Meatball and Vegetable Soup
Hearty, wholesome, and bursting with flavor, this Meatball and Vegetable Soup is the ultimate comfort food for chilly evenings. Tender, homemade beef meatballs seasoned with garlic, Parmesan, and Italian breadcrumbs are gently simmered alongside garden-fresh vegetables like carrots, zucchini, celery, and kale in a rich, tomato-infused chicken broth. With the aromatic touch of oregano and basil and the rustic warmth of a bay leaf, this nutritious, one-pot meal delivers a perfectly balanced combination of protein, veggies, and savory spices. Easy to prepare in under an hour, this soup is ideal for feeding your family or entertaining guests. Serve it with crusty bread for dipping and watch it become a new favorite in your dinner rotation. Perfect for searches like "meatball soup recipe," "easy vegetable soup with meatballs," and "one-pot comfort food ideas."
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 cup Italian breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 medium carrot, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 1 medium zucchini, diced
- 2 tbsp tomato paste
- 1 14.5-oz can diced tomatoes
- 8 cups low-sodium chicken broth
- 2 cups kale, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 1 tsp salt (for soup)
- 0.5 tsp black pepper (for soup)
Instructions
In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, 1 clove of minced garlic, 1 tsp salt, and 0.5 tsp black pepper. Mix until well combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a plate.
Heat 1 tbsp of olive oil in a large pot over medium heat. Add the meatballs in batches, browning them on all sides for 5-7 minutes. Remove the browned meatballs and set them aside.
In the same pot, heat the remaining 1 tbsp of olive oil. Add the diced onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables begin to soften.
Add the minced garlic and tomato paste to the pot. Sauté for 1 minute, stirring frequently.
Pour in the chicken broth and diced tomatoes, and stir to combine. Bring the mixture to a gentle simmer.
Add the browned meatballs back into the pot along with the zucchini, oregano, basil, and bay leaf. Simmer for 20 minutes, stirring occasionally.
Add the kale and season the soup with 1 tsp salt and 0.5 tsp black pepper. Let the soup simmer for an additional 5-7 minutes until the kale wilts and the flavors meld together.
Remove the bay leaf before serving. Ladle the soup into bowls and serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 7145 mg | 311% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 46.4 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 928 mg | 71% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4494 mg | 96% | |
*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.
