Save on Pinterest

Italian Meatball ‘n’ Bean Soup

This is a taste sensation the whole family will love.—Amanda Bowyer, Caldwell, Idaho
  • Total Time
    Prep: 30 min. Cook: 5 hours
  • Makes
    6 servings

Ingredients

  • 1 large egg
  • 3 tablespoons 2% milk
  • 1/3 cup seasoned bread crumbs
  • 1 pound bulk Italian sausage
  • 1/2 pound ground turkey
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 2 green onions, thinly sliced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried minced garlic
  • 1/2 teaspoon crushed red pepper flakes
  • Additional thinly sliced green onions, optional

Directions

  • In a large bowl, combine the egg, milk and bread crumbs. Crumble sausage and turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches; drain.
  • Transfer meatballs to a 3-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low 5-6 hours or until a thermometer inserted in a meatball reaches 160°. If desired, top with additional sliced green onion.
Nutrition Facts
1-1/2 cups: 529 calories, 31g fat (11g saturated fat), 119mg cholesterol, 1273mg sodium, 35g carbohydrate (6g sugars, 8g fiber), 27g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Cub
    Nov 8, 2020

    I followed the suggestion to use frozen meatballs to save time, but followed the other instructions ad written. Still used the crock pot, but only cooking for 3 hours on high. After 2 hours I tasted the soup, and at that time added more garlic and red peppers. In the end it was good and my wife liked it too. It was easy, and I'll make it again.

  • mimirita
    Dec 23, 2019

    Rather than make my own meatballs, I used a thawed bag of Italian chicken meatballs. I used close to 1 TB of mixed Italian spices and 2 large cloves of minced fresh garlic. I chose to cook in a Dutch oven for 1 hour 15 minutes at 400 degrees. Instead of water I used chicken broth. Next time I’ll reduce the red pepper flakes to 1/3 tsp. Husband thought it was a bit too spicy.