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Meatball Soup Recipe

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Meatball Soup
From Better Homes and Gardens Low-Fat & Luscious Italian (Canada, UK), by Better Homes and Gardens.

This meal in a bowl features mini-meatball made with lean ground beef. It was created to resemble "wedding soup," which is found in some Italian restaurants in America.


1 beaten egg
1/2 cup soft bread crumbs
2 Tbsp grated Parmesan or Romano cheese
1 Tbsp snipped parsley
1 Tbsp finely chopped onion
1/4 tsp garlic powder
1/8 tsp ground red pepper
8 ounces lean ground beef
Nonstick spray coating
2 cups water
1 15-ounce can garbanzo beans, drained
1 14-1/2-ounce can beef broth
1 14-1/2-ounce can low-sodium stewed tomatoes
1 9-ounce package frozen Italian green beans
1 cup sliced fresh mushrooms
1-1/2 tsp dried Italian seasoning, crushed
1/2 tsp fennel seed, crushed (optional)


In a medium bowl combine egg, bread crumbs, Parmesan or Romano cheese, parsley, onion, garlic powder, and red pepper. Add the ground beef; mix well. Shape the mixture into 36 balls.

Spray a 2-quart square baking dish with nonstick coating. Place the meatballs in the dish. Bake, uncovered, in a 375°F (190°C) oven for 15 to 20 minutes or until juices run clear. Drain well. Set meatballs aside.

Meanwhile, in a large saucepan stir together the water, garbanzo beans, beef broth, undrained tomatoes, Italian green beans, mushrooms, Italian seasoning, and, if desired, fennel seed. Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in the meatballs; heat through. To serve, ladle into soup bowls.

Yield: Makes 6 main-dish servings

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