Description
Rustic Parmesan Meatball & White Bean Tomato Soup is a hearty, comforting soup filled with tender homemade meatballs, creamy white beans, and a savory tomato-Parmesan broth. It’s the perfect cozy meal for chilly days or whenever you need a warm, satisfying bowl.
Ingredients
- 1 lb ground beef or beef
- 1/3 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 egg
- 1/3 cup breadcrumbs
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (28 oz) crushed or diced tomatoes
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 tsp Italian seasoning or 1/2 tsp dried oregano and 1/2 tsp thyme
- 1 bay leaf
- 1/4 cup grated Parmesan (for stirring in)
- Fresh parsley or basil, chopped, for garnish
Instructions
- In a bowl, mix ground meat, Parmesan, garlic, egg, breadcrumbs, salt, and pepper. Roll into small meatballs.
- Heat olive oil in a large soup pot over medium heat. Brown meatballs in batches, then set aside.
- In the same pot, sauté onion, carrots, and celery until softened, about 5–7 minutes.
- Stir in tomatoes, broth, white beans, herbs, and bay leaf, scraping up any browned bits from the pot.
- Return meatballs to the pot and bring to a simmer.
- Simmer uncovered for 25–30 minutes until meatballs are cooked through and soup is flavorful.
- Remove bay leaf, taste, and adjust seasoning. Stir in 1/4 cup Parmesan.
- Serve hot, garnished with fresh herbs and extra cheese if desired.
Notes
- Use ground turkey or chicken for a lighter version.
- Add a splash of cream for a richer finish.
- Chickpeas can substitute for white beans.
- Stir in baby spinach in the last few minutes for extra greens.
- Soup freezes well—store in individual portions for easy reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg
