Vegetable Soup with Tiny Meatballs

Nutriscore Rating: 67/100

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.

Recipe Information

• Prep Time: 25 min
• Cook Time: 35 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 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

10 steps

1. 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.

2. Form small meatballs about 1.5 cm in diameter and place them on a plate or tray. Set aside.

3. 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.

4. Add the minced garlic and cook for another 1 minute until fragrant.

5. Stir in the carrots, celery, potatoes, and zucchini, and sauté for 5 minutes to slightly soften the vegetables.

6. 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.

7. Reduce the heat to a simmer and carefully drop the prepared meatballs into the soup. Stir gently to ensure they are evenly distributed.

8. 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.

9. Remove the bay leaf and season the soup with the remaining salt and black pepper to taste.

10. Stir in the chopped fresh parsley and serve hot with crusty bread on the side for dipping.

Nutrition Facts

1 serving (428.7g)

Calories		296
% Daily Value*
Total Fat		18.0 g	23%
	Saturated Fat	6.0 g	30%
	Polyunsaturated Fat	0.4 g
Cholesterol		71 mg	24%
Sodium		1290 mg	56%
Total Carbohydrate		21.9 g	8%
	Dietary Fiber	3.9 g	14%
	Total Sugars	6.4 g
Protein		13.7 g	27%
Vitamin D		0.2 mcg	1%
Calcium		139 mg	11%
Iron		3.0 mg	17%
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.

Source of Calories

Fat: 961 cal (53.1%%)

Protein: 326 cal (18.0%%)

Carbs: 524 cal (28.9%%)