Meatball Stone Soup
Bring warmth and whimsy to your table with this hearty Meatball Stone Soup, a playful twist on the classic comfort food. Featuring tender, homemade meatballs crafted from a flavorful blend of ground beef, ground pork, cheese, and aromatic herbs, this soup is simmered to perfection with diced vegetables, rich beef broth, and juicy canned tomatoes. For a fun, storybook-inspired touch, you can toss in a “seasoned clean stone,” delighting kids and adults alike. Ideal for family dinners, this soul-soothing recipe combines the nostalgia of rustic flavors with a creative flair. Serve it piping hot, garnished with fresh parsley and paired with crusty bread for a meal that's as interactive as it is delicious. Perfect for cozy nights, this hearty soup recipe is sure to become a new household favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, diced
- 1 14.5-ounce can canned diced tomatoes
- 6 cups beef broth
- 1 bay leaf
- 0.25 cup fresh parsley, chopped
- 1 seasoned 'clean stone' (optional, for fun)
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated parmesan, egg, minced garlic, oregano, basil, salt, and black pepper. Mix thoroughly until well combined.
Form the mixture into small, bite-sized meatballs, about 1 inch in diameter. Set aside on a plate.
Heat olive oil in a large soup pot over medium heat. Add the meatballs in batches, cooking until browned on all sides. Remove the meatballs from the pot and set aside.
In the same pot, add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
Add the diced potatoes and season lightly with salt and pepper. Stir and cook for an additional 2 minutes.
Stir in the canned diced tomatoes (with their juice) and pour in the beef broth. Add the bay leaf and, if desired, the seasoned 'clean stone' for fun. Bring the soup to a gentle boil.
Reduce the heat to a simmer and gently add the browned meatballs back into the pot. Let the soup cook uncovered for 25-30 minutes, allowing the flavors to meld and the meatballs to cook through.
Remove the bay leaf and optional stone before serving. Taste the soup and adjust seasoning with additional salt or pepper if needed.
Garnish each bowl with freshly chopped parsley and serve hot with crusty bread on the side.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.9 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 151 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 962 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.
