Comforting Meatball Soup
A heartwarming meatball soup packed with tender meatballs, wholesome vegetables, and a savory broth, perfect for chilly evenings.
Ingredients
For the Meatballs
- 1 lb lean ground beef Full of flavor and protein, this lean beef serves as the basis for tender, juicy meatballs.
- 1/2 cup breadcrumbs These little bits provide structure to the meatballs while keeping them moist and hearty.
- 1/4 cup grated Parmesan cheese Adding a nutty depth, this cheese brings rich flavor to your meatballs.
- 1/4 cup fresh parsley, chopped Freshly chopped parsley adds a burst of color and freshness, brightening up the entire dish.
- 2 cloves garlic, minced Nothing enhances flavor quite like garlic, infusing the meatballs and broth with aromatic depth.
- 1 tsp Italian seasoning This herb blend elevates the flavor profile, adding a warm kiss of Italian herbs to the dish.
For the Soup
- 2 carrots diced These sweet, tender veggies add a delightful crunch and sweetness to the soup.
- 2 stalks celery, diced Celery lends an aromatic base, contributing both flavor and texture to the soup.
- 1 can (14.5 oz) diced tomatoes, with juice These tomatoes add a tangy richness that complements the savory broth beautifully.
- 4 cups vegetable broth A flavorful base that ties all the components together for a comforting, soupy experience.
Instructions
Preparation
- In a large bowl, mix together the lean ground beef, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, and Italian seasoning until just combined. Be careful not to overmix to ensure the meatballs stay tender.
- Form the mixture into small meatballs, about one inch in diameter. You should get about 20 meatballs depending on the size.
Cooking
- In a large pot, heat a splash of olive oil over medium heat. Sauté the diced onions, carrots, and celery for about 5-7 minutes, or until they become tender and fragrant.
- Add the diced tomatoes with their juice and the vegetable broth to the pot. Bring this mixture to a gentle boil, allowing all those delicious flavors to meld.
- Carefully drop in the meatballs one by one, reducing the heat to low afterward. Let the soup simmer uncovered for about 25-30 minutes, or until the meatballs are cooked through and juicy.
- Taste the broth and adjust the seasoning if necessary. Serve the soup hot with a sprinkle of fresh parsley on top for added flair.
Notes
You can use ground turkey, chicken, or pork in place of beef for different flavor profiles. Prepare the meatballs in advance and freeze them, then add them to the broth when ready to cook. Feel free to toss in leftover vegetables like spinach or zucchini. For added spice, consider adding red pepper flakes or hot sauce.