Best 6 Bonnies Italian Meatball Soup Recipes

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In the realm of comforting and hearty soups, Bonnie's Italian Meatball Soup reigns supreme. This delectable dish is a symphony of flavors and textures, featuring tender and juicy meatballs enveloped in a rich, savory broth. The meatballs, crafted with a blend of ground beef, pork, and veal, are seasoned to perfection and simmered in a flavorful tomato-based broth, infused with the essence of garlic, onion, and aromatic herbs. Accompanying the meatballs is a medley of vegetables, including carrots, celery, and onions, adding a delightful crunch and sweetness to the soup. As the soup simmers, the flavors meld together, creating a harmonious balance that is sure to warm your soul. Whether you're seeking a satisfying meal on a chilly evening or a comforting remedy for a busy day, Bonnie's Italian Meatball Soup is an exceptional choice that will leave you feeling cozy and content. This article presents three variations of this classic soup: the original Bonnie's Italian Meatball Soup, a slow-cooker version for effortless preparation, and a lightened-up version for those seeking a healthier alternative. Each recipe provides detailed instructions and helpful tips to ensure a successful culinary experience, making it accessible to home cooks of all skill levels.

Here are our top 6 tried and tested recipes!

BONNIE'S ITALIAN MEATBALLS



BONNIE'S ITALIAN MEATBALLS image

This is the way I make my basic meatballs. They are very flavorful and just wonderful in gravy, soups, spaghetti sauce, meatball sandwiches or eaten as a snack or appetizer. This recipe makes about 75 meatballs. I freeze cooked meatballs, 10 to a package, which is just the right amount for us for a meal. Great to have on hand...

Provided by BonniE !

Categories     Beef

Time 50m

Number Of Ingredients 15

2 pounds ground beef
½ pound ground pork (italian sausage can be used.)
1 pound ground veal
3 eggs, beaten
1/3 cup milk
1 ½ cups bread crumbs (i use 4c's bread crumbs)
2 tablespoons worcestershire sauce
½ cup minced fresh parsley
1 teaspoon kosher salt
2 teaspoons coarse ground black pepper
1 teaspoon dried leaf basil
½ teaspoon dried leaf oregano
1 teaspoon fennel seeds
3 cloves minced garlic
2/3 cup hand grated romano cheese

Steps:

  • 1. Meatballs 101, Cook's Advice: Use a gentle hand when it comes to making meatballs. If you over mix them, they will be tough. For the most tender meatballs, mix the meat with the binder of milk and breadcrumbs and other ingredients just until everything is combined. Use a scoop to measure meatballs the same size. When making balls, don't pack them together too tightly, or they will cook up tough, rubbery, and chewy. Again, use a gentle hand when mixing and forming meatballs.
  • 2. Lightly mix the meats, spices, Worcestershire sauce, garlic and cheese together.
  • 3. Mix breadcrumbs with the milk. Add beaten eggs to the meat mixture.
  • 4. Lightly mix by hand.
  • 5. Forming the Meatballs: Using a 1 ½ inch or 2 inch scoop, make meatballs by scooping the mixture into your hand and gently forming a ball without packing the meat mixture.
  • 6. Place the meatballs on the prepared pan.
  • 7. Cooking the Meatballs: You can brown the meatballs on all sides in a heavy skillet, or you can use this oven method: Take a large sheet pan and line it with foil (reflective side up and they won't stick) and spray the pan with kitchen spray. Bake in a 375 oven about 30 minutes until the thermometer reaches 165 degrees. Do NOT overcook. Remember, some oven temps may vary.
  • 8. These meatballs are delicious in soups or sauces. They don't fall apart.

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)



Mama's Old-Fashioned Albondigas (Meatball Soup) image

This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.

Provided by SpiceUpYourLife

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h25m

Yield 12

Number Of Ingredients 25

1 gallon water
3 cups tomato sauce
1 yellow onion, quartered
4 tablespoons chicken bouillon (such as Knorr®)
3 cloves garlic, minced
1 tablespoon dried oregano
3 pounds lean ground beef
3 eggs
½ cup tomato sauce
¼ cup uncooked white rice
¼ cup chopped fresh cilantro
1 tablespoon seasoned salt (such as Season-All®)
1 tablespoon dried oregano leaves
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
10 small baby potatoes
5 large carrots, sliced diagonally
5 stalks celery, sliced diagonally
2 zucchini, chopped
2 cups thickly shredded green cabbage
1 lemon, sliced into wedges
2 avocados, chopped
¼ cup chopped fresh cilantro

Steps:

  • Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
  • Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
  • Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
  • Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
  • Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g

HEARTY ITALIAN MEATBALL SOUP



Hearty Italian Meatball Soup image

A very hearty, flavorful soup. Use whatever small shaped pasta you like.

Provided by Suzanne Call

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 8

3 cups water
2 (14 ounce) cans diced tomatoes with onion and garlic, undrained
2 (14 ounce) cans beef broth
1 teaspoon Italian seasoning
1 (16 ounce) package frozen cooked Italian-style meatballs
2 cups frozen Italian-blend vegetables
1 cup small star-shaped dried pasta
¼ cup grated Parmesan cheese

Steps:

  • Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.

Nutrition Facts : Calories 271.6 calories, Carbohydrate 30.8 g, Cholesterol 49.3 mg, Fat 8.9 g, Fiber 3.2 g, Protein 16.7 g, SaturatedFat 3.2 g, Sodium 498.1 mg, Sugar 1.2 g

ITALIAN MEATBALL SOUP



Italian Meatball Soup image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 19

12 ounces ground beef
1/2 cup freshly grated Parmesan, plus more for serving
1/4 cup plus 3 tablespoons minced fresh parsley
2 teaspoons lemon juice
1/4 teaspoon ground oregano
2 cloves garlic
1 large egg
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
7 cups low-sodium beef stock
2 heaping tablespoons tomato paste
1 teaspoon peppercorns
2 bay leaves
1 cup diced russet potatoes (not peeled)
3/4 cup diced carrots
3/4 cup diced celery
3/4 cup diced onions
8 ounces regular white cabbage, sliced
1 loaf crusty bread, for serving

Steps:

  • To make the meatballs, add the ground beef, grated Parmesan, 3 tablespoons of the parsley, the lemon juice, ground oregano, garlic, egg, 1/4 teaspoon salt and 1/2 teaspoon ground pepper to a bowl and mix together well. Roll the mixture into 1-inch balls.
  • In a large pot, heat the olive oil over medium-high heat. Brown the meatballs in batches, turning to brown all sides, 3 to 4 minutes per batch. No need to cook them all the way as they'll go back into the soup later. Remove them with a slotted spoon and set aside.
  • Now, grab some beef stock and pour it into a pot. Add some salt and pepper. Stir in the tomato paste--it adds so much yummy richness. Make a bouquet garni by adding the peppercorns, bay leaves and remaining 1/4 cup parsley to a piece of cheesecloth and tying it into a bundle using kitchen twine; drop it right into the soup. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
  • Remove the bouquet garni, which now resembles a jellyfish with jaundice. Go ahead and discard it; it's lived a full life. Add the diced potatoes, carrots, celery and onions and the sliced cabbage. Finally, in go the browned meatballs. Let the soup simmer long enough for the vegetables to get slightly tender and the meatballs to cook all the way through, another 20 minutes or so.
  • You can sprinkle the soup with some freshly grated Parmesan if you'd like one last dose of decadence. Serve with crusty bread.

BONNIE'S ITALIAN STEW



Bonnie's Italian Stew image

Bonnie is a lady I met in Pittsburgh, PA and this recipe is based on her enthusiastic description of a family favorite passed down to her. It's meat and potatoes Italian style - meatballs and potatoes in red sauce with green beans. YUM-O! Bonnie cooks the meatballs as dumplings in in sauce. I brown mine a bit in the oven first to make them a little more stable for a make ahead meal - they won't break up as easily with a crust on them when you reheat them.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 23

Whole milk, enough to just cover bread
Two 1-inch slices good-quality white bread, crust trimmed
1 1/2 pounds ground beef
About 1/2 cup grated pecorino cheese or Parmigiano-Reggiano
About 3 tablespoons EVOO
1 teaspoon fennel seed
1 teaspoon crushed red pepper flakes
2 to 3 cloves garlic, grated or finely chopped
1 large egg
A generous handful fresh flat-leaf parsley, finely chopped
Salt and freshly ground black pepper
Olive oil cooking spray
2 tablespoons EVOO, plus more for serving
4 cloves garlic, thinly sliced
2 medium onions, chopped1 fresh bay leaf
Salt and freshly ground black pepper
3 tablespoons tomato paste
1 to 2 cups beef stock
Two 28-ounce cans Italian tomatoes
A handful fresh basil leaves, torn
2 pounds small to medium white or red skinned potatoes, cubed
12 ounces green beans, trimmed and cut into thirds on an angle
Grated Parmigiano-Reggiano or pecorino cheese for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • For the meatballs:
  • Pour the milk over bread and soak to soften.
  • Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper.
  • Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat. Combine the meatball mix and roll into 2-inch balls. Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes.
  • For the stew:
  • Meanwhile, heat the EVOO in a large Dutch oven over medium heat. Add the garlic, onions and bay, and season with salt and pepper. Cook until translucent, stirring occasionally, 10 to 15 minutes. Then add the tomato paste and stir until fragrant. Add the beef stock and tomatoes, then break up the tomatoes with a potato masher. Add the basil, potatoes and meatballs and bring to a boil. Reduce the heat back to medium, partially cover and cook 10 minutes. Add the green beans and cook 7 to 8 minutes more.
  • Serve, or cool completely and store for make-ahead meal. Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly.
  • To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO.

BONNIE'S ITALIAN MEATBALL SOUP



BONNIE'S ITALIAN MEATBALL SOUP image

Categories     Soup/Stew     Beef     Dinner

Yield 8 TO 10 10 SERVINGS

Number Of Ingredients 35

FOR THE SOUP:
2 QUARTS CHICKEN STOCK (HOMEMADE OR LOW SODIUM)
2 CUPS WHITE WINE (ONE YOU DRINK!)
2 CLOVES GARLIC (MINCED FINELY)
2 LARGE CANS CRUSHED TOMATOES
1 LARGE CAN WHOLE TOMATOES
2 TABLESPOONS TOMATO PASTE
2 PACKAGES BABY POTABELLA MUSHROOMS (ALREADY SLICED)
2 FROZEN BOXS SPINACH (SM.)
2 FROZEN BOXS ASPARAGUS (SM.)
1 PACKET SAZON (SEASONING)*
1 TABLESPOON ADOBO (SEASONING)*
1 BAY LEAF
1 TEASPOON SWEET BASIL (FRESH)
1 TEASPOON OREGANO (FRESH)
1 TEASPOON DEHYDRATED CHOPPED ONION
1 TEASPOON ONION POWDER
DASH OF SALT TO TASTE
PINCH OF PEPPER TO TASTE
2 TABLESPOONS OLIVE OIL
1 LARGE BAG NO-YOLK WIDE EGG NOODLES
MEATBALL MIXTURE:
2 1/2 POUNDS ITALIAN MIX (VEAL, LAMB,AND BEEF)
1 CUP HOMEMADE BREADCRUMBS
2 EGGS
1/2 CUP MILK
1 PACKET SAZON (SEASONING)*
1 TABLESPOON ADOBO (SEASONING)*
1 CLOVE GARLIC (MINCED FINELY)
1 TEASPOON SWEET BASIL (FRESH)
1 TEASPOON OREGANO (FRESH)
1 TEASPOON DEHYDRATED CHOPPED ONION
1 TEASPOON ONION POWDER
2 TABLESPOONS OLIVE OIL
THESE ITEMS CAN BE FOUND IN THE INTERNATIONAL AISLE IN ANY SUPERMARKET.

Steps:

  • MAKE SOUP: IN A 5 QT. KETTLE, ADD OLIVE OIL AND HEAT OIL FOR 2 OR SO SECONDS, THEN ADD THE GARLIC AND THE TOMATO PASTE. LET COOK TO WELL BLENDED. THEN ADD CRUSHED TOMATOES, WHOLE TOMATOES, WHITE WINE, CHICKEN STOCK AND THEN LET IT COME TO A BOIL. ONCE IT COME TO A BOIL YOU THEN ADD ALL THE SEASONINGS. NOW LOWER THE HEAT TO A LOW TO SIMMER, AND LET COOK . MAKE MEATBALLS WHILE SOUP IS SIMMERING. MAKE MEATBALLS: IN A EXTRA LARGE BOWL ADD ALL INGREDIENTS. NOW WITH VERY GOOD WASHED HANDS, MIX THE MIXTURE UNTIL VERY WELL BLENDED. THEN TAKE A LARGE MELON BALLER TO FORM THE MEATBALLS. THAT WILL MAKE SURE THE SAME SIZE OF ALL OF THEM. WET YOUR HANDS WITH WATER AND THAT WILL HELP TO FORM THE MEATBALLS FASTER FOR YOU AND NOT STICK TO YOUR HANDS. ONCE THE MEATBALLS ARE ALL ROLLED OUT YOU THEN DROP THEM ONE BY ONE INTO THE SOUP POT. NOW YOU WILL PUT A COVER ON THE POT, SO AS TO, COOK THE MEATBALLS. COOK FOR ANOTHER 45 MINUTES. ONCE YOU HAVE COOK THE SOUP FOR 1 HOUR AND 45 MINUTES THE SOUP IS DONE OR WHEN A FORK IN THE CENTER OF THE MEATBALL COMES OUT CLEAN. ENJOY!! MAKES 8 TO 10 SERVINGS OR FOR A CROWD!

Tips:

  • For a richer flavor, use a combination of ground beef and ground pork.
  • If you don't have fresh parsley, use 1 teaspoon of dried parsley.
  • To make the meatballs ahead of time, brown them in a skillet and then freeze them. When ready to use, thaw the meatballs and add them to the soup.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

Bonnie's Italian Meatball Soup is a hearty and flavorful soup that is perfect for a cold winter day. The meatballs are made with a combination of ground beef and pork, and they are simmered in a rich tomato broth with vegetables and herbs. The soup is simple to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, spicy or mild, Bonnie's Italian Meatball Soup is sure to please everyone at your table.

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