If you’re craving a comforting bowl of goodness that feels like a warm hug in every spoonful, you have to try this Easy Meatballs and Vegetables Soup Recipe. It’s the perfect balance of tender, flavorful meatballs swimming in a vibrant, vegetable-packed broth that’s both hearty and nourishing. Whether it’s a busy weeknight or a cozy weekend, this soup brings together simple ingredients to create a dish that’s incredibly satisfying and full of heart. Trust me, once you make it, it will quickly become a family favorite to turn to again and again.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity—each ingredient plays a vital role in layering flavors or adding that perfect bit of texture and color. Using fresh vegetables along with pantry staples means you can whip this up anytime without fuss.
- Ground beef (or ground turkey): The star protein for juicy, tender meatballs packed with flavor.
- Breadcrumbs: Helps hold the meatballs together and keeps them light.
- Grated Parmesan cheese: Adds a savory, slightly nutty depth to the meatballs.
- Egg: Acts as a binder to create perfectly formed meatballs.
- Dried Italian seasoning: Brings a classic herbaceous warmth that’s essential for that comforting taste.
- Garlic powder: Boosts the savory aroma with a gentle hint of garlic.
- Salt and pepper: Simple but critical for seasoning all elements just right.
- Olive oil: For browning the meatballs and sautéing the vegetables, adding richness.
- Diced onion: Provides a sweet and aromatic base flavor for the soup.
- Carrots: Offer natural sweetness and a lovely pop of color.
- Celery stalks: Bring a subtle earthy crunch and balance the sweetness of the carrots.
- Minced garlic: Fresh garlic adds that irresistible savory punch to the broth.
- Low-sodium chicken or vegetable broth: The flavorful liquid that ties everything together without overpowering.
- Diced tomatoes: Add brightness and acidity that lift the soup.
- Green beans: Fresh or frozen, they brighten the texture and add a vibrant green touch.
- Zucchini: Melts tenderly into the soup, enhancing its wholesome feel.
- Frozen peas: Tiny bursts of sweetness that complement the savory elements beautifully.
- Dried basil and oregano: Classic herbs that underpin the Italian-inspired flavor profile.
- Fresh parsley (optional): A fresh garnish that adds a pop of color and herbaceous freshness.
How to Make Easy Meatballs and Vegetables Soup Recipe
Step 1: Prepare the Meatballs
Start by combining the ground beef, breadcrumbs, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper in a large bowl. Mix everything gently—overmixing can make the meatballs tough, so just combine until uniform. Then, shape the mixture into small, bite-sized meatballs around 1 inch in diameter. Setting them aside gives you the perfect launching point for browning.
Step 2: Brown the Meatballs
Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches so they crisp up nicely on all sides; this usually takes around 4 to 5 minutes per batch. Browning adds a lovely caramelized flavor that deepens the soup’s overall profile. Once browned, place the meatballs on a plate and keep them warm.
Step 3: Sauté the Vegetables
Using the same pot with those delicious browned bits left behind, add diced onion, sliced carrots, and chopped celery. Sauté these veggies for about 3 to 4 minutes until they soften and become fragrant. Then, toss in the minced garlic and cook for another minute, filling your kitchen with that mouthwatering aroma.
Step 4: Add Broth and Tomatoes
Pour in the chicken or vegetable broth along with the diced tomatoes and their juices. Stir everything together to lift the flavorful bits from the bottom of the pot. This mixture becomes the hearty, comforting base of your soup that brings all the ingredients together.
Step 5: Simmer the Soup with Meatballs and Vegetables
Carefully return the browned meatballs to the pot. Add green beans, chopped zucchini, frozen peas, and the dried basil and oregano. Season with a bit more salt and pepper to taste. Bring the soup to a gentle simmer, then let it cook uncovered for 20 to 25 minutes. This slow simmer allows the vegetables to get tender while the meatballs cook through and absorb the broth’s flavors.
Step 6: Finish and Serve
Once the vegetables are soft and the meatballs are cooked perfectly, taste and adjust seasoning if needed. Ladle the soup into bowls and sprinkle with fresh parsley for a burst of color and freshness. This final touch elevates the soup into a dish that’s as beautiful as it is delicious.
How to Serve Easy Meatballs and Vegetables Soup Recipe
Garnishes
Fresh herbs like chopped parsley are a wonderful addition, adding a bright, fresh note that complements the rich meatballs and savory broth. You can also sprinkle some grated Parmesan on top for extra cheesy goodness. A dash of cracked black pepper right before serving creates a subtle heat that awakens the flavors.
Side Dishes
This soup pairs perfectly with a crusty baguette or warm garlic bread to sop up every last drop. For something lighter, serve alongside a crisp green salad dressed with lemon vinaigrette to add a refreshing contrast. Mashed potatoes or a side of buttered noodles also work wonderfully if you want a more filling meal.
Creative Ways to Present
For a fun family meal, serve the soup in individual bread bowls to create an interactive and rustic presentation. Alternatively, topping each bowl with a spoonful of pesto or a dollop of sour cream can bring an unexpected twist. If you want to impress guests, garnish with edible flowers or microgreens for a pop of vibrant color.
Make Ahead and Storage
Storing Leftovers
Store any leftover Easy Meatballs and Vegetables Soup Recipe in an airtight container in the refrigerator for up to 3 to 4 days. The flavors deepen as the soup rests, making your next meal even more delicious. Just be sure to cool it completely before refrigerating to keep it fresh.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It can be frozen for up to 3 months. Frozen Easy Meatballs and Vegetables Soup Recipe is great to have on hand for quick meals on busy days or when you simply want comforting homemade goodness without the prep.
Reheating
Thaw frozen soup overnight in the refrigerator for best results. Reheat on the stovetop over medium heat, stirring occasionally until warmed through. If reheating directly from frozen, simmer gently in a pot on low heat, stirring often to prevent sticking. Microwave reheating also works in shorter bursts, stirring between intervals to ensure even heating.
FAQs
Can I use ground turkey instead of beef for this soup?
Absolutely! Ground turkey works just as well and offers a leaner option. The meatballs will still be flavorful and tender, especially with the Parmesan and herbs mixed in. Just be mindful to not overcook them to keep them juicy.
Is it possible to make this soup vegetarian?
Yes! You can skip the meatballs and add extra hearty vegetables or use plant-based meat alternatives. Using vegetable broth is essential in this case to maintain a rich, savory base for the soup.
What can I substitute if I don’t have breadcrumbs?
If you don’t have breadcrumbs, crushed crackers, oats, or even cooked quinoa can work as a binder for the meatballs. They help hold everything together and add a bit of texture without changing the flavor much.
How spicy is this soup? Can I add heat?
This Easy Meatballs and Vegetables Soup Recipe is mild by nature, making it family-friendly. You can easily add a pinch of red pepper flakes or a dash of hot sauce while simmering if you prefer a little kick.
Can I use canned vegetables instead of fresh or frozen?
While fresh or frozen vegetables give the best texture and flavor, canned vegetables can be used in a pinch. Just add them towards the end of cooking to prevent them from becoming too mushy, and adjust seasoning accordingly.
Final Thoughts
This Easy Meatballs and Vegetables Soup Recipe is truly a gem—a kind of dish that feels homemade and heartfelt with every bite. It’s straightforward enough for weeknight dinners but elegant enough to serve to company. If you want a soup that’s packed with wholesome ingredients, bursting with flavor, and melts stress away, give this recipe a go. Once you do, I’m pretty sure it will be on your regular dinner rotation, bringing warmth and smiles to your table every time.
Print
Easy Meatballs and Vegetables Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy Meatballs and Vegetables Soup is a hearty, comforting dish perfect for any day of the week. Ground beef meatballs are browned and simmered with a medley of fresh vegetables, herbs, and a savory tomato broth to create a nourishing and flavorful soup. It’s an ideal recipe for families looking for a wholesome meal that is both satisfying and packed with nutritious ingredients.
Ingredients
Meatballs
- 1 pound ground beef (or ground turkey)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Soup Base and Vegetables
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups low-sodium chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
- 1 medium zucchini, chopped
- 1 cup frozen peas
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Make the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix gently until well combined without overworking the meat. Shape the mixture into small meatballs, about 1 inch in diameter, and set aside.
- Brown the Meatballs: Heat the olive oil in a large pot or Dutch oven over medium heat. In batches, brown the meatballs on all sides for about 4-5 minutes until they develop a nice crust. Remove them from the pot and set aside.
- Sauté the Vegetables: Using the same pot, add the diced onion, carrots, and celery to the remaining oil and browned bits. Sauté for 3-4 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Add the Broth and Tomatoes: Pour in the chicken or vegetable broth and add the diced tomatoes along with their juices. Stir to combine all ingredients thoroughly.
- Simmer the Soup: Return the browned meatballs to the pot along with the green beans, zucchini, and peas. Season the soup with dried basil, oregano, salt, and pepper. Stir everything together, bring the soup to a simmer, and cook uncovered for 20-25 minutes, or until the vegetables are tender and the meatballs are fully cooked.
- Finish and Serve: Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot for a comforting meal.
Notes
- You can substitute ground turkey for ground beef for a leaner option.
- Use low-sodium broth to control the salt content of the soup.
- Frozen vegetables can be used if fresh are not available.
- Feel free to add other vegetables such as spinach or potatoes for variation.
- This soup freezes well for up to 3 months; reheat gently on the stovetop.
