Meatball Soup Ii
Warm up with a comforting bowl of Meatball Soup II, a hearty one-pot meal brimming with flavor and nutrition. Tender, homemade beef meatballs enriched with Italian breadcrumbs, Parmesan, and garlic are the star of this soup, paired with a medley of vibrant vegetables like carrots, celery, potatoes, and leafy baby spinach. Infused with aromatic herbs like basil, oregano, and a touch of bay leaf, all simmered in a rich beef broth, this soul-soothing soup is perfect for chilly evenings or a wholesome family dinner. Ready in just an hour, this recipe combines easy prep with restaurant-quality results, offering a satisfying balance of savory meatiness and nourishing veggies. Serve with freshly chopped parsley and crusty bread for a meal that's as comforting as it is flavorful.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 cup Italian breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 unit large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 2 medium potatoes, diced
- 14.5 ounces diced tomatoes (canned)
- 6 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 unit bay leaf
- 2 cups baby spinach
- 0.25 cup fresh parsley, chopped
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix gently until all ingredients are evenly incorporated. Form the mixture into small 1-inch meatballs and set aside.
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the meatballs in batches and brown them on all sides, about 5 minutes per batch. Remove the browned meatballs and set them aside on a plate.
In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Add the diced potatoes, canned diced tomatoes (with their juices), beef broth, dried basil, dried oregano, and bay leaf. Stir everything together and bring the soup to a simmer over medium-high heat.
Once simmering, return the meatballs to the pot. Reduce the heat to medium-low, cover, and let the soup simmer gently for 25-30 minutes, or until the potatoes are tender and the meatballs are cooked through.
During the last 5 minutes of simmering, stir in the baby spinach and allow it to wilt into the soup.
Taste the soup and adjust seasoning with additional salt and pepper, if needed. Remove the bay leaf before serving.
Serve hot, garnished with fresh parsley. Enjoy with crusty bread or a side salad for a complete meal!
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.2 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 784 mg | 17% | |
*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.
