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Rustic Parmesan Meatball & White Bean Tomato Soup

A cozy and comforting bowl of soup featuring juicy meatballs, creamy white beans, and bright tomato flavor, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 pound ground beef (80/20) or a mix of beef and pork Choose your preferred meat mix.
  • 1/3 cup grated Parmesan cheese, plus extra for serving Add more Parmesan when serving for richness.
  • 3/4 cup fresh breadcrumbs (or panko) Panko can make meatballs lighter.
  • 1 large egg Acts as a binder for the meatballs.
  • 2 cloves garlic, finely minced For added flavor.
  • 2 tablespoons chopped fresh parsley (or 1 tsp dried) Fresh herbs enhance flavor.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional) For a bit of heat.
  • 2 tablespoons olive oil (for browning) To prevent sticking in the skillet.
For the soup
  • 2 tablespoons olive oil For sautéing the vegetables.
  • 1 medium onion, diced Base flavor for the soup.
  • 2 carrots peeled and diced For sweetness.
  • 2 stalks celery, diced For depth of flavor.
  • 3 cloves garlic, minced Additional flavor booster.
  • 1 28-ounce can crushed tomatoes Base for the soup broth.
  • 4 cups low-sodium chicken or vegetable broth Use low-sodium to control salt.
  • 2 15-ounce cans white beans (cannellini or great northern), drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil or 1 tablespoon fresh, chopped
  • Salt and pepper, to taste Adjust seasoning to preference.
  • 2 cups baby spinach or kale (optional) For added nutrients.
  • 1 tablespoon Fresh lemon juice, to brighten (optional) For acidity.
  • Extra grated Parmesan and chopped parsley to garnish
  • Crusty bread or garlic toast, for serving Pairs well with the soup.

Method
 

Preparation
  1. In a medium bowl, combine the ground meat, grated Parmesan, breadcrumbs, egg, minced garlic, parsley, salt, pepper, and red pepper flakes if using. Mix gently with a fork or hands.
  2. Shape the mixture into 1-inch meatballs (about 20–24).
Cooking the Meatballs
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, about 2 minutes per side. Transfer browned meatballs to a plate.
Building the Soup Base
  1. In a large Dutch oven or heavy pot, heat 2 tablespoons olive oil over medium heat. Add the onion, carrot, and celery. Sauté until softened, about 6–8 minutes.
  2. Toss in the minced garlic and cook for 30–45 seconds until aromatic.
Adding Ingredients
  1. Pour in the crushed tomatoes and broth, scraping the bottom of the pot to release browned bits. Stir in the white beans, oregano, and basil. Bring to a simmer.
Simmering the Soup
  1. Gently nestle the browned meatballs into the soup. Cover and simmer for 12–15 minutes until the meatballs are cooked through.
Finishing Touches
  1. Stir in the spinach or kale until wilted, about 2–3 minutes. Taste and adjust seasoning with salt, pepper, and lemon juice if desired.
  2. Serve hot, garnished with extra Parmesan and parsley, with crusty bread on the side.

Notes

Make meatballs ahead and freeze raw for up to 3 months. For a lighter option, swap ground turkey. To brighten flavors, add a teaspoon of balsamic vinegar.