Meatball Tomato Bean Soup (Printable Recipe Version)
Juicy meatballs and soft beans float in a tomatoey broth—perfect for a cold night when you want something filling and warm.
# Ingredients You’ll Need:
→ Meatballs
01 -
450 grams lean ground beef
02 -
Freshly ground black pepper, to taste
03 -
2 teaspoons kosher salt
04 -
15 grams fresh parsley leaves, finely chopped
05 -
45 grams Parmesan cheese, finely grated
06 -
1 large egg
07 -
120 milliliters whole milk
08 -
60 grams whole wheat breadcrumbs
→ Soup
09 -
Fresh thyme sprigs, for garnish
10 -
65 grams Parmesan cheese, shredded, for serving
11 -
1 teaspoon Italian seasoning blend
12 -
0.25 teaspoon coarse ground black pepper
13 -
0.5 teaspoon kosher salt
14 -
2–3 cloves garlic, minced
15 -
850 grams canned crushed tomatoes, undrained
16 -
850 grams canned cannellini beans, drained and rinsed
17 -
950 milliliters beef broth or bouillon
# Steps to Make It:
01 -
Pour milk over the whole wheat breadcrumbs and let 'em sit for a minute or two in a small bowl.
02 -
Pop the ground beef, egg, parmesan, parsley, salt, and pepper in a big bowl. Toss in those milky breadcrumbs, then use your hands to blend it up. Roll into little balls (1.5 cm wide) and spread them out on a baking sheet lined with parchment.
03 -
Set your oven to 200°C. Bake those balls for about 12–15 minutes till they're browned and done all the way through.
04 -
While the meatballs are baking, put the beef broth in a big soup pot and crank up the heat till it starts bubbling.
05 -
Drop in your cooked meatballs, beans, tomatoes (juices, too!), garlic, Italian seasoning, salt, and pepper. Let that hang out and gently simmer for about 18–20 minutes so everything comes together.
06 -
Ladle the soup into bowls. Sprinkle with cheese and a bit of fresh thyme. Eat while it’s still steamy.
# Extra Information:
01 -
Just stir your meatball mix until it's all mixed. Don't overdo it or they'll get tough.
02 -
Keep your soup at a low bubble so the meatballs stay soft and tasty.
03 -
No cannellini? Navy beans or Great Northern beans will do the trick.
04 -
Extra soup? Toss it in the fridge for up to three days, or freeze up to three months.