Description
A comforting and hearty Meatball Soup recipe loaded with flavor, perfect for cozy nights.
Ingredients
Scale
- 1 pound ground beef (or plant-based ground meat)
- ¼ cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 large egg (optional)
- ½ cup breadcrumbs (gluten-free if necessary)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 2 carrots, chopped
- 2 stalks celery, chopped
- 6 cups vegetable or chicken broth
- 1 (14.5 oz) can canned diced tomatoes
- 1 cup green beans, chopped (optional)
- 1 bay leaf
- Olive oil for browning
Instructions
- In a bowl, combine ground beef, parsley, garlic, onion, egg (if using), breadcrumbs, salt, black pepper, paprika, and tomato paste. Mix until combined.
- Shape the mixture into small meatballs, about 1 inch in diameter.
- In a large pot, heat olive oil over medium heat and brown the meatballs on all sides for 5-7 minutes.
- Remove meatballs, and in the same pot, sauté chopped carrots, celery, and garlic for about 5 minutes.
- Pour in broth, add canned diced tomatoes, and stir in bay leaf. Bring to a gentle simmer.
- Add the browned meatballs back into the pot along with green beans (if using) and let simmer on low for about 20-30 minutes.
- Taste and adjust seasoning; remove bay leaf before serving.
Notes
For a vegetarian option, substitute ground meat with plant-based meat and use a flax egg. Fresh herbs can enhance flavor, and lemon zest adds brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg