Meatball Soup So Hearty and Delicious!

Sicilian Meatball Soup is one of my family’s favorite winter meals! I’m convinced that during cold and flu season this is a natural cure. It always makes us feel better when we have the sniffles. I make a giant pot of it as the flavor improves and we enjoy it even more the following day.

While cooking for taste and pleasure is always my driving force, there are benefits of adding cooked tomatoes to your diet! I recently read that the cooking process increases the antioxidant activity in tomatoes. Cooked tomatoes are low in calories and fat and supply you with a good dose of protein and fiber as well.

I find tomato-based soups so satisfying as the combination of sweetness and acidity go with so many other foods – meats, cheese and vegetables.

Sicilian Meatball Soup


Sicilian Meatball Soup – Serves 8

1 pound ground beef
8 tablespoons chopped fresh parsley
1/2 cup grated Parmesan, plus more for serving
4 tablespoons dry bread crumbs
2 eggs, beaten
8 cloves garlic, minced
4 teaspoons salt
1 teaspoon ground pepper
4 tablespoons olive oil
4 carrots, sliced – I usually slice my veggies thick, whatever your preference just keep all veggies sized the same
4 ribs celery, sliced
2 zucchini, cut in half and sliced
2 onions, chopped
3 quarts low-sodium chicken broth or homemade stock (a can of beef broth in combination tastes great as well)
1 28 ounce can of crushed tomatoes in thick puree
1 14 ounce can diced tomatoes with juice
1 teaspoon dried rosemary or 2 teaspoons chopped fresh rosemary
2 cups small pasta shells

1.  In a medium sized bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, bread crumbs, egg, half the garlic, 1 teaspoon salt and 1/2 teaspoon pepper.  Shape into 1″ meatballs (I don’t get too crazy with size perfection, you want them all about the same so they cook through)

2.  In a large port, heat the oil over moderate heat and add the onions, carrots, celery, and the remaining garlic.  Cook about 5 minutes until still a little crisp as they will continue cooking. Stir in the broth, tomatoes, rosemary and the remaining salt.  Bring to a boil and turn down heat to simmer for 5 minutes.  * If my pasta needs to cook 10 minutes than I would add it now, some of the heartier small pasta is al dente at 9 minutes so that would go in at this point.  If it cooks faster you can add after 2 – 3 minutes based on directions for cook time on the box.

3.  Add the remaining parsley, 1/2 teaspoon pepper, and the meatballs. Simmer gently until meatballs are cooked through and the pasta is done, usually 5 – 6 minutes.

Serve with Parmesan cheese and our incredible Onion Rolls (find right here on BeBetsy!)

Onion rolls


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2 Responses to Sicilian Meatball Soup

  1. Amy says:

    Pinning for a wintry night. Oh, wait, that’s tonight. Somehow, I’m sure there will be another, and I’ll try this.

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