Meatball soup recipes - 8 recipes
Top rated Meatball soup recipes
Jeannie's Italian Meatball Soup
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
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
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
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)
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)
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
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
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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