Meatball Rice Soup
Warm up with a hearty bowl of Meatball Rice Soup, a comforting and flavorful dish that’s perfect for cooler days. This recipe features tender homemade meatballs crafted from a savory blend of ground beef, pork, Parmesan cheese, and breadcrumbs, simmered in a rich chicken broth infused with aromatic thyme, garlic, and sautéed vegetables. The addition of fluffy white rice creates a hearty base, making this soup as satisfying as it is delicious. With a balance of protein, veggies, and comforting carbs, it’s an ideal one-pot meal for the whole family. Garnished with fresh parsley, this easy-to-make soup offers wholesome goodness in every spoonful. Whether you’re craving a cozy dinner or a meal prep favorite, Meatball Rice Soup is guaranteed to hit the spot!
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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 Grated Parmesan cheese
- 0.5 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 8 cups Chicken broth
- 0.75 cup Uncooked white rice
- 1 teaspoon Dried thyme
- 2 tablespoons Parsley, chopped
Instructions
In a large bowl, combine ground beef, ground pork, egg, breadcrumbs, Parmesan cheese, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until well combined.
Form the mixture into small meatballs, about 1-inch in diameter, and set them aside.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the meatballs in batches and brown them on all sides (they don't need to be cooked through at this stage). Remove the browned meatballs and set them aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and sauté for an additional minute until fragrant.
Pour in the chicken broth and bring it to a gentle boil.
Stir in the uncooked rice, dried thyme, and the remaining 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Return the browned meatballs to the pot and reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the rice is tender and the meatballs are cooked through.
Taste and adjust seasoning if necessary.
Stir in the chopped parsley just before serving.
Ladle the soup into bowls and serve hot. Enjoy!
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 775 mg | 16% | |
*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.
