Description
This hearty Meatball Soup combines juicy, flavorful meatballs with a rich broth full of vegetables and Italian seasonings. Perfect for a cozy meal, the soup features a savory blend of ground meat, Parmesan, garlic, and herbs, simmered along with onions, carrots, celery, tomatoes, and chicken broth. Finished with fresh parsley and optional peas or corn, this warm and comforting soup serves 6 and is ideal for an easy weeknight dinner or lunch.
Ingredients
Scale
Meatballs
- 1 pound ground beef or ground chicken (Choose a meat with a good fat content for juicy meatballs)
- 1/2 cup breadcrumbs (Use plain or seasoned breadcrumbs)
- 1/4 cup grated Parmesan cheese (Adds a savory, nutty flavor)
- 1 large egg (Helps bind the meatball mixture)
- 2 cloves garlic, minced (Provides a fragrant kick)
- 1 teaspoon dried oregano (Adds an earthy flavor)
- 1 teaspoon dried basil (Enhances the depth of flavor)
- Salt and pepper to taste
Soup Base
- 1 tablespoon olive oil (For sautéing vegetables)
- 1 medium onion, chopped (Provides sweetness and depth)
- 2 carrots, sliced (Adds natural sweetness)
- 2 stalks celery, sliced (Offers a crunchy texture)
- 4 cups chicken broth (The base of the soup)
- 1 can (14.5 ounces) diced tomatoes (Contributes acidity and sweetness)
- 1 teaspoon Italian seasoning (Enhances overall flavor)
- 1 cup frozen peas or corn (Optional for added texture)
- Fresh parsley, chopped for garnish (Adds freshness)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground meat, breadcrumbs, grated Parmesan, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined, but do not overwork the meat to ensure tender meatballs.
- Form Meatballs: Shape the mixture into small meatballs, about 1 inch in diameter, and place them evenly spaced on a baking sheet to prep for cooking in the soup.
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Sauté for about 5-7 minutes until the vegetables are softened and aromatic, developing a flavorful base for the soup.
- Add Broth and Tomatoes: Stir in the chicken broth and diced tomatoes along with their juices. Add the Italian seasoning, and bring the mixture to a gentle boil.
- Add Meatballs and Simmer: Carefully drop the meatballs into the boiling broth. Reduce the heat to low to maintain a simmer and cover the pot. Let the soup cook for 20-25 minutes until the meatballs are fully cooked and tender.
- Add Optional Vegetables: If using frozen peas or corn, stir them into the soup during the last 5 minutes of cooking to heat them through without overcooking.
- Adjust Seasoning and Garnish: Taste the soup and adjust salt, pepper, or seasoning as needed. Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness.
- Serve: Serve the soup hot, accompanied by crusty bread or a fresh side salad for a complete and satisfying meal.
Notes
- Use ground beef with around 15-20% fat or ground chicken with some fat content for juicy meatballs.
- Do not overmix the meat mixture to keep meatballs tender.
- If you prefer a spicier soup, add red pepper flakes with the Italian seasoning.
- You can substitute the chicken broth with vegetable broth for a lighter flavor.
- Meatballs can be made ahead and refrigerated or frozen before adding to the soup.
- For gluten-free, use gluten-free breadcrumbs or omit breadcrumbs and use ground oats.
- Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 2 months.
