Italian Meatball Soup

Yes, it is still cold and snowy here so soup it will be! This one is light, flavorful and with a distinct yummy flavor. A combo of herbs, tangy spices and a hint of hot peppers. Check it out and let me know what you think.

Italian Meatball Soup
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Italian Meatball Soup
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Ingredients
Broth
  • 1 small white onion diced
  • 2 garlic cloves pressed
  • 8 cups organic chicken broth or beef
  • 2 medium organic tomatoes diced
  • 1 tsp crushed rosemary
  • 1/2 tsp fresh thyme
  • 1-2 bay leaves
  • 4 fresh basil leaves chopped
  • 6 + stalks Shredded Kale or chard or 1 1/2 cups spinach
  • 1-2 tsp himalayan salt I used 1 Tbsp!!!!
  • 1 tsp fresh ground pepper
  • 1 tsp red pepper flakes or more!
  • 2 Tbsp apple side vinegar or pepper or wing sauce
  • 1 tsp Italian seasoning or my Belle Italian Seasoning
  • 2 cups cooked white navy beans optional. I made my own from dried organic
Saute
  • 2 tsp anise seeds
  • 2 tsp fennel seeds
  • 4 Tbsp coconut oil divide- 2 Tbsp are for frying meatballs
  • 1/2 red onion minced
  • 2 garlic clove pressed
  • 2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp smoky paprika
Meatballs
  • 1 tsp coconut sugar
  • 1 tsp red pepper flakes optional
  • 1 tsp Italian seasoning
  • 2-3 sage leaves diced
  • 1/2 cup minced fresh parsley lose 1/2 cup
  • 1 lbs ground organic beef or buffalo or ground beef
  • 1 lbs ground organic pork or ground turkey or chicken
Servings: servings
Units:
Instructions
Broth
  1. Place all the ingredients for the broth EXCEPT the beans in a large soup pot. Cook on medium heat until slight boil rises. Then turn to low. While it simmers start your meatballs. See below for Crockpot cooking.
  2. TIP: If using canned or homemade white beans precooked, add them the last 30 minutes of cooking so they don't fall apart. If using over night soaked white beans you can add them to the soup broth immediately. You might have to increase the cooking time. Just check them now and then.
Saute
  1. In a frying pan or dutch oven on low, toast and toss the fennel and anise seeds until they pop. About 2 minutes. Press with the back of a spoon to crack them open right in the pan.
  2. Turn heat to low. Add 2 Tbsp of coconut oil to the roasted seeds. Sauté the garlic, onions and salt. When translucent, sprinkle in the salt, nutmeg and smokey paprika. Cook for 3 minutes. Set aside to cool.
Meatballs
  1. In a medium bowl mix, with your hands, the sugar, sage, parsley, pepper flakes, Italian seasoning ground beef and ground pork.
  2. Add the cooled spicy sautéd onion mixture to the meat. Continue mixing by hand until all is infused.
  3. Form meat mixture into 1 1/2 inch balls. Repeat wetting hands if they get a little sticky. This recipe makes about 24 meatballs.
  4. Heat 2 Tbsp of coconut oil on medium high in a large frying pan. Fry the meatball until golden on the outside. Don't worry about cooking them through, they will simmer in the broth!
  5. OR you can line a cookie sheet and turn on the broiler and grill the meatballs all at once turning them often in your oven.
  6. Once all meatballs are sautéd, place them in the simmering broth and cook for 45 minutes. Don't forget to add the cooked beans 30 minutes before serving!
  7. If you eat dairy, grate a bit of your favorite Italian cheese or goat cheese on top!
Recipe Notes

Tip: If you want to use a crockpot you can add all the broth mixture to the crockpot instead. After browning the meatballs, place them in the broth. I cooked mine for 5 hours on low and it was YUMMY! I almost forgot to add the beans at the end and they made the soup really tasty.

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