Beef Meatball Soup
Warm, hearty, and bursting with flavor, Beef Meatball Soup is the ultimate comfort food for chilly days. This savory soup combines tender, homemade beef meatballs—seasoned with Parmesan cheese, garlic, and oregano—with a medley of vibrant vegetables like carrots, celery, and potatoes simmered in a rich beef broth infused with canned tomatoes and aromatic bay leaves. Perfectly balanced and deeply satisfying, this one-pot meal is easy to prepare yet guaranteed to impress with its comforting blends of textures and tastes. Garnished with fresh parsley and optional grated Parmesan for the final touch, this soul-soothing dish is ideal for family dinners or any occasion where you crave a warm bowl of goodness. Ready in just over an hour, this Beef Meatball Soup is a crowd-pleasing favorite you'll return to again and again! Keywords: beef meatball soup recipe, hearty soup, comfort food soup, one-pot meal.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 120 grams Breadcrumbs
- 1 large Egg
- 3 minced Garlic cloves
- 1 medium, grated Onion
- 30 grams, grated Parmesan cheese
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 2 medium, peeled and diced Potatoes
- 2 Bay leaves
- 1500 milliliters Beef broth
- 400 grams Canned diced tomatoes
- 2 tablespoons, chopped Fresh parsley
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, grated onion, minced garlic, Parmesan cheese, dried oregano, salt, and black pepper. Mix well with your hands until the ingredients are thoroughly combined.
Shape the mixture into small meatballs, approximately 1 inch in diameter, and set aside on a plate.
In a large soup pot, heat the olive oil over medium heat. Add the meatballs in batches, cooking until they are browned on all sides, about 4-5 minutes per batch. Remove the meatballs from the pot and set them aside.
In the same pot, add the diced carrots, celery, and potatoes. Cook for about 5 minutes until they start to soften.
Add the bay leaves, beef broth, and canned diced tomatoes (with their juice) to the pot. Bring the soup to a boil.
Once the soup is boiling, reduce the heat to a simmer and return the meatballs to the pot. Let it cook uncovered for 25-30 minutes until the vegetables are tender and the flavors have melded.
Remove the bay leaves and discard them.
Stir in the fresh parsley before serving.
Taste and adjust the seasoning with more salt and pepper if needed.
Ladle the soup into bowls and serve hot, optionally garnished with additional Parmesan cheese or parsley.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1627 mg | 71% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.2 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 143 mg | 11% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
