Hearty Meatball and Potato Soup
Dive into cozy comfort with this Hearty Meatball and Potato Soup, a satisfying one-pot recipe perfect for chilly days. Featuring tender, homemade meatballs seasoned with Parmesan, oregano, and garlic, this soup is a true flavor-packed delight. The broth is a robust blend of chicken stock and crushed tomatoes, infused with aromatic vegetables like onion, carrots, celery, and fluffy bite-sized potatoes for heartiness in every spoonful. Simmered to perfection, this dish brings family-friendly nourishment to the table in just about an hour. Garnished with fresh parsley, it's ideal for a hearty dinner or meal prep, serving up six portions of pure warmth. Whether you're craving comfort food or looking for a wholesome, crowd-pleasing recipe, this meatball and potato soup is a winner.
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Recipe Information
Ingredients
- 500 grams ground beef
- 60 grams breadcrumbs
- 50 grams grated Parmesan cheese
- 1 large egg
- 3 cloves minced garlic
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion
- 2 medium carrots
- 2 celery stalks
- 3 medium potatoes
- 1500 ml chicken broth
- 400 grams crushed tomatoes
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
Instructions
In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, 1 clove of minced garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly using your hands, then shape into small meatballs, about 1 inch in diameter.
Heat a tablespoon of olive oil in a large soup pot over medium heat. Add the meatballs in batches and brown them on all sides for about 5-6 minutes. Once browned, remove them from the pot and set aside.
Add the remaining tablespoon of olive oil to the pot. Chop the onion finely and add it to the pot, cooking until translucent, about 5 minutes.
Dice the carrots and celery, and add them to the pot along with the remaining minced garlic. Cook for another 3-4 minutes, stirring occasionally.
Peel and cube the potatoes into bite-sized pieces and add them to the pot.
Pour in the chicken broth and crushed tomatoes. Stir in the remaining 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the bay leaf.
Bring the soup to a gentle boil, then reduce the heat to low. Carefully add the browned meatballs back into the pot.
Cover the pot and let the soup simmer for 20-25 minutes, or until the potatoes are tender and the flavors have melded.
Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
Garnish with fresh parsley before serving in bowls. Enjoy your hearty meatball and potato soup!
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 10937 mg | 476% | |
| Total Carbohydrate | 240.2 g | 87% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 43.9 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1115 mg | 86% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 7807 mg | 166% | |
*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.
