× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Italian Meatball and Potato Soup

Share this

Print Recipe
Potato Type: Russet
Cuisine: Italian
Prep Method: BoiledPan Fried

Dish

Soup

Prep Time

20 Mins

Cook Time

50 Mins

Serving

Serves 4

Ingredients

  • 1 lb. lean ground beef
  • ½ cup panko breadcrumbs
  • ¼ cup parmesan cheese, grated
  • 1 whole egg
  • 1 teaspoon Italian seasoning
  • 1 Tablespoon extra virgin olive oil
  • 1 onion, diced
  • 3 medium carrots, diced
  • 3 stalks of celery, diced
  • 2 cups potatoes, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 (15 ounce) can fire roasted tomatoes, undrained
  • 1 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon worcestershire sauce
  • Salt and pepper
  • Parmesan cheese for serving, if desired
  • Basil for serving, if desired

Preparation

  1. Add ground beef, breadcrumbs, cheese, egg and Italian seasoning to a large bowl. Mix to combine and portion into small / medium size meatballs.
  2. Meanwhile heat oil in a large pot.
  3. Add meatballs making sure not to over crowd the pan.
  4. Cook on medium high heat for 3-4 minutes on each side.
  5. Take meatballs out of the pan.
  6. Add in onion, carrots, celery and potatoes. Sauté for 3-4 minutes. (If there is not enough leftover oil from the meatballs add some more in.)
  7. Add in garlic and cook for an additional minute.
  8. Stir in broth, tomatoes, seasoning, bay leaves and Worcestershire sauce.
  9. Bring to a boil then simmer for 30 minutes.
  10. Add meatballs back to the soup and cook for an additional 15 minutes or until the meatballs are cooked all the way through and the potatoes are tender.
  11. Season with salt and pepper to taste.
  12. Serve hot with parmesan cheese and basil if desired.

 

You may also like our Popular Potato Soup Recipes.

1 Review

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Antoinette Tallarico VanMeter

This is a absolutely delicious Italian soup. My 3 men Loved it. Including me.

×

Antoinette Tallarico VanMeter

This is a absolutely delicious Italian soup. My 3 men Loved it. Including me.

Nutrition Facts Per Serving

Calories

480

Fat

4g

Sodium

1230mg

Cholesterol

105g

Vitamin C

45mg

Carbohydrates

34g

Fiber

4g

Protein

21g

Potassium

550mg

Sugar

7g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up