Vegetable Soup with Tiny Meatballs
Simmer a pot of comfort with this hearty Vegetable Soup with Tiny Meatballs, a satisfying blend of tender homemade meatballs, vibrant veggies, and aromatic broth. Perfect for cozy dinners or meal prepping, this recipe combines ground beef or pork with Parmesan, breadcrumbs, and fresh herbs for irresistibly juicy meatballs. Classic vegetables like carrots, celery, potatoes, and zucchini are simmered alongside, creating a rich, flavorful base enhanced by diced tomatoes and a hint of garlic. Ready in just under an hour, this wholesome, one-pot wonder is brimming with protein, nutrients, and heartwarming flavor. Serve it with crusty bread for an easy, nourishing meal that’s sure to become a family favorite. Keywords: homemade vegetable soup, meatball soup, one-pot dinner, healthy comfort food.
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Recipe Information
Ingredients
- 250 grams Ground beef or pork
- 50 grams Breadcrumbs
- 1 large Egg
- 30 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 medium Carrots, sliced
- 2 Celery stalks, sliced
- 2 medium Potatoes, diced
- 1 medium Zucchini, diced
- 400 grams Canned diced tomatoes
- 1 liter Vegetable or chicken stock
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large mixing bowl, combine the ground meat, breadcrumbs, egg, grated Parmesan cheese, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix until well combined.
Form small meatballs about 1.5 cm in diameter and place them on a plate or tray. Set aside.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the carrots, celery, potatoes, and zucchini, and sauté for 5 minutes to slightly soften the vegetables.
Add the canned diced tomatoes, vegetable or chicken stock, and bay leaf to the pot. Stir well and bring the mixture to a gentle boil.
Reduce the heat to a simmer and carefully drop the prepared meatballs into the soup. Stir gently to ensure they are evenly distributed.
Cover the pot with a lid and let the soup simmer for 20-25 minutes until the meatballs are cooked through and the vegetables are tender.
Remove the bay leaf and season the soup with the remaining salt and black pepper to taste.
Stir in the chopped fresh parsley and serve hot with crusty bread on the side for dipping.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 458 mg | 152% | |
| Sodium | 8369 mg | 364% | |
| Total Carbohydrate | 169.3 g | 62% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 38.1 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 856 mg | 66% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 5183 mg | 110% | |
*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.
