Rustic Parmesan Meatball & White Bean Tomato Soup
This comforting soup features juicy meatballs, creamy white beans, and bright tomatoes, perfect for a quick one-pot dinner.
Ingredients
For the Meatballs
- 1 lb ground beef or turkey You can use either ground beef or turkey.
- 1/2 cup grated Parmesan cheese Freshly grated is best for flavor.
- 1/4 cup breadcrumbs Use plain or seasoned breadcrumbs.
- 1 large egg This helps bind the meatballs.
- 2 cloves garlic, minced Garlic adds depth of flavor.
- 1 teaspoon Italian seasoning A blend of herbs for seasoning.
- to taste Salt and pepper Adjust to your own taste.
For the Soup
- 1 can (15 oz) white beans, drained and rinsed Any white beans will work.
- 1 can (28 oz) crushed tomatoes Fire-roasted tomatoes can enhance flavor.
- 4 cups chicken or vegetable broth Use homemade or store-bought.
- 1 tablespoon olive oil For browning the meatballs.
- Fresh parsley for garnish Enhances presentation and adds freshness.
Instructions
Preparation
- In a bowl, combine ground meat, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix well and form into meatballs.
Cooking
- In a large pot, heat olive oil over medium heat and brown the meatballs.
- Once browned, add crushed tomatoes and broth, then bring to a simmer.
- Add white beans and let the soup cook for about 20 minutes until meatballs are cooked through.
Serving
- Serve hot, garnished with fresh parsley.
Notes
Cool the soup to room temperature before storing. Refrigerate in an airtight container for up to 4 days. Freeze in meal-size portions for up to 3 months; thaw overnight in the fridge before reheating. Don’t overmix the meatball mix; keep it light so meatballs stay tender. Brown meatballs in batches to avoid crowding the pan. Taste the broth before serving and add salt or pepper if needed. For a thicker soup, smash a few beans against the pot and stir.