High Protein Hearty Meatball and Potato Soup
Warm up with a comforting bowl of **High Protein Hearty Meatball and Potato Soup**, a satisfying one-pot meal packed with tender, flavorful meatballs and wholesome vegetables. This protein-rich recipe combines a blend of ground beef and pork, parmesan, and aromatic spices to create juicy, homemade meatballs that simmer to perfection in a savory beef broth. Chunky russet potatoes, carrots, celery, and fragrant herbs like thyme and bay leaf add layers of flavor and heartiness to the soup. Ready in just over an hour, this nutrient-dense dish is perfect for family dinners or meal prep. Serve it steaming hot with a sprinkle of fresh parsley for a cozy, nourishing meal that feels like a warm hug. Ideal for those seeking high-protein, comforting dinner ideas!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 large Egg
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 medium Russet potatoes, peeled and diced
- 2 medium Carrots, sliced
- 2 stalks Celery, sliced
- 8 cups Beef broth
- 1 piece Bay leaf
- 0.5 teaspoon Thyme, dried
- 2 tablespoons Parsley, chopped
Instructions
In a large bowl, combine ground beef, ground pork, egg, breadcrumbs, Parmesan cheese, garlic, onion, salt, and pepper. Mix thoroughly until the ingredients are well incorporated.
Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a tray.
Heat olive oil in a large pot over medium heat. Add the meatballs in batches, cooking until they are browned on all sides. Remove the meatballs and set aside.
In the same pot, add the diced potatoes, sliced carrots, and celery. Stir and cook for about 5 minutes until the vegetables start to soften.
Pour in the beef broth, and add the bay leaf and thyme. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
Return the meatballs to the pot, and continue to simmer for another 15-20 minutes until the meatballs are cooked through and potatoes are tender.
Remove the bay leaf, stir in the chopped parsley, and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
3123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.4 g | 227% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 11423 mg | 497% | |
| Total Carbohydrate | 201.2 g | 73% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 21.0 g | ||
| Protein | 197.4 g | 395% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 726 mg | 56% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 6168 mg | 131% | |
*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.
