Dairy-Free Hearty Meatball and Potato Soup
Dive into the comforting embrace of this Dairy-Free Hearty Meatball and Potato Soup—a wholesome, allergy-friendly dish that's perfect for chilly evenings or cozy family gatherings. Featuring a delightful blend of tender, homemade meatballs crafted from a mix of ground beef and pork, and a medley of nutritious vegetables like carrots, celery, and fragrant yellow onion, this soup delivers robust flavor without relying on dairy. Classic seasonings like oregano, basil, and garlic add a touch of Italian-inspired warmth, while russet potatoes simmer to velvety perfection in a rich chicken broth base. Ready in just over an hour, this one-pot wonder is an easy-to-make weeknight meal that’s sure to please everyone at the table. Serve it hot with a sprinkle of fresh parsley for a vibrant finish! Keywords: dairy-free soup, hearty meatball soup, potato soup recipe, one-pot comfort food.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 1 large egg
- 0.5 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 large carrots
- 2 medium celery stalks
- 3 cloves garlic
- 8 cups chicken broth
- 3 medium russet potatoes
- 1 bay leaf
- 0.25 cup fresh parsley
Instructions
In a large mixing bowl, combine ground beef, ground pork, egg, breadcrumbs, garlic powder, onion powder, dried oregano, dried basil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until well combined.
Shape the mixture into 1-inch meatballs and set them aside on a plate.
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Remove meatballs from the pot and set aside.
In the same pot, add chopped yellow onion. Cook until translucent, about 5 minutes.
Add diced carrots and celery, and cook for another 5 minutes, stirring occasionally.
Stir in minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth, bringing it to a gentle boil.
Peel and dice the russet potatoes, then add them to the pot along with the bay leaf.
Return the meatballs to the pot, reduce the heat to low, cover, and let the soup simmer for about 30 minutes, or until the potatoes are tender.
Season the soup with the remaining salt and pepper to taste.
Remove the bay leaf and garnish the soup with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.0 g | 223% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 9426 mg | 410% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 29.1 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 592 mg | 46% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 7007 mg | 149% | |
*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.
