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Cloudy Meatball Soup – by Chef Toni Girard

Meatball Soup

Serves 6


  • 1 pound ground beef
  • 1 small red onion, chopped
  • 2 garlic cloves, crushed
  • 1/3 cup basil leaves, finely chopped
  • 1/3 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 3/4 cups tomato pasta sauce with basil
  • 4 cups chicken stock
  • 1/2 cup pasta
  • 2 zucchini, diced
  • 1/2 pound green beans, trimmed, cut into thirds
  • crusty Italian bread, to serve
  • 1/3 cup grated Parmesan cheese to sprinkle on top


Combine beef, onion, garlic, breadcrumbs, basil, Parmesan and egg in a large bowl. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on large plate.

Pour tomato sauce, stock and 2 cups of water into a large, deep saucepan. Cover. Bring to a boil over high heat. Skim froth from surface. Add meatballs. Return to gentle boil.

Reduce heat to medium-low and simmer, uncovered, for 10 minutes. Add pasta and cook for an additional 5 minutes. Add zucchini and beans. Cook for 5 minutes or until pasta and vegetables are tender.

Ladle soup into serving bowls. Sprinkle with Parmesan and serve with crusty Italian bread.

This recipe was a huge success with children ages 5-12 at Southlake Central Market 2011 Kids Camp.


For ages 5-7: with a kid friendly knife

* dice the zucchini

* cut the green beans

For ages 8-12:

* measure the ingredients

*grate the Parmesan cheese





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