The Soup with the Little Meatballs

    1 hour 20 mins

    A relatively easy soup handed down to me by my Italian grandmother. It's great for the holidays!

    15 people made this

    Serves: 8 

    • 1 egg
    • 900g minced beef
    • 1 cup (80g) grated Parmesan cheese
    • 1 teaspoon Italian seasoning
    • 2 litres chicken stock
    • 2 cups (160g) grated Parmesan cheese
    • 450g acini di pepe pasta

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. In a large bowl, combine 1 cup cheese, Italian seasoning, egg and minced beef. Mix together well and form into small meatballs, no larger than 2.5cm in diameter; set aside.
    2. In a large pot over medium high heat, combine the chicken broth and 2 cups cheese. Bring this to a boil and reduce heat to medium. Slowly add the meatballs, stirring gently so that they do not clump together into one uber-meatball. Cook for about 30 minutes, until beef is no longer pink and broth is slightly thickened.
    3. Add the pasta, again stirring gently so that they do not clump, and cook for about 30 more minutes, until pasta is tender and flavours are well blended. Season to taste and serve immediately.

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    Reviews and ratings
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    Reviews in English (15)


    I am giving this recipe three stars for the meatballs only. as for the rest of the recipe, there is no "soup" to it.  -  11 Feb 2009  (Review from Allrecipes US | Canada)


    This recipe has good potential but I think that it should have specified to use EXTREMELY LEAN ground beef. This came out VERY VERY VERY greasy and was not the prettiest dish I've ever made. It was more of a "oatmeal" looking dish with meatballs and a lot of grease on it. My DH described it as greasy groul...which sounds just bad LOL!!! My best friend who was here to eat with us tonight thought the flavor was good but the grease had to go...with a few changes this could be a good dish! Also, I'd use about 1/2 the box of the pasta the next made our soup TOO thick! Thanks anyway Kelly, I'm going to try to make a few changes the next time!  -  13 Dec 2002  (Review from Allrecipes US | Canada)


    The flavor is very good. Mine did not exactly turn out to be a "soup." It was more of a pasta side dish, but it was delicious, and very easy to make. To give it more of a soup consistency I would probably use half the pasta, and maybe add a can or two more chicken broth. Unless you like TONS of meatballs, then I would halve the meat. I used very lean ground chuck (93/7) so there was not a lot of grease. I added spinach to mine. I will definitely make this again.  -  11 May 2003  (Review from Allrecipes US | Canada)