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Meatball soup recipes - 8 recipes

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This was a soup I threw together with what I had in the kitchen

  • Meatballs:
  • 1 white onion chopped
  • 5 gloves garlic finely chopped
  • 3 whole carrots diced
  • 2 stalks of celery diced
  • 2/3 can of black olives crushed
  • 1 carton beef stock
  • 1 can diced tomatoes
  • 1 can diced Italian style tomatoes
  • 1/2 cup prepared garden style tomato sauce (Ragu or Prego)
  • 1 TBSP olive oil
  • salt and pepper to taste
  • Italian seasoning to taste
  • 1 lb. ground chuck
  • handful of oats
  • handful of grated parmesan cheese
  • 1/2 about 1/2 of prepared tomato sauce (Ragu or Prego)
  • 2 eggs
  • 1/4 about 1/4 cup milk
  • salt and pepper
  • italian seasoning
  • Fresh grated parmesan cheese to finish
4.8/5 (10 Votes)

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directions: 1

  • ingredients:
  • 1 Tbsp Extra Virgin Olive Oil
  • 4 carrots, peeled and diced
  • 2 celery rib, washed and diced
  • 8 cups low sodium beef broth
  • 2 cups water
  • 4 Tbsp tomato paste
  • 1 (14.5-oz) can fire roasted diced tomatoes with garlic
  • 1/2 lb Ditalini pasta
  • 2 Tbsp chopped Italian parsley
  • 2 Tbsp chopped basil
  • Meatballs
  • 1 lb 97% lean ground beef
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup shredded Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tbsp Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh cracked black pepper (fine grind)
  • 2 large egg whites
4.5/5 (33 Votes)

By

The flavors you get from this authentic Mexican style Albondigas soup recipe are phenomenal! The meatballs are so t...

  • MEATBALLS:
  • 1 pound ground beef, 10% to 15% fat
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 3/4 teaspoon garlic powder, or 1 clove garlic, crushed
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin powder
  • 1/2 tablespoon dried Mexican whole oregano, crushed
  • 1/2 cup dry masa
  • 1 egg, beaten
  • VEGETABLES:
  • 3 to 4 carrots
  • 3 to 4 sticks celery
  • 2 poblano chilis
  • 3 Roma tomatoes
  • 2 medium size onions
  • SOUP:
  • 14 cups beef broth
  • 3 to 4 dry whole bay leaves
  • 2 teaspoons chili powder
  • 3/4 teaspoons cumin powder
4.4/5 (17 Votes)

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This recipe tastes just like the Albondigas (Spanish Meatball Soup) that I enjoyed at the El Minuto restaurant in T...

  • 1 1/2 pounds lean ground beef
  • 1/4 cup rice, uncooked
  • 1 large egg
  • 1/4 cup fresh cilantro, finely chopped
  • 1/2 of a medium jalapeño, finely minced
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium green pepper, diced
  • 1 1/2 cloves garlic
  • 8-ounce can tomato sauce
  • 2 14 1/2 ounce cans chicken broth
  • 4 cups water
  • Fresh cilantro, chopped
3.9/5 (71 Votes)

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This is a delicious paleo friendly albondigas soup made with meatballs, assorted vegetables and Mexican seasonings

  • MEATBALLS:
  • 1 pound groud beef
  • 1 large egg, whisked
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • SOUP:
  • 1 tablespoon bacon fat/lard or olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 3 stalks celery, chopped
  • 2 carrots, chopped
  • 7 cups chicken or beef stock
  • 2 zucchini, sliced
  • 1 tomato, chopped
  • 1/2 teaspoon sea salt or more to taste
  • 1/4 teaspoon ground pepper or more to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Dash cayenne pepper (optional)
  • TOPPINGS:
  • 1/2 cup cilantro, chopped
  • 2 avocados, sliced
4.3/5 (23 Votes)

By

Perfect weeknight meal!

  • For the Soup:
  • 8 cups of chicken, beef or vegetable stock
  • 2 tbs of fresh cilantro; chopped
  • 1/4 tsp of dried oregano (adj. to your taste)
  • Dash of Chili Powder.
  • Salt and Pepper to taste
  • 2 Carrots; cut in rounds (about a 1/2 inch)
  • 2 Mexican Squash; cut in rounds a little larger than the carrots
  • 1 large Potato; cut into large cubes
  • 1 Serrano or Jalapeno Chili; whole
  • 2 tbs tomato paste
  • 1 14.5 oz can of Mexican style diced Tomatoes
  • 1/2 cup of onion chunks
  • For the Meatballs:
  • 1 lb. very lean ground beef
  • 2 tbs. of fresh cilantro; chopped
  • 1/2 med. onion chopped fine
  • 1/3 cup of uncooked long-grain or jasmine white rice
  • 1 tsp pepper
  • 1 tsp salt
  • 1 egg
  • You can use regular Zucchini squash instead of the Mexican squash... but it will not have as firm of texture as will the Mexican squash.
4.7/5 (3 Votes)

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Preparation: -Prepare your meatballs by placing your ground beef into a large bowl, and then adding in the rem...

  • Tips & Tidbits for Rigatoni Meatball Soup:
  • You are here: Home / Soups / Rigatoni Meatball Soup
  • Rigatoni Meatball Soup
  • January 9, 2018 by Ingrid Beer 16 Comments
  • Bowl of Rigatoni Meatball Soup
  • Something I personally find a lot of joy and fun in, is turning a familiar recipe into a soup version of itself, and that’s just what I did with this cheesy rigatoni meatball soup.
  • Wonderful, Irresistible Soup!
  • Ah, soup… it’s one of my favorite things to prepare and to eat.
  • What could be better? More soothing?
  • MY LATEST VIDEOS
  • And while soup is certainly most cozy to enjoy in these colder months, a delicious bowl of savory, “liquid heaven” is something my husband and I eat all year long—spring, summer, fall or winter.
  • For us, soup is a complete meal, one that is so versatile and nourishing, one that thoroughly comforts us to our very cores.
  • Rigatoni and Meatballs are a Match Made in Soup Heaven
  • Pot of Rigatoni Meatball Soup
  • Substitute another ground meat: You can also use dark meat chicken or turkey as a substitute for beef, for a leaner version—you can even use ground lamb or pork, if you prefer.
  • Feel free to leave out the wine: I add in only a very small amount of red wine into the soup, and that completely cooks out; but if you prefer not to add wine, simply omit it.
  • Vegetarian option: You can very easily prepare the soup on its own without any meatballs if you are looking for a vegetarian option, and substitute vegetable stock in place of the chicken.
  • Feast your eyes on these, or just jump to the recipe:
  • Bowl of Rigatoni Meatball Soup
  • Bowl of Rigatoni Meatball Soup
  • Bowl of Rigatoni Meatball Soup
  • Bowl of Rigatoni Meatball Soup
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  • Rigatoni Meatball Soup
  • by Ingrid Beer
  • Print Friendly, PDF & EmailPrint Recipe
  • Bowl of Rigatoni Meatball Soup
  • Rich and hearty, this comforting rigatoni meatball soup is a fun take on one of our favorite pasta dishes, complete with creamy mozzarella cheese.
  • Yield: Serves 8
  • Nutrition Info: 455 calories
  • Prep Time: 30 minutes
  • Cook time: 45 minutes
  • Meatball Ingredients:
  • • 1 pound ground beef (85/15 ratio, organic if possible)
  • • 1 French roll (2-3 ounces), processed for 20-30 seconds in food processor for breadcrumbs
  • • 1 egg, whisked
  • • 1 teaspoon salt
  • • 1 teaspoon dried basil
  • • 1 teaspoon dried oregano
  • • 1 teaspoon dried parsley
  • • 1/2 teaspoon black pepper
  • • 4 cloves garlic, pressed through garlic press (Need a good garlic press? Here’s the link: Rowav Garlic Press)
  • • 1/4 cup grated parmesan cheese
  • • Splash of milk or half & half (about 2 tablespoons)
  • Soup Ingredients:
  • • Olive oil (about 2 tablespoons)
  • • 1 onion, roughly chopped
  • • 1 teaspoon dried basil
  • • 1 teaspoon dried oregano
  • • 1 teaspoon dried parsley
  • • Pinch salt
  • • Pinch black pepper
  • • Pinch red pepper flakes (optional)
  • • 8 cloves garlic, thinly sliced
  • • 2 tablespoons tomato paste
  • • 1/4 cup red wine (optional)
  • • 1 (28 ounce/ 793 gram) can organic whole, peeled tomatoes
  • • 6 cups warm chicken stock (I like Better Than Bouillon to make my stock)
  • • 1 tablespoon chopped flat-leaf parsley
  • • 8 ounces uncooked rigatoni, cooked according to package instructions
  • • Grated mozzarella cheese (about ¼ cup per serving, so about 2 cups total)
0/5 (0 Votes)

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Preparation: -Prepare your meatballs by placing your ground beef into a large bowl, and then adding in the remai...

  • Meatball Ingredients:
  • • 1 pound ground beef (85/15 ratio, organic if possible)
  • • 1 French roll (2-3 ounces), processed for 20-30 seconds in food processor for breadcrumbs
  • • 1 egg, whisked
  • • 1 teaspoon salt
  • • 1 teaspoon dried basil
  • • 1 teaspoon dried oregano
  • • 1 teaspoon dried parsley
  • • 1/2 teaspoon black pepper
  • • 4 cloves garlic, pressed through garlic press (Need a good garlic press? Here’s the link: Rowav Garlic Press)
  • • 1/4 cup grated parmesan cheese
  • • Splash of milk or half & half (about 2 tablespoons)
  • Soup Ingredients:
  • • Olive oil (about 2 tablespoons)
  • • 1 onion, roughly chopped
  • • 1 teaspoon dried basil
  • • 1 teaspoon dried oregano
  • • 1 teaspoon dried parsley
  • • Pinch salt
  • • Pinch black pepper
  • • Pinch red pepper flakes (optional)
  • • 8 cloves garlic, thinly sliced
  • • 2 tablespoons tomato paste
  • • 1/4 cup red wine (optional)
  • • 1 (28 ounce/ 793 gram) can organic whole, peeled tomatoes
  • • 6 cups warm chicken stock (I like Better Than Bouillon to make my stock)
  • • 1 tablespoon chopped flat-leaf parsley
  • • 8 ounces uncooked rigatoni, cooked according to package instructions
  • • Grated mozzarella cheese (about ¼ cup per serving, so about 2 cups total)
0/5 (0 Votes)

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