Meatball Soup with Vegetables and Brown Rice
Warm, hearty, and full of nourishing ingredients, this Meatball Soup with Vegetables and Brown Rice is the ultimate comfort food for chilly days. Loaded with tender, homemade beef meatballs, vibrant vegetables like zucchini, carrots, and celery, and the nutty goodness of brown rice, this soup is both satisfying and wholesome. Simmered in a flavorful chicken or beef broth enhanced with Italian seasoning and garlic, each spoonful bursts with rich, savory taste. The combination of protein, fiber, and fresh herbs makes this meal not only delicious but nutritious. Perfect as a cozy family dinner or an impressive addition to your meal prep rotation, this soup is easy to prepare and ready to nourish in under an hour. Serve it hot with a sprinkle of fresh parsley for a finishing touch that ties it all together beautifully.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 cup breadcrumb
- 2 tablespoon butter
- 2 tablespoons milk
- 0.25 cup grated Parmesan cheese
- 3 cloves garlic cloves, minced
- 1 large egg
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 0.5 cup brown rice
- 8 cups chicken or beef broth
- 1 teaspoon dried Italian seasoning
- 2 tablespoons fresh parsley, chopped
- 1 leaf bay leaf
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, milk, Parmesan cheese, 1 minced garlic clove, egg, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix until just combined.
Shape the mixture into small, bite-sized meatballs (about 1 inch in diameter) and place them on a plate or baking sheet.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the meatballs in batches, browning them on all sides (about 5-6 minutes per batch). Remove and set aside.
In the same pot, add the butter and sauté the diced onion, carrots, and celery over medium heat until softened, about 5 minutes.
Stir in the remaining minced garlic and cook for 30 seconds, until fragrant.
Add the diced zucchini, stirring to combine, and cook for another 3 minutes.
Rinse the brown rice under cold water and add it to the pot along with chicken or beef broth, dried Italian seasoning, bay leaf, and remaining 0.5 teaspoon of salt. Bring the mixture to a boil.
Return the browned meatballs to the pot, reduce the heat to a simmer, and cook uncovered for 25-30 minutes, or until the rice and vegetables are tender.
Remove the bay leaf, taste, and adjust seasoning as needed.
Serve the soup hot, garnished with fresh parsley. Enjoy your comforting bowl of Meatball Soup with Vegetables and Brown Rice!
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 12164 mg | 529% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 26.4 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 682 mg | 52% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3066 mg | 65% | |
*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.
