Italian Meatball Soup Recipe

Update Servings
  • 1 pound Premio Sweet Italian Sausage Meat, formed into 1-inch meatballs
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 2 large carrots - peeled and chopped
  • 1 onion - peeled and chopped
  • 2 stalks celery - chopped
  • 2 cloves garlic - minced
  • 6 cups chicken stock
  • 1 cup tomato sauce
  • 3 tomatoes - seeded and chopped
  • 2 medium boiling potatoes - chopped
  • 1 cup small pasta (such as shells)
  • half head of kale - chopped
  • 1 can cannellini (or other small white beans), drained and rinsed (15-ounce can)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • salt and pepper to taste
  • cayenne pepper to taste
  • In a skillet, brown meatballs on all sides; drain and set aside.
  • In a stockpot, heat oil and butter; add half of carrots, onion, celery, and garlic; saute for 5 minutes over medium heat.
  • Add remaining carrots, onion, celery, and garlic, and saute for 5 minutes.
  • Add meatballs, chicken stock, and tomato sauce; bring to a boil; then turn heat down to simmer.
  • Add tomatoes and potatoes; simmer for 30 minutes, stirring occasionally.
  • Return to a boil and add pasta and kale; cook for 10 minutes or until pasta is tender.
  • Add beans, basil, oregano, parsley, salt, pepper, and cayenne pepper. Cook for 10 more minutes; then serve hot with garlic bread.
  • Note: This soup can also be cooked in a slow cooker.
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