Sicilian Meatball Soup Recipe

Sicilian Meatball Soup
submitted by sumit at


Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings8
MethodMain Ingredient


For meatballs
 Ground chuck1 Pound
 Soft white bread crumbs1⁄2 Cup (8 tbs) (1 Slice)
 Chopped parsley2 Tablespoon
 Grated parmesan cheese2 Tablespoon
 Garlic1⁄2 Clove (2.5 gm), crushed
 Salt1⁄2 Teaspoon
 Ground pepper1⁄8 Teaspoon
 Condensed beef broth31 1⁄2 Ounce, undiluted (3 Cans, 10 1/2 Ounce Each)
 Water1 Cup (16 tbs) (As Required)
 Ribbon noodles/Other noodles8 Ounce (1 Package)
 Grated parmesan cheese1⁄4 Cup (4 tbs) (As Required, For Garnish)
 Chopped parsley1 Tablespoon (As Required, For Garnish)

Nutrition Facts

Serving size

Calories 255 Calories from Fat 132

% Daily Value*

Total Fat 15 g22.5%

Saturated Fat 6.4 g31.8%

Trans Fat 0 g

Cholesterol 73.2 mg

Sodium 1276.8 mg53.2%

Total Carbohydrates 12 g4%

Dietary Fiber 0.71 g2.8%

Sugars 1.6 g

Protein 19 g37.2%

Vitamin A 10.8% Vitamin C 12.7%

Calcium 10.1% Iron 6.5%

*Based on a 2000 Calorie diet


For Meatballs
1) In a bowl, beat egg slightly with a fork.
2) Put in chuck, crumbs, parsley, cheese, garlic and seasoning, mix until well blended.
3) Shape 1 teaspoon of meat mixture into 36 balls.
4) In a kettle or 6-quart Dutch oven, heat the beef broth plus water to make 9 cups liquid to boil.
5) Put in the meatballs and simmer 5 minutes.
6) With a perforated ladle remove meatballs.

7) Boil the broth and add noodles, cook, uncovered and stirring occasionally with long fork, about 10 minutes.
8) Put back the meatballs to soup and cook over low heat for 5 minutes or until meatballs are heated through and noodles are tender.

9) Spoon the soup into bowls and dredge with Parmesan cheese and bread.