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Meatball Soup

A comforting and hearty meatball soup filled with tender meatballs, rich broth, and vibrant vegetables, perfect for family gatherings or chilly evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef Can substitute with ground turkey for a leaner option.
  • 1/2 cup uncooked rice
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro Can substitute with parsley or dill.
  • 1 pc egg
  • 2 cloves minced garlic
  • 1 tsp cumin
  • salt and pepper to taste
For the Soup
  • 8 cups chicken broth
  • 1 can diced tomatoes (14.5 oz)
  • 2 pcs carrots, sliced
  • 2 pcs zucchini, sliced
  • 1 cup corn (optional)

Method
 

Preparation
  1. In a large mixing bowl, combine ground beef, rice, chopped onion, chopped cilantro, egg, minced garlic, cumin, salt, and pepper. Mix well until everything is evenly incorporated.
  2. Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a plate.
Cooking
  1. In a large pot, bring the chicken broth to a gentle boil over medium-high heat.
  2. Add the canned diced tomatoes, sliced carrots, zucchini, and corn (if using). Let it simmer for about 5 minutes.
  3. Carefully drop the meatballs into the simmering broth, one by one, and cook for about 15-20 minutes until they are fully cooked and floating.
  4. Taste the broth and adjust salt and pepper as necessary.
  5. Ladle the soup into bowls and garnish with additional chopped cilantro if desired.

Notes

Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator before reheating.