Mini Meatball Italian Herb Soup

Hello everyone,

I’ve been out of cooking habit lately, because…life! haha But I’m back and going to try to at least get my once-a-week post done.

This Meatball Soup is fantastic, and really easy! It makes a wonderful, hearty dinner. Serve with some crusty garlic bread and…mmmmmm….

The original recipe is from but as usual, I did my own little twists on the recipe, making it a little more healthy.

First thing I did was get rid of the breadcrumbs in the meatballs. I hold the meat together with 2 eggs instead of bread. And for the broth, I always use low-sodium. Actually, I used homemade stock this time. And I used no-salt added tomato sauce instead of stewed tomatoes. Though someday I’ll share my recipe for my homemade stewed tomatoes that are a million times more tasty than canned.

So here’s the recipe as I made it. The original recipe is called Italian Herb Meatball Soup, and I pretty much doubled the original recipe because I love having a big ‘ol pot of soup in the fridge that lasts a few days. Less cooking needed on busy days.

Helpful Hint: If you want your soup to last a couple of days longer in the fridge without going bad… While soup is boiling on the stove, add 1/4 tsp baking soda to it. You will not taste it, but it’ll keep just a couple of days longer, bringing a pot of soup (if cooled properly before putting in the fridge) to last a full 7 days in the fridge without going bad

Meatball Ingredients: – Made 10 quart soup pot (actually made about 8 quarts)

  • 1 lb ground beef (lean)

    Tiny Meatalls

  • 1 lb ground pork
  • 2 eggs, slightly beaten
  • 1/2 cup grated Parmesan. (Just the craft in the green jar is what I use)
  • 4 Tblsp finely minced yellow onion
  • 2 Tblsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper (We like pepper. This might be too much for some)
  • Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper or foil (for easier clean up)
  1. I use my KitchenAid and put all the ingredients in and mix on slow until thoroughly mixed.
  2. Using a 1″ cookie or ice cream scoop, or a teaspoon, scoop the meat, shape with hands, and space evenly on the cookie sheets until all meat is used up.
  3. Bake meatballs about 15 min until lightly browned.

While baking, put together soup:

  • 1 large yellow onion
  • 2 cups finely sliced carrots
  • 2 cup thinly sliced celery
  • 2 cans no-salt added tomato sauce (I used one sauce, one chopped)
  • 1 quart chicken or beef stock (low sodium or homemade)
  • 1/4 cup dried basil
  • 1/8 cup dried oragano
  • (any other Italian seasoning you like – or instead of using each item, a mixed Italian seasoning works very well)
  • 2Tblsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 box high protein penne pasta (I use Protein-Plus Barila)
  1. Throw everything into a large stock pot and bring to a slow boil. Cook until pasta is done. The pasta starch will also turn the soup into a stew-like consistency, making it nice and thick.
  2. When the noodles are done, add the meatballs and simmer for a few minutes.
  3. Serve with a sprinkle of shredded cheese on top.



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