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  • Italian Meatball Soup

    Italian Meatball Soup



    • 1 pound Premio Sweet Italian Sausage Meat, formed into 1" meatballs
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons butter
    • 2 large carrots, peeled, chopped
    • 1 onion, peeled, chopped
    • 2 stalks celery, chopped
    • 2 cloves garlic, minced
    • 6 cups chicken stock
    • 1 cup tomato sauce
    • 3 tomatoes, seeded, chopped
    • 2 medium boiling potatoes, chopped
    • 1 cup small pasta (such as shells)
    • Half head of kale, chopped
    • 1 15-ounce can cannellini (or other small white beans), drained and rinsed
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1 teaspoon dried parsley
    • Salt and pepper, to taste
    • Cayenne pepper, to taste

    How to make Italian Meatball Soup:

    In a skillet, brown meatballs on all sides; drain and set aside.

    In a stockpot, heat oil and butter; carrots, onion, celery and garlic; saute for 5 minutes over medium heat. Add meatballs, stock and tomato sauce; bring to a boil, then turn heat down to simmer. Add tomatoes and potatoes; simmer for 30 minutes, stirring occasionally. Return to a boil, and add pasta and kale; cook for 10 minutes, until pasta is tender. Add beans, basil, oregano, parsley, salt, pepper, and cayenne pepper. Cook for 10 more minutes, and serve hot with garlic bread.

    Makes 4-6 generous servings.

    This soups is easy, nutritious, and makes the whole house smell wonderful as it cooks! It can also be cooked in a crockpot, so you come home to a hearty meal at the end of a long day.


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Tailgate Contest 2012 Giants






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