Meatball Soup
Warm up your soul with a hearty bowl of Meatball Soup, a comforting one-pot wonder that’s packed with rich flavor and wholesome ingredients. Featuring tender, homemade meatballs crafted from a savory blend of ground beef, ground pork, parmesan, and fresh parsley, this soup is simmered to perfection in a robust beef broth infused with garlic, Italian seasoning, and sweet tomatoes. Chock-full of vibrant vegetables like carrots, celery, potatoes, and zucchini, this hearty dish is both satisfying and nourishing. Perfect for cozy family dinners or meal prepping, this customizable soup comes together in just under an hour, making it a go-to recipe for busy weeknights. Serve it piping hot with a slice of crusty bread for the ultimate comfort food experience! Keywords: meatball soup recipe, hearty soup, one-pot dinner, comfort food, easy homemade meatballs.
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 0.5 cup breadcrumbs
- 0.25 cup parmesan cheese, grated
- 1 large egg
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 2 medium potatoes, cubed
- 1 medium zucchini, sliced
- 14.5 oz canned diced tomatoes
- 6 cups beef broth
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 1 tsp dried Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, parmesan cheese, 1 minced garlic clove, egg, parsley, 0.5 tsp salt, and 0.25 tsp black pepper.
Mix the meatball ingredients together thoroughly, then roll the mixture into small, 1-inch meatballs and set aside.
In a large pot or Dutch oven, heat 2 tbsp of olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5 minutes. Remove and set aside.
In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté for 5 minutes until softened.
Add the remaining minced garlic, Italian seasoning, 0.5 tsp salt, and 0.25 tsp black pepper. Stir and cook for an additional minute until fragrant.
Pour in the beef broth and canned diced tomatoes (with their juices). Bring the mixture to a boil.
Add the cubed potatoes to the pot and reduce the heat to a simmer. Cook for 10 minutes or until the potatoes begin to soften.
Return the browned meatballs to the pot, along with the sliced zucchini. Simmer for an additional 10-15 minutes until the meatballs are cooked through and the vegetables are tender.
Taste the soup and adjust seasoning as needed. Garnish with additional parsley, if desired.
Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.9 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 963 mg | 20% | |
*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.
