Hearty Meatball and Vegetable Soup
Warm up with a bowl of Hearty Meatball and Vegetable Soup, a comforting and nutrient-packed recipe perfect for chilly days or nourishing family dinners. Featuring tender homemade meatballs enriched with Parmesan cheese and Italian seasoning, this soup also boasts a colorful medley of fresh vegetables—carrots, celery, zucchini, and spinach—simmered to perfection in a flavorful broth. Ready in under an hour, this recipe combines rich, savory meatiness with garden-fresh vibrancy, creating a balanced and satisfying dish for any occasion. Garnished with parsley for a burst of freshness, this one-pot wonder is as wholesome as it is delicious. Ideal for meal prep or serving a crowd, this soup is sure to become a household favorite!
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Recipe Information
Ingredients
- 500 grams ground beef
- 60 grams breadcrumbs
- 1 large egg
- 2 garlic clove, minced
- 50 grams parmesan cheese, grated
- 1 teaspoon dried Italian seasoning
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 2 tablespoons tomato paste
- 1 liter chicken or beef broth
- 500 milliliters water
- 1 bay leaf
- 100 grams spinach leaves, roughly chopped
- 2 tablespoons fresh parsley, chopped
Instructions
In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated Parmesan cheese, Italian seasoning, salt, and black pepper. Mix well until everything is evenly incorporated.
Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a tray. You should get around 24 meatballs.
In a large pot, heat olive oil over medium-high heat. Add the meatballs in batches, ensuring not to overcrowd the pot. Brown the meatballs on all sides, about 5 minutes per batch. Remove meatballs and set aside.
In the same pot, add diced onion, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5 minutes.
Add diced zucchini and cook for another 2 minutes.
Stir in tomato paste and cook for 1 minute, allowing the paste to cook down slightly.
Pour in the chicken or beef broth and water. Add the bay leaf and return the browned meatballs to the pot.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20 minutes until meatballs are cooked through and vegetables are tender.
Remove and discard the bay leaf. Stir in the chopped spinach and allow it to wilt, about 2 minutes.
Adjust the seasoning with additional salt and pepper to taste if needed.
Garnish with chopped fresh parsley before serving. Enjoy your hearty meatball and vegetable soup!
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 10905 mg | 474% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 25.7 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1071 mg | 82% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3542 mg | 75% | |
*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.
