Mushroom Meatball Soup
Cozy up with a bowl of hearty Mushroom Meatball Soup, a comforting dish that blends tender beef meatballs with earthy mushrooms and vibrant vegetables in a savory broth. This easy-to-make recipe is perfect for weeknight dinners, featuring juicy meatballs made with Parmesan and garlic, seared to golden perfection. White button mushrooms, carrots, and celery add layers of flavor, while a bay leaf-infused broth ties everything together for a soul-warming experience. With just 20 minutes of prep and 30 minutes of cooking, this one-pot soup is a time-saving delight, ideal for busy families or meal prepping. Serve it hot with crusty bread for a satisfying, nourishing meal that's loaded with protein and vegetables. Perfect for fans of comfort food, this Mushroom Meatball Soup will quickly become a family favorite!
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Recipe Information
Ingredients
- 500 g Ground beef
- 60 g Breadcrumbs
- 1 large Egg
- 2 cloves Garlic cloves, minced
- 30 g Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 300 g White button mushrooms, sliced
- 1 medium Carrot, diced
- 1 stalk Celery stalk, diced
- 1 medium Onion, finely chopped
- 1.5 L Chicken or vegetable broth
- 1 leaf Bay leaf
- 10 g Fresh parsley, chopped
- 0.5 tsp Salt (for seasoning the soup)
- 0.25 tsp Black pepper (for seasoning the soup)
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, Parmesan cheese, 1 tsp salt, and 0.5 tsp black pepper. Mix well until all the ingredients are fully incorporated.
Roll the mixture into small, bite-sized meatballs (about 2 cm in diameter) and set aside on a plate.
Heat 2 tbsp of olive oil in a large pot over medium heat. Add the meatballs in batches and sear them until browned on all sides (they don’t need to be cooked through). Remove the meatballs and set them aside.
In the same pot, add the chopped onion, diced carrot, and diced celery. Sauté for 5 minutes until the vegetables are softened.
Add the sliced mushrooms to the pot and cook for another 3-4 minutes, stirring occasionally.
Pour in the chicken or vegetable broth and add the bay leaf. Bring the mixture to a gentle boil.
Carefully return the seared meatballs to the pot. Reduce the heat to low, cover, and let the soup simmer for 20 minutes.
Season the soup with 0.5 tsp salt and 0.25 tsp black pepper (or adjust to taste). Stir well.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot with a side of crusty bread for a complete meal.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 2510 mg | 109% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.1 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 165 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 761 mg | 16% | |
*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.
