Italian cuisine became popular all over the world with the introduction of pasta. However, not many people are aware of the fact that meatballs, too, are considered as an important member of the Italian food family. Italian meatballs are known as polpette. Though they are used in most main dishes, the Italian soup is never complete without them. Let's take a look at some healthy yet delicious recipes on how to make meatball soup. Basic Meatball Soup Meatball Ingredients

• Ground beef, 16 ounces
• Onions (chopped), 4 ounces
• Egg (beaten), 1
• Italian seasoning, ½ teaspoon
• Breadcrumbs, 4 ounces
• Salt, ½ teaspoon
• Milk, 2 tablespoons
• Pepper, ¼ teaspoon

Soup Ingredients

• Canned tomatoes (chopped), 16 ounces
• Beef bouillon, 2 teaspoons
• Italian herbs, ½ teaspoon
• Tomato sauce, 16 ounces
• Onions (chopped), 4 to 8 ounces
• Sugar, 2 to 3 teaspoons
• Water or beef broth, 8 ounces
• Carrots, zucchini, and celery (individually chopped), 8 ounces each
• Fresh Italian parsley (chopped), ¼ cup
• Shredded mozzarella or Parmesan cheese, for garnishing

Preparation In a bowl, mix all the ingredients required to make the meatballs, and roll them into medium-sized balls. In a large skillet, heat 3 to 4 tablespoons of vegetable oil and fry the meatballs. When they turn brown in color, remove them from the pan and place them on a sheet kitchen roll, to get rid of the excess oil. For the soup, add all the ingredients, one by one, to another skillet. Let it come to a boil on medium to high heat. Now, lower the flame and let it cook for some time. Add the meatballs after 10 minutes and let it simmer for another 15 minutes or so. Take the skillet off the heat and transfer the soup to serving bowls. Garnish the bowls with the shredded mozzarella and serve warm. For more ideas on how to cook with meatballs, take a look at these meatball appetizer recipes. Meatball Soup with Risoni Pasta Ingredients

• Lean chopped beef, 16 ounces
• Egg (lightly beaten), 1
• Tomato sauce with basil, 17 ounces
• Small red onion (grated), 1
• Basil leaves (finely chopped), ⅓ cup
• Chicken stock, 4 cups
• Water, 2 cups
• Green beans (chopped), 4 to 5 ounces
• White breadcrumbs, ½ cup
• Risoni pasta, ½ cup
• Zucchini (diced), 2
• Garlic cloves (crushed), 2
• Parmesan cheese (grated), ⅓ cup

Preparation In a large bowl, combine the chopped beef, egg, breadcrumbs, garlic, and onion. Add salt and pepper to these ingredients, and mix well. Roll the mixture into balls and set them aside. Into a deep saucepan, pour the chicken stock, water, and tomato sauce, and let it cook with the lid on. When it comes to a boil, remove the froth with a ladle, and add the meatballs to it. Boil the soup, again, and let it cook on a low flame for 10 to 15 minutes without the lid on. Include the risoni pasta and let it cook for another 5 minutes. Now, add the zucchini and beans; cook till they turn tender. Pour the soup into serving bowls and garnish them with the Parmesan cheese. The soup tastes best with crusty Italian bread.