Description
A comforting and wholesome meatball soup recipe packed with tender homemade meatballs, fresh vegetables, and a rich, savory broth. Perfect for a cozy family meal.
Ingredients
1 lb lean ground beef (85/15)
1/2 lb ground pork
1/2 cup plain breadcrumbs
1 large egg, lightly beaten
1/4 cup grated Parmesan cheese, plus more for serving
2 cloves garlic, minced (for meatballs)
1 tsp dried oregano
1/4 cup fresh parsley, chopped (for meatballs)
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 large yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced (for soup)
6 cups beef broth
2 cups chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 bay leaf
2 medium potatoes, peeled and diced (Russet or Yukon Gold)
1/2 cup small pasta (e.g., ditalini, orzo) - optional
2 cups fresh spinach, roughly chopped
Instructions
Step 1: In a large mixing bowl, gently combine the ground beef and pork, breadcrumbs, egg, grated Parmesan cheese, minced garlic, dried oregano, fresh parsley, salt, and black pepper. Do not overmix, as this can lead to tough meatballs. Mix just until combined.
Step 2: Roll the mixture into small, bite-sized meatballs, about 1-inch in diameter. A small scoop can help ensure uniform size, which promotes even cooking. Place them on a plate or baking sheet.
Step 3: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the meatballs in batches for 2-3 minutes per side, just until they develop a nice crust. They don't need to be cooked through at this stage. Remove browned meatballs and set aside.
Step 4: Add the chopped onion, carrots, and celery to the same pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom, until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Step 5: Pour in the beef broth and chicken broth, scraping the bottom of the pot again to deglaze and incorporate all the flavorful bits. Add the diced tomatoes (undrained), bay leaf, and any additional seasonings you desire. Bring the soup to a gentle simmer.
Step 6: Carefully add the browned meatballs back into the simmering broth. Reduce the heat to low, cover, and let the soup simmer for at least 20-25 minutes, or until the meatballs are cooked through and tender. This simmering time allows the meatballs to infuse their flavor into the broth, making these meatball soup recipes incredibly rich.
Step 7: Stir in the diced potatoes and cook for an additional 10-15 minutes, or until the potatoes are tender. If using pasta (like orzo or ditalini), add it now and cook according to package directions, usually 8-10 minutes, until al dente.
Step 8: Just before serving, stir in the fresh spinach until it wilts (about 1-2 minutes). Taste and adjust seasonings as needed, adding more salt or pepper if desired. Remove the bay leaf.
Step 9: Ladle the hearty meatball soup recipes into bowls. Garnish with extra fresh parsley and grated Parmesan cheese, if desired. Serve hot and enjoy!
Notes
This soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months. When reheating, you might need to add a splash of extra broth to thin it out if it’s too thick. Speaking of storing, good airtight containers are key. I highly recommend these Basics Glass Food Storage containers for keeping your meatball soup recipes fresh.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Soups & Strews
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg
