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Easy Meatballs and Vegetables Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 30 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/easy-meatballs-and-vegetables-soup-recipe/