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
Scale
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.
