Meatball Soup

Meatball Soup Recipe

Warm, hearty, and utterly satisfying, this Meatball Soup is the perfect answer to any chilly day or busy weeknight. Bursting with flavor from tender meatballs and a flavorful broth, this dish brings comfort and joy without requiring hours in the kitchen. Plus, it’s easy to make and even easier to love!

Why You’ll Love This Recipe

• One-Pot Wonder: Minimal cleanup, as everything cooks together in one pot.
• Quick Prep: The meatballs come together in minutes, making it perfect for busy evenings.
• Versatile: You can customize the vegetables and spices to suit your taste.
• Meal Prepping Friendly: It’s great for making ahead and enjoying later.
• Kid-Approved: Delightful flavors that even picky eaters will enjoy!

Ingredients

• Ground beef (or turkey): A classic choice for meatballs; leaner ground meats can be used for a lighter option.
• Breadcrumbs: Helps bind the meatballs and gives them a lovely texture. Use gluten-free or panko if needed.
• Parmesan cheese: Adds a deliciously savory note; you can substitute with nutritional yeast for a dairy-free version.
• Garlic: Fresh is best for flavor, but garlic powder works in a pinch.
• Onion: Sweetness and depth; shallots or leeks can be swapped for a twist.
• Carrots: For sweetness and color; try using zucchini or celery for variety.
• Celery: Adds a nice crunch; if you’re not a fan, you can leave it out.
• Canned tomatoes: Base for the broth; crushed or diced work well, and feel free to use fresh tomatoes if you prefer.
• Chicken broth: Provides a rich flavor; vegetable broth is a great alternative for a vegetarian version.
• Herbs (parsley, oregano): Fresh herbs elevate the dish, but dried versions can be substituted easily.
• Spinach or kale: Adds a pop of green and nutrition; frozen greens can be used in the winter months.

Full measurements are in the recipe card below.

How to Make the Recipe

1. Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan, garlic, onion, salt, and pepper. Mix until just combined, avoiding overworking the meat.
2. Form the Meatballs: Shape the mixture into small meatballs, about the size of a golf ball. Place them on a plate as you go.
3. Brown the Meatballs: Heat a large pot over medium heat and add a drizzle of olive oil. Brown the meatballs in batches, ensuring they have a nice golden color. Set them aside on a plate.
4. Sauté the Veggies: In the same pot, add a bit more oil if needed, then throw in the carrots, celery, and onion. Cook until they start to soften, about 5 minutes.
5. Add the Broth: Pour in the chicken broth and canned tomatoes, scraping any browned bits from the bottom of the pot.
6. Add the Meatballs: Return the meatballs to the pot and bring everything to a gentle simmer. Let it cook for about 15-20 minutes until the meatballs are cooked through.
7. Stir in the Greens: Add the spinach or kale and let it wilt for a couple of minutes.
8. Season: Taste and adjust seasoning with salt, pepper, and herbs. Serve hot with crusty bread or over rice!

Pro Tips for Making the Recipe

• Chill the Meat Mixture: If you have time, let the meatball mixture chill in the fridge for about 30 minutes before shaping. It helps to hold their shape.
• Don’t Overcook: Meatballs can become tough if overcooked, so keep an eye on them while simmering.
• Make it Spicy: Add some red pepper flakes to the broth for a little heat.
• Use Leftover Veggies: This is a great way to use up any leftover vegetables you have in the fridge!
• Skim the Fat: If your broth looks greasy after cooking, spoon off excess fat for a cleaner soup.

How to Serve

Serve this comforting Meatball Soup with a slice of crusty bread for dipping, or ladle it over a bed of fluffy rice or pasta. Sprinkle with extra Parmesan and fresh herbs for a finishing touch. A side salad or some roasted vegetables make wonderful accompaniments, rounding out the meal beautifully.

Make Ahead and Storage

• Fridge Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: This soup freezes beautifully! Just let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.
• Reheating Tips: Reheat gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick.

FAQs

Can I use other types of meat?
Absolutely! Ground turkey, chicken, or even a mix of meats works well. Just adjust the fat content accordingly.

Can I omit the pasta?
Certainly! You can leave out the pasta for a lower-carb option and just enjoy the meatballs and broth.

What herbs can I use instead of parsley and oregano?
Basil, thyme, or Italian seasoning can work beautifully in this soup. Just use what you love!

How do I know when the meatballs are cooked?
The best way is to use a meat thermometer; meatballs should reach an internal temperature of 160°F (70°C). Alternatively, they should be firm to the touch and no longer pink in the center.

Now grab your apron and let’s get cooking! This Meatball Soup is going to become a favorite in your home, I promise!

Meatball Soup

Warm, hearty, and utterly satisfying, this Meatball Soup is perfect for chilly days. Bursting with flavor from tender meatballs and a flavorful broth, this dish is comforting and easy to make.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Meatballs

• 1 lb Ground beef (or turkey) A classic choice for meatballs; leaner ground meats can be used for a lighter option.
• 1/2 cup Breadcrumbs Helps bind the meatballs; use gluten-free or panko if needed.
• 1/4 cup Parmesan cheese Adds a savory note; substitute with nutritional yeast for a dairy-free version.
• 2 cloves Garlic Fresh is best; garlic powder works in a pinch.
• 1 small Onion Sweetness and depth; shallots or leeks can be swapped for a twist.
• 1 tsp Salt To taste.
• 1 tsp Pepper To taste.

For the Soup

• 2 medium Carrots For sweetness and color; zucchini or celery can be used for variety.
• 2 stalks Celery Adds crunch; can be omitted.
• 1 can Canned tomatoes Base for the broth; crushed or diced work well.
• 4 cups Chicken broth Vegetable broth is a great alternative.
• 1 cup Spinach or kale Adds nutrition; frozen greens can be used in winter.
• 1 tbsp Herbs (parsley, oregano) Fresh herbs elevate the dish.

Method

 

Preparation

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan, garlic, onion, salt, and pepper. Mix until just combined.
2. Shape the mixture into small meatballs, about the size of a golf ball. Place them on a plate.

Cooking

1. Heat a large pot over medium heat, drizzle with olive oil, and brown the meatballs in batches. Set them aside.
2. In the same pot, add more oil if needed, and sauté carrots, celery, and onion for about 5 minutes.
3. Pour in the chicken broth and canned tomatoes, scraping any browned bits from the bottom.
4. Return the meatballs to the pot and simmer for 15-20 minutes until the meatballs are cooked through.
5. Add the spinach or kale and let it wilt for a couple of minutes.
6. Taste and adjust seasoning with salt, pepper, and herbs. Serve hot.

Notes

Chill the meat mixture for 30 minutes before shaping to help hold shape. Don’t overcook the meatballs. Add red pepper flakes for heat. Use leftover vegetables to customize. Skim excess fat from the broth if needed.