Meatball Vegetable Soup
Warm, hearty, and packed with wholesome ingredients, Meatball Vegetable Soup is the ultimate comfort food that nourishes both body and soul. This one-pot wonder combines tender, perfectly seasoned beef meatballs with a vibrant medley of fresh vegetables, including carrots, celery, potatoes, and green beans, all simmered in a flavorful broth enriched with garlic and Italian herbs. The addition of diced tomatoes and a sprinkling of parsley at the end adds a fresh, bright touch. Perfect for chilly evenings, this easy-to-make recipe requires just 25 minutes of prep and is ready in under an hour, making it an ideal weeknight dinner or satisfying meal prep option. Serve it with crusty bread for a cozy, satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 Egg
- 0.5 tsp Garlic powder
- 1 tsp Dried Italian seasoning
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 8 cups Chicken or beef broth
- 14.5 oz Canned diced tomatoes
- 2 Russet potatoes, peeled and cubed
- 1 cup Green beans, trimmed and chopped
- 0.5 cup Frozen peas
- 2 tbsp Fresh parsley, chopped
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, garlic powder, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
Shape the mixture into small, bite-sized meatballs and set aside on a plate.
Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the meatballs in batches, careful not to overcrowd the pot. Brown the meatballs for 2-3 minutes on each side, then remove and set aside. The meatballs do not need to be fully cooked at this stage.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced carrots, celery, and onion for 5-7 minutes or until softened. Add the minced garlic and cook for another minute, stirring frequently.
Pour in the chicken or beef broth and canned diced tomatoes (with their juice). Stir to combine.
Add the potatoes and green beans to the pot. Season with 1 tsp salt and the remaining black pepper. Bring the mixture to a boil, then reduce the heat to low and allow to simmer uncovered for 15 minutes.
Gently return the browned meatballs to the soup. Simmer for an additional 20 minutes, or until the meatballs are fully cooked and the vegetables are tender.
Stir in the frozen peas and fresh parsley during the last 5 minutes of cooking.
Taste and adjust seasoning as needed. Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 12910 mg | 561% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 50.9 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 858 mg | 66% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 5637 mg | 120% | |
*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.
