Meatball Easy Lasagna Soup Recipe
This Meatball Easy Lasagna Soup combines juicy meatballs, savory tomato broth, and cheesy goodness into a deliciously lazy dinner.
Ingredients
- 1 pound ground beef or Italian sausage
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 can 28 ounces crushed tomatoes
- 4 cups beef or vegetable broth
- 2 cups lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil optional
- Salt and pepper to taste
Instructions
- In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, basil, oregano, salt, and pepper.
- Shape the mixture into small meatballs, about 1-inch in size.
- In a large pot, brown the meatballs over medium heat, turning occasionally. Once cooked, remove and set aside.
- In the same pot, add crushed tomatoes and broth. Stir to combine.
- Bring the mixture to a simmer, then add broken lasagna noodles.
- Let it cook for about 10 minutes, until noodles are tender.
- Stir in ricotta cheese and adjust seasoning to taste.
- Ladle into bowls and top with shredded mozzarella and fresh basil, if desired.
Notes
Nutritional Information (Per Serving)
- Calories: 490
- Total Fat: 21g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 33g
- Vitamin A: 12%
- Calcium: 20%
- Iron: 18%
- Vitamin C: 10%
- Magnesium: 8%
Additional Notes/Tips
- If you want extra flavor, sauté the meatballs in garlic and onions before adding them to the soup.
- Add crushed red pepper flakes for a spicy kick.
- Use gluten-free noodles for a gluten-free version of this soup.
- For a creamier texture, stir in a bit of heavy cream before serving.
- Leftovers taste even better the next day—if you have any.