Vegetarian Hearty Meatball and Potato Soup
Warm up your soul with this delicious and comforting Vegetarian Hearty Meatball and Potato Soup, a nutritious twist on a classic favorite. Bursting with wholesome ingredients like tender potatoes, sweet carrots, and savory vegetable broth, this one-pot wonder highlights frozen vegetarian meatballs for a protein-packed, plant-based meal. Seasoned with aromatic herbs like thyme, oregano, and bay leaf, and finished with vibrant pops of green peas and fresh parsley, this soup is as flavorful as it is filling. Ready in just one hour, it’s the ultimate family-friendly dinner, perfect for busy weeknights or cozy weekends. Serve it with crusty bread for an even heartier experience. Keywords: vegetarian meatball soup, hearty potato soup, plant-based comfort food, easy dinner recipes, one-pot meals.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, chopped
- 3 Garlic cloves, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 4 medium Potatoes, peeled and diced
- 6 cups Vegetable broth
- 1 15-ounce can Canned diced tomatoes
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pound Frozen vegetarian meatballs
- 1 cup Frozen peas
- 0.25 cup Chopped fresh parsley, for garnish
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced carrots and celery, and cook for another 5 minutes until the vegetables begin to soften.
Add the diced potatoes to the pot, and pour in the vegetable broth. Stir in the canned diced tomatoes with their juices.
Season the mixture with dried thyme, dried oregano, bay leaf, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to a simmer and cover the pot. Let it cook for 20 minutes, or until the potatoes are tender.
Gently add the frozen vegetarian meatballs and frozen peas to the soup. Simmer for an additional 10 minutes until the meatballs are heated through and the peas are tender.
Remove the bay leaf before serving and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley.
Serve the soup hot, accompanied by crusty bread if desired.
Nutrition Facts
Calories |
2705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8712 mg | 379% | |
| Total Carbohydrate | 365.3 g | 133% | |
| Dietary Fiber | 73.0 g | 261% | |
| Total Sugars | 69.9 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1086 mg | 84% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 9706 mg | 207% | |
*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.
