If you are craving something hearty, flavorful, and surprisingly simple, the Easy Meatballs and Vegetables Soup Recipe is exactly what your kitchen needs. This comforting bowl combines tender, savory meatballs with a vibrant mix of fresh vegetables simmered in a rich broth, making it a perfect meal for any day of the week. Whether you’re looking for a nourishing dinner or an impressive dish to share with friends, this soup offers warmth and satisfaction in every spoonful.
Ingredients You’ll Need
The beauty of this soup lies in its straightforward ingredients, each thoughtfully chosen to build layers of flavor, texture, and color. You won’t find any complicated or hard-to-source items here, just honest, wholesome components that come together effortlessly.
- 1 pound ground beef (or ground turkey): Provides the rich, meaty base that forms the tender meatballs.
- 1/2 cup breadcrumbs: Helps bind the meatballs and keeps them perfectly moist.
- 1/4 cup grated Parmesan cheese: Adds a savory, nutty depth that elevates every bite.
- 1 large egg: Acts as a binding agent, bringing the meatball mixture together seamlessly.
- 1 teaspoon dried Italian seasoning: Infuses a classic blend of herbs for that traditional Italian flavor.
- 1/2 teaspoon garlic powder: Gives an extra punch of garlicky goodness without overpowering.
- Salt and pepper, to taste: Essential seasonings that enhance all other flavors beautifully.
- 1 tablespoon olive oil: Perfect for browning the meatballs and sautéing the vegetables with a silky finish.
- 1 medium onion, diced: Builds a sweet and aromatic foundation for the soup.
- 2 carrots, peeled and sliced: Offer subtle sweetness and vibrant color.
- 2 celery stalks, chopped: Add freshness and a slight crunch to balance the textures.
- 2 cloves garlic, minced: Brings fragrant warmth to the sautéed vegetables.
- 6 cups low-sodium chicken or vegetable broth: Creates the flavorful and comforting liquid base.
- 1 can (14.5 oz) diced tomatoes: Introduce acidity and a rich red hue that brightens the soup.
- 1 cup green beans, cut into 1-inch pieces (fresh or frozen): Adds a tender snap and fresh color.
- 1 medium zucchini, chopped: Brings a mild, slightly sweet taste and soft texture.
- 1 cup frozen peas: Pop-in sweet bursts of green to finish the vegetable medley.
- 1/2 teaspoon dried basil: Contributes an herbaceous, slightly sweet note.
- 1/2 teaspoon dried oregano: Adds earthiness that complements the Italian seasoning.
- Salt and pepper, to taste (again): Fine-tunes seasoning just before serving.
- Fresh parsley, chopped (optional, for garnish): Provides a fresh, bright touch that lifts the entire dish.
How to Make Easy Meatballs and Vegetables Soup Recipe
Step 1: Make the Meatballs
Begin by combining the ground beef, breadcrumbs, Parmesan, egg, Italian seasoning, garlic powder, and a pinch of salt and pepper in a large mixing bowl. Mix gently until everything is just combined—overmixing can make the meatballs tough. Then, shape the mixture into small, bite-sized meatballs, about an inch in diameter. Setting these aside allows you to prepare for the flavorful browning ahead.
Step 2: Brown the Meatballs
Heat olive oil in a sturdy pot or Dutch oven over medium heat. Carefully add the meatballs in batches, ensuring they aren’t crowded—this helps them develop an even, golden-brown crust on all sides. This step is key for sealing in juices and packing the soup with rich meaty flavor. Once browned, remove the meatballs and keep them warm while you prepare the vegetables.
Step 3: Sauté the Vegetables
In the same pot, toss in diced onion, carrots, and celery. Sauté these for about 3 to 4 minutes, allowing their natural sweetness to emerge as they soften. Next, add minced garlic and cook for an additional minute until its aroma fills the kitchen. This vegetable trio provides a fragrant and flavorful base that will elevate the entire soup experience.
Step 4: Add the Broth and Tomatoes
Pour in the chicken or vegetable broth along with the can of diced tomatoes, juice and all. Stir well, scraping up any flavorful browned bits from the bottom of the pot. These bits add wonderful depth. This combination creates a hearty and balanced liquid foundation, essential for making the vegetables and meatballs shine.
Step 5: Simmer the Soup
Gently return the browned meatballs to the pot, then add green beans, zucchini, and peas. Sprinkle in dried basil, oregano, and a final touch of salt and pepper. Stir everything together, then bring the soup to a lively simmer. Allow it to cook uncovered for 20 to 25 minutes. This simmering melds all the flavors and ensures the vegetables are tender and the meatballs are cooked through perfectly.
Step 6: Finish and Serve
Before serving, taste for seasoning and adjust with additional salt or pepper as needed. Ladle the soup into bowls and, if you like, garnish with freshly chopped parsley to add a vibrant, herbaceous contrast. This final touch brings not only color but a freshness that’s simply irresistible. Now you’re ready to enjoy a satisfying bowl of your Easy Meatballs and Vegetables Soup Recipe.
How to Serve Easy Meatballs and Vegetables Soup Recipe
Garnishes
Fresh parsley is a classic garnish that adds brightness and a pop of green, complementing the rich meatballs and hearty broth perfectly. For a little extra flair, sprinkle some grated Parmesan cheese just before serving—it melts slightly into the warm soup creating a luscious finish. A drizzle of good-quality olive oil can add silkiness and a touch of indulgence.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic bread to soak up every last drop of the delicious broth. A simple green salad with a light vinaigrette also works well to balance the heartiness of the soup. For cooler evenings, a grilled cheese sandwich on the side makes for an irresistibly cozy meal.
Creative Ways to Present
Serve this soup in rustic bowls to highlight its comforting, homey vibe. For a fun twist, try hollowed-out bread bowls—they add texture and an edible vessel for the broth. Garnish with freshly torn basil leaves or a sprinkle of chili flakes for a subtle kick. Serving with a small side of parmesan crisps can elevate the experience and impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to an airtight container and refrigerate. It will stay fresh for up to 3 to 4 days. The meatballs may absorb some broth overnight, enriching the flavor, so leftovers are often even better the next day.
Freezing
This Easy Meatballs and Vegetables Soup Recipe freezes beautifully. Use a freezer-safe container or heavy-duty freezer bags and freeze for up to 3 months. To avoid soggy veggies, consider undercooking the vegetables slightly before freezing, then thaw and finish cooking upon reheating.
Reheating
Reheat leftover soup gently on the stovetop over medium heat, stirring occasionally until warmed through. If frozen, thaw overnight in the fridge before reheating to maintain the soup’s texture and flavor. Add a splash of broth or water if the soup has thickened too much.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner alternative that works perfectly in this recipe, providing a similar texture and flavor profile while reducing fat.
Is it possible to make this soup vegetarian?
Yes, simply replace the meatballs with plant-based meat alternatives or omit them altogether, and use vegetable broth. Adding extra beans or lentils can boost protein for a filling vegetarian option.
Can I prepare the meatballs in advance?
Definitely. You can make the meatballs a day ahead and keep them refrigerated, or even freeze them if you want to save time on the soup day. Just brown them before adding to the soup for maximum flavor.
What is the best way to keep the meatballs from falling apart in the soup?
Using breadcrumbs and egg in the meat mixture helps bind the meatballs well. Also, browning them thoroughly before simmering sets their shape so they hold up nicely during cooking.
Can I add pasta or rice to the soup?
Yes! Small pasta shapes like orzo, ditalini, or tiny shells work wonderfully. Add them in the last 10 minutes of cooking. Alternatively, cooked rice can be stirred in just before serving for extra heartiness.
Final Thoughts
There’s something incredibly heartwarming about a well-made soup that fills your home with inviting aromas and your belly with cozy satisfaction. The Easy Meatballs and Vegetables Soup Recipe delivers that and more with its simple ingredient list, straightforward steps, and delicious results. I can’t wait for you to make it, share it, and love it as much as I do. Happy cooking!
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: Italian-American
Description
A hearty and comforting Easy Meatballs and Vegetables Soup featuring tender homemade meatballs simmered in a flavorful broth with fresh vegetables and Italian herbs. Perfect for a nutritious weeknight meal or cozy lunch, this soup combines ground beef meatballs with carrots, green beans, zucchini, and peas in a savory tomato-based broth.
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 1-inch diameter meatballs and set aside.
- Brown the Meatballs: Heat olive oil in a large pot or Dutch oven over medium heat. Working in batches, brown the meatballs on all sides for about 4-5 minutes until nicely seared. Remove browned meatballs from the pot and set aside.
- Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for 3-4 minutes until vegetables begin to soften. Add minced garlic and sauté for an additional minute until fragrant.
- Add the Broth and Tomatoes: Pour in the chicken or vegetable broth and add the diced tomatoes with their juices. Stir to combine all ingredients.
- Simmer the Soup: Return the browned meatballs to the pot along with green beans, zucchini, and peas. Add dried basil, oregano, salt, and pepper. Stir everything together, bring the soup to a simmer, and cook uncovered for 20-25 minutes until vegetables are tender and meatballs are fully cooked.
- Finish and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve warm.
Notes
- You can substitute ground turkey for a leaner protein option.
- Use gluten-free breadcrumbs to make the soup gluten-free.
- Fresh or frozen vegetables can be used interchangeably.
- For a spicier twist, add red pepper flakes when sautéing vegetables.
- This soup stores well and tastes great reheated the next day.
