Easy Meatball Soup Tomato Bean

This easy meatball soup brings together hearty beans tender homemade meatballs and a savory tomato broth for a nourishing meal that is pure cozy satisfaction on a busy weeknight. Each spoonful warms you from the inside out and the whole pot comes together quicker than you might expect

My family first tried this soup when craving comfort during a cold snap and it quickly earned a spot in our winter rotation Now I look forward to making it whenever we need something filling and wholesome without spending hours at the stove

Ingredients

• Whole wheat breadcrumbs: add fiber and help bind the meatballs choose fresh and fine crumbs for best texture
• Milk: soaks breadcrumbs for moister meatballs use whole or low fat
• Large egg: helps hold the meat mixture together select fresh and check for clean shell
• Parmesan cheese: gives rich umami flavor use finely grated for best blend
• Fresh parsley: brightens the meatballs chop finely and pick vibrant green
• Kosher salt: seasons everything throughout taste as you go
• Freshly ground black pepper: adds pleasant heat grind fresh for best flavor
• Lean ground beef: keeps things lighter yet hearty buy eighty ten or ninety ten for tender results
• Beef broth: brings deep savory notes use low sodium for better control
• Cannellini beans: provide creamy texture and protein look for firm beans with no mush or broken skins
• Crushed tomatoes: deliver deep color and acidity choose good quality for sweetest flavor
• Fresh garlic: offers bold aromatics mince right before using
• Italian seasoning: ties everything together with herbs check freshness for full aroma
• Parmesan cheese for topping: adds nutty finish fresh shredded is best
• Fresh thyme: gives a fragrant final touch pick plump green sprigs and strip tiny leaves just before serving

Step-by-Step Instructions

Prep the Meatball Mixture:

Soak whole wheat breadcrumbs in milk until moistened entirely This step guarantees soft meatballs

Build the Meatballs:

In a large bowl combine ground beef egg Parmesan parsley salt and pepper Fold in the soaked breadcrumbs Mix gently by hand to avoid tough meat

Shape and Bake Meatballs:

Portion and roll the mixture into balls about one and a half inches wide Set evenly on a lined baking sheet Bake at four hundred degrees Fahrenheit for twelve to fifteen minutes until just cooked through and lightly browned This step locks in juiciness

Simmer the Soup Base:

As meatballs bake pour beef broth into a large pot and bring to a steady boil

Combine Ingredients:

Drop cooked meatballs into the hot broth Add beans undrained crushed tomatoes garlic salt pepper and Italian seasoning Stir well and let everything mingle

Simmer to Perfection:

Lower heat and let soup simmer gently for eighteen to twenty minutes This melds the flavors without overcooking the meatballs

Serve and Finish:

Ladle soup into bowls Top with plenty of shredded Parmesan and a few fresh thyme leaves The cheese melts over the hot soup making every bite creamy and inviting

Save

I always sneak a taste of the meatballs as they come out of the oven They are so good on their own but add even more comfort once they have simmered in the tomato broth My kids love to dunk crusty bread right into their bowls and it has become a tradition on chilly Sundays

Storage Tips

This soup keeps beautifully in the refrigerator for up to three days Store in a tightly sealed container and reheat gently to keep meatballs from drying out It also freezes well for up to three months so let soup cool completely and portion into freezer friendly containers Mark with a date for easy meal planning

Ingredient Substitutions

For the meatballs substitute ground chicken or turkey for a lighter flavor For beans use great northern or navy beans if cannellini are not available Any type of firm white bean holds up well in the broth If you do not have crushed tomatoes diced tomatoes work but will change the texture a little

Serving Suggestions

Serve this soup with toasted sourdough or crisp garlic bread for dipping Add a simple green salad tossed with Italian vinaigrette for a well rounded meal Sprinkle extra Parmesan or a swirl of olive oil on top for extra richness

Cultural and Family Context

Meatball soup blends Italian comfort with classic American soup making traditions The use of beans and tomatoes reminds me of Old World Italian stews while baking the meatballs keeps the recipe modern and lighter than fried versions This is the kind of dish that feels both special and familiar at the same time

Frequently Asked Questions About Recipes

→ How do you keep meatballs tender?

Soaking breadcrumbs in milk and gently mixing the meat helps keep meatballs moist and soft without getting tough.

→ Can I substitute cannellini beans?

Yes, great northern or navy beans work well in place of cannellini beans and taste just as delicious.

→ What’s the best way to reheat leftovers?

Warm gently on the stovetop over medium-low heat, adding a splash of broth if the soup thickened in the fridge.

→ Is it possible to freeze this soup?

Absolutely! Cool the soup completely, then freeze in a sealed container for up to three months for easy future meals.

→ What garnishes complement this dish?

Fresh thyme and shredded parmesan add freshness and extra flavor right before serving the soup hot in bowls.