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Italian Style Meatball Soup a la Sherry

  • Author: Michelle Burns
  • Total Time: 1 hour 10 minutes
  • Yield: 10 cups 1x


We often use pre-made meatballs but you can make your own as well.

We usually omit the pasta to keep the soup lower calorie and to allow us to freeze extra. However, if you like pasta, realize it doesn't freeze well.

Nutrition information does not include pasta. Does include Parmesan



  • 4 Large meatballs cut into quarters
  • 1 Tbs olive oil
  • 1 can diced tomatoes
  • 3-4 cloves garlic, chopped
  • 1 small onion, coarsely chopped
  • 1 cup fresh green beans, cut into 2" pieces
  • 2 carrots, cut into 2" pieces
  • 1 small turnip, cut into small cubes
  • 2 stalks celery, strings removed, cut into pieces
  • 1 medium zucchini, cut into small chunks
  • 1 1/2 cups fresh spinach or 1 cup kale, chopped
  • 1 can cannelini beans, rinsed and drained
  • 1 cup small pasta shells, uncooked (OPTIONAL)
  • 1 tbs oregano fresh, or 1 tsp dried
  • 1 tbs basil fresh or 1 tsp dried
  • 1 bay leaf
  • Salt & black pepper to taste
  • 6-8 cups veggie broth
  • 1 tbs miso mixed with 1 cup water
  • 1 Tbs grated Parmesan cheese (GARNISH)


  • Heat olive oil in soup pot over medium heat
  • Add the onions, meatballs, oregano, basil and bay leaf and sauté until onions begin to clear.
  • Add the celery, carrots and green beans and sauté until beginning to soften.
  • Add the turnip, garlic, diced tomatoes, and broth and bring to a simmer.
  • Simmer on low for 20 minutes until the vegetables are just crisp tender.
  • Add the salt and pepper to taste
  • Add the beans (and pasta if using) and simmer until the pasta is al dente.
  • Add the spinach and simmer until wilted.
  • Taste and adjust seasoning.
  • Top with Parmesan when serving
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes


  • Serving Size: 2 cups
  • Calories: 280
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