ADVERTISEMENT
Ingredients for Meatball Soup
For the Meatballs:
- 1 lb ground beef (or a mix of ground beef and pork for extra juiciness)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon dried Italian herbs (or a blend of basil, oregano, thyme)
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (optional)
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 large potato, peeled and diced (optional, for added heartiness)
- 4 cups low-sodium chicken or vegetable broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme (or fresh thyme if available)
- Salt and freshly ground black pepper, to taste
- 1 can (14 oz) diced tomatoes (optional for a tangy twist)
- 1/2 cup small pasta (optional, such as ditalini or orzo, if you want a more filling soup)
- Fresh parsley, chopped (for garnish)
How to Make Meatball Soup
This Meatball Soup comes together in just a few easy steps, and the results are well worth the wait. Here’s how to make it:
Step 1: Make the Meatballs
- Mix the meatball ingredients: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, and Italian herbs. Season with salt and pepper to taste, and add the fresh parsley if using. Mix everything together until it’s evenly combined, but be careful not to overwork the mixture.
- Shape the meatballs: Using your hands, roll the mixture into small, bite-sized meatballs (about 1-inch in diameter). You should end up with around 20-24 meatballs depending on the size.
Step 2: Brown the Meatballs (Optional, but Recommended)
- Heat a large pot or Dutch oven over medium heat and add 1 tablespoon olive oil. Once the oil is hot, carefully add the meatballs in batches, browning them on all sides. This should take about 3-5 minutes per batch. The meatballs don’t need to be cooked all the way through, just nicely browned on the outside. Once browned, remove the meatballs from the pot and set them aside.
Step 3: Make the Soup Base
- Sauté the vegetables: In the same pot, add the remaining 1 tablespoon olive oil. Add the chopped onion, garlic, carrots, celery, and potato (if using). Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften.
- Add the broth and seasonings: Add the chicken or vegetable broth, water, bay leaf, and thyme. Bring the soup to a simmer and allow it to cook for about 10-15 minutes to let the flavors develop.
Step 4: Add the Meatballs
- Return the meatballs to the pot: Carefully drop the browned meatballs into the simmering broth. Let the soup simmer for another 15-20 minutes, or until the meatballs are cooked through and the vegetables are tender. If you’re using pasta, add it about 10 minutes before the soup is done cooking.
- Optional addition of tomatoes: For a bit of extra tang and depth, you can add diced tomatoes at this point. Let them cook with the soup for the last 10 minutes.
Step 5: Taste and Adjust
- Taste the soup and add more salt and pepper if needed. If you like your soup a little richer, feel free to add a splash of heavy cream or a dollop of sour cream at the end for extra creaminess.
Step 6: Serve and Garnish
- Serve the soup hot, garnished with extra fresh parsley for a pop of color and flavor. This soup is best served with a side of crusty bread or a warm dinner roll to soak up all that delicious broth.
Tips for Success
- Make-ahead tip: The soup actually tastes even better the next day as the flavors have more time to meld together. You can make it ahead of time and store it in the fridge for up to 3 days. Reheat gently on the stovetop before serving.
- Freezing: If you want to make a big batch for future meals, this soup freezes beautifully. Store it in airtight containers or freezer bags for up to 3 months. Just make sure to freeze it without the pasta, as pasta can get mushy when frozen and reheated.
- Vegetarian Version: For a vegetarian version of this soup, use lentils or plant-based crumbles in place of the meatballs. You can also use vegetable broth instead of chicken broth.
- Customize the vegetables: Feel free to add or swap any vegetables based on what you have on hand. Spinach, zucchini, or green beans are great options to toss into the soup for more flavor and texture.
Why You Should Make This Meatball Soup
This Meatball Soup is the kind of meal that’s guaranteed to please everyone at the table. It’s perfect for when you want something hearty, comforting, and full of flavor. Whether you’re looking for a weeknight dinner, a meal prep solution, or something to serve at a family gathering, this soup has you covered.
The meatballs add so much savory flavor, and the vegetable-packed broth makes it feel healthy without sacrificing richness. Plus, it’s easy to customize with different veggies, pasta, or even different types of meat. The best part? It’s a dish that’s perfect for all ages—kids will love it just as much as adults, and it’s the ultimate comfort food for any occasion.
Conclusion
This Meatball Soup recipe is one of those dishes that’s simple, delicious, and perfect for any time you need a cozy meal. With tender meatballs, flavorful broth, and nutritious vegetables, it’s a crowd-pleaser that everyone will love. Don’t lose this recipe—it’s one that you’ll keep coming back to time and time again. Enjoy every bite!
ADVERTISEMENT
