Best 10 Fluffsters Very Best Meatball Soup Recipes

MOM'S MEATBALL SOUP RECIPE

Steps:

• Add 15 cups water to a large soup pot over high heat. Add 1 Tbsp salt and all of your chopped potatoes to the soup pot. Bring to a boil and cook 10 minutes.
• In the mean time, slice your carrots and toss them into the soup pot.
• Add 1/2 cup of 1/2" pieces of thin spaghetti to the soup pot or whatever pasta you wish.
• Place ground pork into a large bowl. Add 1/2 chopped onion, 1 tsp Mrs. Dash, 1/2 tsp ground black pepper, 2 tsp salt, and 1 egg. Mix well.
• Make meatballs by rolling them in your hands. Toss them in your pot as you make them. Cook for at least 10 minutes or until meatballs are cooked through and floating at the top.
• Meanwhile, heat a non-stick skillet over medium/high heat. Add 3 Tbsp canola oil, finely diced celery and 1/2 onion. Saute until soft and golden. Add it to the pot.
• Add 1 beaten egg to the soup pot while stirring constantly so you don't get clumps of egg. (Optional).
• Add 2 Tbsp dill. Then add more Mrs. Dash and Pepper to taste. We added about 1/2 tsp dash and 1/4 tsp pepper at the end).

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)

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.

SLOW-COOKED MEATBALL SOUP

Steps:

• Place first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are tender and flavors are blended, 5-6 hours., Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted. Serve with cheese.

FLUFFSTER'S VERY BEST MEATBALL SOUP

Steps:

• Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion, celery, and carrot to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/2 teaspoons of Italian seasoning, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
• While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoons of the Italian seasoning, and 1/2 teaspoons of the salt and, using clean hands, mix until thoroughly combined.
• Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
• Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
• Add the ditalini and chopped spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

MEATBALL SOUP

Steps:

• Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
• While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.
• Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
• Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
• Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

LOBSTER SOUFFLE

Steps:

• For the lobsters: Place the lobsters into a large stainless-steel pot and add about 4 cups of water. Cover, and bring to a strong boil, which may take nearly 10 minutes. Reduce the heat to medium, and continue boiling gently, still covered, for about 5 minutes. Set aside, covered, for 30 to 45 minutes, until the lobsters in the pot are cool enough to handle. Retain the broth for use in the sauce. Break off the tails and claws from each of the lobsters, and crack the shells, taking care to retain any liquid released and add it to the broth. Remove all the meat, split the tail in half lengthwise, and remove and discard the intestinal tract. Cut each half tail into 3 or 4 pieces, and halve the claw meat. Arrange all the meat in a gratin dish lined with plastic wrap. Set aside. The recipe can be prepared ahead to this point and refrigerated. Reserve the shells for the sauce.
• For the Americaine sauce: Heat the olive oil in a very large saucepan. Cut the lobster bodies open, and remove and reserve any liquid tomalley or row in a bowl. Cut each body into 4 or 5 pieces and add to the pan along with the shells from the tails and claws. Saute over high heat for 10 to 12 minutes, until the shells begin to brown and become crusty, and most of the moisture has evaporated. Add 2 tablespoons cognac to the pan and carefully light it to flambe the shells. Add the onion, carrot, and celery and cook with the shells for 4 to 5 minutes. Add the tomato, thyme, tarragon, bay leaves, tomato paste, wine, and reserved lobster broth. Bring to a boil and boil gently for 40 to 45 minutes. Season with salt and pepper, to taste.
• Strain the mixture through a colander set over a bowl, and shake the colander to get out as much juice as possible. Strain the juice again through a very fine strainer. Pour the liquid into a saucepan and reduce it to about 3 cups. Mix the potato starch (or arrowroot or cornstarch) with the water and stir it into the boiling reduced liquid. Return it to a boil and stir in 1/2 cup heavy cream, remaining 2 teaspoons cognac, and salt and pepper to taste. The sauce is now ready. Break cold butter into pieces and distribute them on top of the sauce. When the butter has melted, spread it lightly over the surface of the sauce with the tines of a fork. This will prevent the sauce from forming a skin or discoloring. The butter will be stirred into the sauce at serving time.
• Prepare the lobster:
• When you are ready to complete the recipe, melt 4 tablespoons butter. Unwrap the plastic wrap from the reserved lobster and pour the butter gently over the meat. Season with salt and pepper and sprinkle on the tarragon. Bring the plastic wrap back over the lobster meat so the meat is held tightly together and can soak up the butter.
• For the souffle: Make the bechamel sauce by melting 3 tablespoons butter in a saucepan and cooking until it is light brown in color to give some intensity to the sauce. Add the flour and mix well. Stir in the milk and season with salt and pepper. Mix well with a whisk, bring to a boil, and boil for about 30 seconds. Continue whisking while adding 4 egg yolks to the hot bechamel and stir well to incorporate. (Reserve the remaining 2 egg yolks for another recipe.)
• Preheat the oven to 375 degrees F. Lightly butter a 6 or 7-cup gratin dish and sprinkle with 2 to 3 tablespoon of the grated Parmesan, tilting the dish so the cheese sticks to the butter and coats the bottom and sides. Tap out and reserve any excess cheese for use on top of the souffle. Beat the 6 egg whites until firm but not dry. Add about 1/3 of the egg whites to the bechamel and mix with a whisk to incorporate. Add the remaining whites and the Gruyere and fold in with a rubber spatula. It is important to work quickly so the beaten egg white gets incorporated into the mixture without getting grainy. Pour into the prepared dish and sprinkle on the remaining Parmesan. Place in the center of the oven and bake for about 35 minutes, or until golden, crusty, and brown.
• While the souffle bakes, place the lobster meat into a 170 degree F oven for 20 to 25 minutes, or just until warmed through, leaving it in the plastic wrap. The lobster should be warm but not hot. If heated too fast or at too high a temperature, it toughens. Just before serving, heat 6 soup plates in the oven.
• Divide the lobster meat among the warm soup plates, bring the sauce to a boil, and spoon it over the lobster meat in each plate. Spread the meat to create a little space in the center of each plate. Spoon about 1 cup of the souffle, along with some of the crust, into the middle of each plate. Garnish with truffle slices, if using.

MINI MEATBALL SOUP

Steps:

• In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
• While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
• Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
• In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
• Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

EASY MEATBALL SOUP

Steps:

• Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
• Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
• In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
• Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
• Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
• Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

HEARTY ITALIAN MEATBALL SOUP

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.

MEATBALL SOUP

Steps:

• In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese. Freeze Option: Divide cooled soup in 1-1/2 cup portions; freeze up to 3 months.