Go Back

Meatball Soup

A comforting and protein-packed meatball soup that combines rich beef broth, tender meatballs, and fresh vegetables, perfect for busy weeknights or family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef Can be substituted with ground turkey or chicken for a leaner option.
  • 1/2 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free variant.
  • 1/4 cup grated Parmesan cheese Enhances flavor; can be swapped for nutritional yeast for a dairy-free option.
  • 1 large egg Binds the meatball mixture. For egg-free option, use a flax egg.
  • 2 cloves garlic, minced Infuses flavor—fresh garlic is key for best taste.
  • 1 tsp Italian seasoning A must-have for authentic flavor.
  • to taste salt and pepper Essential for seasoning.
Soup Base
  • 6 cups beef broth Opt for low-sodium for health-conscious cooking.
  • 1 can diced tomatoes Adds texture and acidity.
  • 1 cup carrots, chopped You can substitute with parsnips.
  • 1 cup celery, chopped Adds crunch for flavor depth.
  • 1 cup spinach or kale Boosts nutrition and color; replace with any leafy green.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper until well blended.
  3. Shape the mixture into small, uniform meatballs.
Cooking
  1. Place the meatballs on a baking sheet and bake for 20 minutes, or until browned.
  2. In a large pot, combine beef broth, diced tomatoes, chopped carrots, and celery. Heat over medium-high until boiling.
  3. Gently place the baked meatballs into the pot and reduce to a simmer for 15-20 minutes.
  4. Add the spinach or kale and cook until wilted, about 2-3 minutes.
  5. Taste your soup and adjust seasoning as needed before serving.

Notes

Serve hot, garnished with fresh herbs or additional Parmesan cheese. Pair with crusty bread or salad for a complete meal. To store, cool completely and transfer to airtight containers. Can keep in the fridge for 3-4 days, or freeze for up to three months.