By Christine Nations
Italian Meatball Soup
3 steps
Prep:10minCook:20min
A hearty Italian Meatball Soup featuring fully-cooked meatballs, fresh vegetables, and a savory broth infused with wine and Parmesan. Perfect for a low-carb meal.
Updated at: Mon, 15 Dec 2025 18:25:46 GMT
Nutrition balance score
Great
Glycemic Index
28
Low
Glycemic Load
6
Low
Nutrition per serving
Calories338.4 kcal (17%)
Total Fat18.9 g (27%)
Carbs22.4 g (9%)
Sugars5.2 g (6%)
Protein18.4 g (37%)
Sodium957.1 mg (48%)
Fiber8 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
30 x 0.5 ouncefrozen Italian-style meatballs
fully-cooked, unthawed
1onion
large, chopped
3 clovegarlic
minced
2 teaspoondried Italian seasoning
salt-free
½ cupdry white wine
4 cuplow-sodium beef broth
1 x 15 ouncecan cannellini beans
2 cupbaby spinach leaves
packed
6 teaspoonParmesan cheese
grated
3 teaspoonolive oil
divided
1red bell pepper
medium, chopped
Instructions
Step 1
Heat 2 teaspoons oil in a Dutch oven or soup pot over medium heat. Add meatballs; cook 2 to 3 minutes, turning occasionally, until browned on all sides. Transfer to a plate; set aside.
Step 2
Heat remaining 1 teaspoon oil in same pot. Add onion, bell pepper, garlic, and seasoning; cook, stirring frequently, 3 minutes or until tender. Stir in wine; cook 1 minute or until wine almost evaporates. Stir in broth, reserved meatballs, and beans.
Step 3
Bring mixture to a boil, reduce heat, and simmer 10 to 12 minutes or until meatballs are heated through and vegetables are tender. Stir in spinach; cook 1 minute until wilted. Sprinkle each serving with 1 teaspoon Parmesan cheese.
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