Go Back

Hearty Meatball Soup

A warm, comforting dish featuring seasoned meatballs, vibrant veggies, and rich broth—perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef Can substitute with ground chicken or turkey.
  • 1/2 cup cooked rice
  • 1/4 cup chopped parsley
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
For the Soup
  • 6 cups beef broth
  • 2 pieces carrots, diced
  • 2 pieces potatoes, diced
  • 1 piece zucchini, diced
  • 1 can (14.5 oz) diced tomatoes (with juices)
  • 1/4 cup chopped cilantro For garnish.

Method
 

Preparation of Meatballs
  1. In a large bowl, combine the ground beef, cooked rice, parsley, egg, garlic powder, onion powder, cumin, salt, and pepper. Mix until just combined—be careful not to overmix, or your meatballs won’t be tender!
  2. With clean hands, shape the mixture into 1-inch meatballs. This recipe should yield about 20 meatballs.
Cooking the Soup
  1. In a large pot over medium heat, add a splash of oil and sauté the diced carrots, potatoes, and zucchini for around 5-7 minutes until they begin to soften.
  2. Pour in the beef broth and add the can of diced tomatoes (juice included). Increase heat and bring the mixture to a boil.
  3. Once boiling, carefully drop the meatballs into the pot. Lower the heat to a gentle simmer. Allow them to cook for about 15-20 minutes, or until they’re cooked through and tender.
Serving
  1. Garnish with fresh cilantro before serving. Enjoy your Meatball Soup hot!

Notes

If you have leftovers, refrigerate for up to 3 days or freeze for up to 2 months. Reheat on the stove over low heat, stirring occasionally.