Super Easy Meatball Soup
Warm, hearty, and irresistibly flavorful, this Super Easy Meatball Soup is the perfect one-pot comfort meal for any night of the week. Packed with tender, homemade meatballs made from seasoned ground beef, breadcrumbs, parmesan, and fresh parsley, this soup is a blend of wholesome ingredients and simple elegance. The broth, infused with Italian seasoning and studded with vibrant carrots, celery, potatoes, and canned tomatoes, is both nourishing and satisfying. A handful of wilted spinach or kale adds a fresh, nutritious touch to each bowl. Ready in just 45 minutes, this recipe combines fast prep with bold flavors, making it a go-to choice for busy weeknights. Serve it with crusty bread or a sprinkle of extra parmesan for a truly comforting dining experience. Keywords: meatball soup, easy soup recipe, one-pot meals, hearty soup, comfort food.
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Recipe Information
Ingredients
- 500 grams ground beef
- 60 grams breadcrumbs
- 1 large egg
- 2 pieces garlic cloves, minced
- 1 medium onion, finely chopped
- 50 grams parmesan cheese, grated
- 15 grams parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons olive oil
- 1.5 liters chicken or beef broth
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 2 medium potatoes, cubed
- 400 grams canned diced tomatoes
- 1 teaspoon italian seasoning
- 100 grams spinach or kale, chopped
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, chopped onion, grated parmesan cheese, parsley, salt, and pepper. Mix until well combined.
Roll the meat mixture into small, bite-sized meatballs (approximately 1 inch in diameter). Set aside.
Heat the olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove and set aside on a plate.
In the same pot, add the diced carrots, celery, and potatoes. Sauté for 5 minutes until slightly softened.
Pour in the chicken or beef broth and add the canned diced tomatoes with their juices. Stir in the Italian seasoning and bring the soup to a boil.
Reduce the heat to a simmer and carefully add the browned meatballs back into the pot. Cook for 15-20 minutes until the meatballs are fully cooked and the vegetables are tender.
Add the spinach or kale to the pot and stir. Let it cook for another 2-3 minutes until wilted.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Serve hot with a sprinkle of parmesan cheese and fresh parsley, if desired. Enjoy!
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 8848 mg | 385% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 16.9 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 430 mg | 33% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3192 mg | 68% | |
*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.
