Meatball Mushroom Soup
Warm up with a hearty bowl of Meatball Mushroom Soup, a comforting one-pot dish brimming with rich flavors and wholesome ingredients. Tender, homemade beef meatballs infused with Parmesan and garlic are the star of this soup, simmered to perfection in a savory broth alongside earthy button mushrooms, vibrant carrots, and celery. Aromatic thyme and bay leaf add depth, while fresh parsley provides a bright, herbaceous finish. This easy-to-make recipe is perfect for cozy weeknight dinners or satisfying lunches, offering a nourishing blend of protein and vegetables in every spoonful. Serve it with crusty bread or crackers for a complete meal that's sure to become a family favorite. With its quick prep time of just 25 minutes and a cook time of 35 minutes, this flavorful soup is both simple and delicious!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 50 grams Breadcrumbs
- 30 grams Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
- 2 tablespoons Olive oil
- 300 grams Button mushrooms, sliced
- 1 medium Onion, diced
- 1 liter Chicken or beef broth
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 1 teaspoon Thyme, fresh or dried
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped
- to taste Salt (for seasoning as needed)
- to taste Black pepper (for seasoning as needed)
Instructions
In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, 1 clove of minced garlic, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix thoroughly until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the meatballs and set them aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion, sliced mushrooms, and the remaining clove of minced garlic until the onions are softened and the mushrooms release their liquid, about 5 minutes.
Add the carrots and celery to the pot and cook for another 3 minutes, stirring occasionally.
Pour in the chicken or beef broth and stir to combine. Add the thyme, bay leaf, and browned meatballs to the pot. Bring the soup to a boil, then reduce the heat to a simmer.
Cover and cook the soup for 20 minutes, allowing the flavors to meld and the vegetables to become tender. Stir occasionally.
Taste the soup and adjust the seasoning with additional salt and black pepper if needed.
Remove the bay leaf before serving. Garnish the soup with fresh parsley and serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 8280 mg | 360% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 24.5 g | ||
| Protein | 129.6 g | 259% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 629 mg | 48% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3369 mg | 72% | |
*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.
