Hearty Tomato Meatball Chowder
Dive into a bowl of cozy comfort with this Hearty Tomato Meatball Chowder, a soul-warming blend of tender homemade meatballs, vibrant vegetables, and rich, tangy tomato broth. Perfectly seasoned with garlic, oregano, and Parmesan cheese, the meatballs bring a savory depth to this wholesome dish, while hearty potatoes, carrots, and celery add satisfying texture. Simmered with fragrant bay leaves and finished with fresh parsley, this one-pot wonder is ideal for chilly evenings. Quick to prepare in under an hour, it’s a family-friendly meal that pairs beautifully with crusty bread, making it a delightful option for busy weeknights or casual gatherings.
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Recipe Information
Ingredients
- 500 grams ground beef
- 60 grams breadcrumbs
- 1 large egg
- 30 grams grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 800 grams canned diced tomatoes
- 1 liter chicken or beef broth
- 1 large Russet potato, peeled and diced
- 1 piece bay leaf
- 2 tablespoons chopped parsley
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, half of the minced garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well until combined.
Shape the meat mixture into small meatballs, roughly the size of a walnut. Set aside.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches, ensuring they are evenly browned on all sides. Remove and set aside on a plate.
Add the remaining tablespoon of olive oil to the same pot. Sauté the onion, carrots, and celery over medium heat until softened, about 5-7 minutes.
Stir in the remaining minced garlic and sauté for another 1 minute until fragrant.
Add in the canned diced tomatoes, chicken or beef broth, diced potato, bay leaf, remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Return the browned meatballs to the pot.
Cover and simmer the chowder for 25-30 minutes, stirring occasionally, until the potatoes and meatballs are fully cooked, and the flavors have melded.
Remove the bay leaf and discard. Adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley and serve hot with crusty bread or rolls on the side.
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 11414 mg | 496% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 43.2 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 890 mg | 68% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 5038 mg | 107% | |
*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.
