comforts us to our very cores.
- Rigatoni and Meatballs are a Match Made in Soup Heaven
- Pot of Rigatoni Meatball Soup
- Substitute another ground meat: You can also use dark meat chicken or turkey as a substitute for beef, for a leaner version—you can even use ground lamb or pork, if you prefer.
- Feel free to leave out the wine: I add in only a very small amount of red wine into the soup, and that completely cooks out; but if you prefer not to add wine, simply omit it.
- Vegetarian option: You can very easily prepare the soup on its own without any meatballs if you are looking for a vegetarian option, and substitute vegetable stock in place of the chicken.
- Feast your eyes on these, or just jump to the recipe:
- Bowl of Rigatoni Meatball Soup
- Bowl of Rigatoni Meatball Soup
- Bowl of Rigatoni Meatball Soup
- Bowl of Rigatoni Meatball Soup
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- Rigatoni Meatball Soup
- by Ingrid Beer
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- Bowl of Rigatoni Meatball Soup
- Rich and hearty, this comforting rigatoni meatball soup is a fun take on one of our favorite pasta dishes, complete with creamy mozzarella cheese.
- Yield: Serves 8
- Nutrition Info: 455 calories
- Prep Time: 30 minutes
- Cook time: 45 minutes
- Meatball Ingredients:
- • 1 pound ground beef (85/15 ratio, organic if possible)
- • 1 French roll (2-3 ounces), processed for 20-30 seconds in food processor for breadcrumbs
- • 1 egg, whisked
- • 1 teaspoon salt
- • 1 teaspoon dried basil
- • 1 teaspoon dried oregano
- • 1 teaspoon dried parsley
- • 1/2 teaspoon black pepper
- • 4 cloves garlic, pressed through garlic press (Need a good garlic press? Here’s the link: Rowav Garlic Press)
- • 1/4 cup grated parmesan cheese
- • Splash of milk or half & half (about 2 tablespoons)
- Soup Ingredients:
- • Olive oil (about 2 tablespoons)
- • 1 onion, roughly chopped
- • 1 teaspoon dried basil
- • 1 teaspoon dried oregano
- • 1 teaspoon dried parsley
- • Pinch salt
- • Pinch black pepper
- • Pinch red pepper flakes (optional)
- • 8 cloves garlic, thinly sliced
- • 2 tablespoons tomato paste
- • 1/4 cup red wine (optional)
- • 1 (28 ounce/ 793 gram) can organic whole, peeled tomatoes
- • 6 cups warm chicken stock (I like Better Than Bouillon to make my stock)
- • 1 tablespoon chopped flat-leaf parsley
- • 8 ounces uncooked rigatoni, cooked according to package instructions
- • Grated mozzarella cheese (about ¼ cup per serving, so about 2 cups total)
Rigatoni Meatball Soup
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By charlotteh371
Preparation: -Prepare your meatballs by placing your ground beef into a large bowl, and then adding in the remai...
- Meatball Ingredients:
- • 1 pound ground beef (85/15 ratio, organic if possible)
- • 1 French roll (2-3 ounces), processed for 20-30 seconds in food processor for breadcrumbs
- • 1 egg, whisked
- • 1 teaspoon salt
- • 1 teaspoon dried basil
- • 1 teaspoon dried oregano
- • 1 teaspoon dried parsley
- • 1/2 teaspoon black pepper
- • 4 cloves garlic, pressed through garlic press (Need a good garlic press? Here’s the link: Rowav Garlic Press)
- • 1/4 cup grated parmesan cheese
- • Splash of milk or half & half (about 2 tablespoons)
- Soup Ingredients:
- • Olive oil (about 2 tablespoons)
- • 1 onion, roughly chopped
- • 1 teaspoon dried basil
- • 1 teaspoon dried oregano
- • 1 teaspoon dried parsley
- • Pinch salt
- • Pinch black pepper
- • Pinch red pepper flakes (optional)
- • 8 cloves garlic, thinly sliced
- • 2 tablespoons tomato paste
- • 1/4 cup red wine (optional)
- • 1 (28 ounce/ 793 gram) can organic whole, peeled tomatoes
- • 6 cups warm chicken stock (I like Better Than Bouillon to make my stock)
- • 1 tablespoon chopped flat-leaf parsley
- • 8 ounces uncooked rigatoni, cooked according to package instructions
- • Grated mozzarella cheese (about ¼ cup per serving, so about 2 cups total)
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