Mother Hubbard Meatball Soup
Cozy up with a hearty bowl of Mother Hubbard Meatball Soup, a comforting classic that combines tender, homemade meatballs with a medley of vibrant vegetables, savory chicken broth, and al dente pasta for the ultimate one-pot meal. This family-friendly recipe features a rich, flavorful base of crushed tomatoes, aromatic Italian seasoning, and fresh herbs, while optional leafy greens like spinach or kale add a nutritious touch. Perfect for weeknight dinners or meal prep, this 60-minute recipe ensures every bite is packed with warmth and home-cooked charm. Serve with crusty bread for a satisfying, soul-soothing experience!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 8 cups Chicken broth
- 1 15-ounce can Crushed tomatoes
- 1 teaspoon Dried Italian seasoning
- 0.75 cup Uncooked small pasta (e.g., ditalini or orzo)
- 2 tablespoons Fresh parsley, chopped
- 2 cups Fresh spinach or kale, chopped (optional)
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix well with your hands until everything is evenly incorporated.
Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a plate or baking sheet. You should have approximately 20-24 meatballs.
Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the meatballs in batches, browning them on all sides. This will take about 5-7 minutes. Remove the meatballs from the pot and set them aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes, or until the vegetables are softened and fragrant.
Stir in the chicken broth, crushed tomatoes, and dried Italian seasoning. Bring the mixture to a gentle boil.
Lower the heat to a simmer and return the meatballs to the pot. Cover and let the soup cook for 20 minutes, allowing the flavors to meld and the meatballs to cook through.
Add the uncooked pasta to the soup and continue cooking for an additional 8-10 minutes, or until the pasta is tender.
If using fresh spinach or kale, stir it into the soup during the last 3-5 minutes of cooking to wilt the greens.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 8798 mg | 383% | |
| Total Carbohydrate | 231.7 g | 84% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 38.7 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 909 mg | 70% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 6172 mg | 131% | |
*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.
