Easy Meatball Soup Tomato Bean (Print-Friendly Format)

Tender meatballs and beans in a rich tomato broth make a warming, nourishing dish for any chilly evening.

# Required Ingredients:

→ Meatballs

01 - 60 grams whole wheat breadcrumbs
02 - 120 milliliters whole milk
03 - 1 large egg
04 - 45 grams Parmesan cheese, finely grated
05 - 15 grams fresh parsley leaves, finely chopped
06 - 2 teaspoons kosher salt
07 - Freshly ground black pepper, to taste
08 - 450 grams lean ground beef

→ Soup

09 - 950 milliliters beef broth or bouillon
10 - 850 grams canned cannellini beans, drained and rinsed
11 - 850 grams canned crushed tomatoes, undrained
12 - 2–3 cloves garlic, minced
13 - 0.5 teaspoon kosher salt
14 - 0.25 teaspoon coarse ground black pepper
15 - 1 teaspoon Italian seasoning blend
16 - 65 grams Parmesan cheese, shredded, for serving
17 - Fresh thyme sprigs, for garnish

# How to Make It:

01 - Combine whole wheat breadcrumbs and milk in a small bowl and allow to soak briefly.
02 - In a large bowl, add lean ground beef, egg, grated Parmesan, chopped parsley, salt, and black pepper. Add the soaked breadcrumbs and thoroughly combine by hand. Shape mixture into 1.5 cm diameter meatballs and arrange on a parchment-lined baking sheet.
03 - Preheat oven to 200°C. Bake meatballs for 12–15 minutes until lightly browned and cooked through.
04 - While the meatballs bake, bring beef broth to a boil in a large soup pot over medium-high heat.
05 - Add baked meatballs, drained cannellini beans, crushed tomatoes, minced garlic, Italian seasoning, salt, and pepper to the pot. Simmer gently over medium-low heat for 18–20 minutes to allow flavours to meld.
06 - Ladle soup into bowls. Top each serving with shredded Parmesan and fresh thyme. Serve hot.

# Additional Information:

01 - For tender meatballs, mix ingredients just until combined to prevent toughness.
02 - Maintain a gentle simmer while cooking the soup to preserve meatball texture.
03 - Cannellini beans can be substituted with great northern or navy beans as desired.
04 - Leftover soup stores well refrigerated for up to three days or frozen for up to three months.

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