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Meatball Soup

Meatball Soup
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This Meatball Soup recipe is a warm, hearty, and satisfying dish featuring tender meatballs in a rich, savory broth full of fresh vegetables. Ready in under 40 minutes, it’s perfect for a quick weeknight dinner or a comforting homemade meal the whole family will enjoy. Packed with protein, veggies, and customizable options, this soup offers nourishment and delicious flavor in every spoonful.

Ingredients

Scale

Meatball Ingredients

  • 1 lb ground meat (beef, pork, or turkey)
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, finely chopped
  • 1/2 small onion, finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning or 1 tbsp fresh herbs (parsley, basil)

Soup Base Ingredients

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste or 1 cup diced tomatoes
  • 6 cups chicken or beef broth
  • Salt and pepper, to taste

Optional Garnishes and Additions

  • Freshly chopped parsley or basil
  • Grated Parmesan cheese
  • Red pepper flakes or hot sauce (for spicy twist)
  • Cooked barley, quinoa, or small pasta like orzo (optional)

Instructions

  1. Prepare the Meatball Mixture: Combine ground meat, breadcrumbs, egg, finely chopped garlic and onion, salt, pepper, and Italian seasoning or fresh herbs in a large bowl. Mix gently but thoroughly until well incorporated without overmixing. Form small, evenly sized meatballs about one inch in diameter for even cooking.
  2. Brown the Meatballs: Heat olive oil in a large soup pot over medium heat. Add meatballs in batches and brown on all sides until golden, about 5 minutes. Remove browned meatballs and set aside.
  3. Sauté Aromatics and Vegetables: In the same pot, add diced onions, carrots, and celery. Cook about 5 minutes until softened and fragrant, stirring occasionally. Add minced garlic during the last minute to prevent burning.
  4. Build the Soup Base: Stir in tomato paste or diced tomatoes. Pour in the chicken or beef broth, scraping the bottom of the pot to loosen browned bits for extra flavor. Bring to a simmer.
  5. Simmer with Meatballs: Return browned meatballs to the pot. Let the soup simmer gently until meatballs are cooked through and flavors meld, about 15 minutes. Taste and adjust seasoning with salt, pepper, and herbs as needed.
  6. Optional Finishing Touches: Stir in freshly chopped parsley and sprinkle with grated Parmesan cheese just before serving for added richness and brightness.

Notes

  • Keep meatballs small (about one inch) for quicker cooking and better texture.
  • Brown meatballs in batches to avoid overcrowding and ensure even caramelization.
  • Use fresh herbs when possible to enhance flavor, especially at the end.
  • Simmer soup gently; avoid boiling to keep broth clear and meatballs tender.
  • Adjust broth thickness by adding water if too concentrated or letting it reduce more for bolder flavor.
  • You can add small pasta or grains like orzo, quinoa, or barley during the last 10 minutes of cooking for extra heartiness.
  • For a vegetarian version, use plant-based meat substitutes or chickpea patties and vegetable broth instead.
  • Meatballs can be frozen and added directly to broth when ready to cook.

Nutrition

Keywords: Meatball Soup, Hearty Soup, Quick Dinner, Comfort Food, Family Friendly, Easy Soup Recipe, Italian Soup

Find it online: https://cherrycooks.com/meatball-soup/