Hearty Meatball Soup with Fresh Vegetables You’ll Love
Cold weather? Lazy weeknight? Existential dread?
This soup fixes everything. Imagine tender meatballs, vibrant veggies, and a broth so flavorful it’ll make your taste buds throw a party.
No fancy skills required—just one pot and 30 minutes.
If your idea of “cooking” is microwaving leftovers, even you can nail this. Ready to upgrade your soup game? Let’s go.
Why This Recipe Slaps
This isn’t your grandma’s bland vegetable soup (no offense, Grandma).
The meatballs add protein and richness, while the veggies keep it fresh and light. The broth? A savory, herb-infused masterpiece.
It’s hearty enough for a meal but won’t leave you in a food coma. Plus, it’s stupidly easy to customize. Vegetarian?
Swap the meatballs. Spice lover? Add chili flakes.
This recipe bends to your will.
Hearty Meatball Soup with Fresh Vegetables You’ll Love
Course: Beef, Dinner, High-Protein4
servings15
minutes25
minutes320
kcalIngredients
For the meatballs: 1 lb ground beef (or turkey), 1/4 cup breadcrumbs, 1 egg, 1 tsp garlic powder, 1 tsp dried oregano, salt/pepper to taste.
For the soup: 1 tbsp olive oil, 1 diced onion, 2 minced garlic cloves, 2 diced carrots, 2 diced celery stalks, 1 diced zucchini, 4 cups chicken or veggie broth, 1 can diced tomatoes, 1 tsp dried thyme, 1 bay leaf, salt/pepper to taste.
Optional: Grated Parmesan, fresh parsley, red pepper flakes.
Step-by-Step Instructions
- Make the meatballs: Mix all meatball ingredients in a bowl. Roll into 1-inch balls. Set aside.
- Sauté the veggies: Heat olive oil in a large pot. Add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
- Add the broth: Pour in broth, diced tomatoes, thyme, and bay leaf. Bring to a simmer.
- Cook the meatballs: Gently drop meatballs into the simmering broth. Cover and cook for 10 minutes.
- Add zucchini: Toss in zucchini and cook for another 5–7 minutes until meatballs are done and veggies are tender.
- Season and serve: Fish out the bay leaf. Adjust salt/pepper. Top with Parmesan or parsley if you’re fancy.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on the stove or microwave (but the stove wins for texture). Freeze for up to 2 months—just thaw overnight in the fridge before reheating. Pro tip: Freeze meatballs separately if you’re meal-prepping like a boss.
Why This Soup is a Win
It’s packed with protein, fiber, and vitamins, thanks to the meatballs and veggies.
The broth hydrates you (because adulting is hard, and we forget to drink water). It’s also budget-friendly and kid-approved. Plus, it’s a one-pot wonder—less cleanup, more Netflix.
Nutrition Facts (Per Serving)
- Calories: 320
- Protein: 22g
- Carbs: 18g
- Fiber: 4g
- Fat: 18g
Common Mistakes to Avoid
- Overworking the meatball mix: Handle it gently, or you’ll get dense, tough meatballs.
Nobody wants that.
- Boiling the soup aggressively: Simmer, don’t rage-boil. You’ll murder the meatballs.
- Skipping the bay leaf: It’s the secret flavor booster. Don’t be lazy.
Alternatives
- Vegetarian: Use plant-based meatballs or lentils instead.
- Low-carb: Skip breadcrumbs in the meatballs; use almond flour.
- Spicy: Add a diced jalapeño or red pepper flakes.
- Extra veggies: Throw in spinach or kale at the end.
FAQs
Can I use frozen meatballs?
Yes, but homemade tastes better.
If you’re in a rush, thaw frozen meatballs first so they cook evenly.
Can I make this in a slow cooker?
Absolutely. Sauté veggies first, then dump everything in and cook on low for 6 hours or high for 3. Add zucchini last.
Why is my broth bland?
Did you forget salt?
Or the bay leaf? Or taste it at all? Season in layers—salt the meatballs AND the broth.
Can I use ground chicken instead of beef?
Yep.
Just add an extra tbsp of olive oil to the mix so it doesn’t dry out.
Final Thoughts
This soup is the culinary equivalent of a warm hug. It’s flexible, fast, and foolproof. Whether you’re feeding a family or meal-prepping for one, it’s a winner.
Now go forth and simmer like a pro.
