Go Back

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
Cook Time 25 minutes
Total Time 55 minutes
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.