If you are craving a heartwarming, wholesome meal that feels like a hug in a bowl, this Easy Meatballs and Vegetables Soup Recipe is exactly what you need. Picture tender, perfectly seasoned meatballs swimming in a vibrant broth brimming with fresh vegetables—every spoonful brings a comforting blend of savory goodness and nourishing flavors. This soup isn’t just delicious; it’s a celebration of simple ingredients coming together in the most delightful way, guaranteeing to become one of your go-to recipes for cozy family dinners or quick weeknight fixes.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze because each one plays an essential role in building layers of flavor, texture, and color that make this soup so irresistible.
- 1 pound ground beef (or ground turkey): The base of the meatballs, providing juicy, tender protein.
- 1/2 cup breadcrumbs: Helps bind the meatballs and keeps them light and tender.
- 1/4 cup grated Parmesan cheese: Adds a savory, nutty note that enhances the meatballs’ flavor.
- 1 large egg: Acts as a natural binder to hold the meatballs together.
- 1 teaspoon dried Italian seasoning: Brings a fragrant, herbaceous lift to the meatballs.
- 1/2 teaspoon garlic powder: Adds a subtle depth of garlic flavor without overpowering.
- Salt and pepper, to taste: Essential for seasoning and bringing out the flavors.
- 1 tablespoon olive oil: Perfect for browning meatballs and sautéing vegetables, adding richness.
- 1 medium onion, diced: Provides sweetness and a savory foundation for the soup.
- 2 carrots, peeled and sliced: Adds natural sweetness and vibrant color.
- 2 celery stalks, chopped: Contributes a subtle crunch and aromatic flavor.
- 2 cloves garlic, minced: Infuses the soup with a warm, inviting aroma.
- 6 cups low-sodium chicken or vegetable broth: The comforting base that carries all the flavors.
- 1 can (14.5 oz) diced tomatoes: Adds acidity and a rich, tangy dimension.
- 1 cup green beans, cut into 1-inch pieces (fresh or frozen): Brings a fresh, crisp texture.
- 1 medium zucchini, chopped: Boosts the soup with mild sweetness and moisture.
- 1 cup frozen peas: Adds bursts of sweetness and cheerful green color.
- 1/2 teaspoon dried basil: Enhances the herbaceous aroma and flavor.
- 1/2 teaspoon dried oregano: Offers a classic Mediterranean touch.
- Salt and pepper, to taste: For final seasoning adjustments to ensure balance.
- Fresh parsley, chopped (optional, for garnish): Adds freshness and vibrant color when serving.
How to Make Easy Meatballs and Vegetables Soup Recipe
Step 1: Make the Meatballs
Start by combining the ground beef, breadcrumbs, Parmesan cheese, egg, dried Italian seasoning, garlic powder, salt, and pepper in a large mixing bowl. Mix gently to combine—overworking can make the meatballs tough. Then, shape the mixture into small, bite-sized meatballs about 1 inch in diameter. Setting them aside allows you to prepare for cooking without rushing.
Step 2: Brown the Meatballs
Heat the olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches, turning them gently to get a nice golden crust on all sides. This step locks in flavor and texture. Once browned, carefully remove the meatballs and set them aside, keeping the flavorful bits in the pot for the next step.
Step 3: Sauté the Vegetables
In the same pot, toss in the diced onion, carrots, and celery. Sauté for about 3 to 4 minutes until they start to soften and release their natural sweetness. Add minced garlic and cook for another minute until it’s fragrant, filling your kitchen with a warm, inviting smell.
Step 4: Add the Broth and Tomatoes
Pour in the low-sodium chicken or vegetable broth and the can of diced tomatoes along with their juices. Gently stir everything together to combine flavors. This liquid base is where all the magic begins to meld.
Step 5: Simmer the Soup
Return the browned meatballs to the pot and add the green beans, zucchini, and peas. Sprinkle in the dried basil, oregano, salt, and pepper. Stir to combine, then bring the soup to a simmer. Keep it uncovered and let it cook gently for 20 to 25 minutes, allowing the meatballs to cook through and the vegetables to become tender while retaining a pleasant bite.
Step 6: Finish and Serve
Give your soup a final taste and adjust the salt and pepper as needed. Ladle the soup into warm bowls, and if you like, sprinkle chopped fresh parsley on top for a bright, fresh touch. This final flourish makes each bowl irresistible and Instagram-worthy too!
How to Serve Easy Meatballs and Vegetables Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few shavings of Parmesan cheese can elevate the presentation and add a burst of fresh flavor. For a little extra warmth, a dash of crushed red pepper flakes works perfectly too!
Side Dishes
This soup pairs beautifully with crusty bread, garlic toast, or a side salad dressed lightly with lemon vinaigrette. These sides complement the hearty, savory soup without overpowering it.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy vibe or in clear glass mugs for a charming twist—perfect for casual gatherings or family meals. You can also ladle the soup over cooked pasta to turn it into a comforting one-pot supper that your whole family will adore.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in an airtight container and refrigerate it within two hours of cooking. It will stay fresh for up to 3 days, making it perfect for quick lunches or dinners throughout the week.
Freezing
This Easy Meatballs and Vegetables Soup Recipe freezes wonderfully. Store portions in freezer-safe containers or bags, leaving some space for expansion. It will keep for up to 3 months, so you can enjoy a homemade comforting meal even on your busiest days.
Reheating
To reheat, thaw frozen soup in the refrigerator overnight or defrost gently in the microwave. Warm it on the stove over medium-low heat, stirring occasionally until heated through. Adjust seasoning as needed because flavors sometimes mellow during storage.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner alternative and works just as well in this soup without compromising flavor or texture.
Is it possible to make this recipe vegetarian?
Yes! Swap the meatballs for plant-based meatballs or use additional beans and lentils to keep the soup hearty while making it vegetarian-friendly.
Can I prepare the meatballs in advance?
Definitely! You can make the meatballs a day ahead, store them in the refrigerator, and add them to the soup when you’re ready to cook—this saves time on busy days.
What can I use instead of breadcrumbs?
If you don’t have breadcrumbs, crushed crackers, oats, or even cooked rice can work as a binder in the meatballs.
How do I make the soup spicier?
For a spicy kick, add crushed red pepper flakes while simmering the soup or a splash of hot sauce when serving. Adjust to your heat preference!
Final Thoughts
This Easy Meatballs and Vegetables Soup Recipe is a shining example of how simple, quality ingredients can come together to create a dish full of warmth, comfort, and joy. I can’t wait for you to try it and discover just how satisfying a homemade soup can be. Whether it’s a chilly evening or a busy weeknight, this recipe is truly a keeper that will have everyone asking for seconds.
Print
Easy Meatballs and Vegetables Soup Recipe
- 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 wholesome Easy Meatballs and Vegetables Soup featuring tender homemade meatballs simmered with fresh vegetables in a flavorful broth. This nutritious soup is perfect for a comforting meal any day of the week.
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
- 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
- Make the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until just combined without overworking. Shape the mixture into small 1-inch diameter meatballs and set aside.
- 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. Remove the browned meatballs and set aside on a plate.
- Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for 3-4 minutes until the vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
- Add the Broth and Tomatoes: Pour in the chicken or vegetable broth and add the diced tomatoes with their juices. Stir well to combine the ingredients.
- 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 to a simmer, and cook uncovered for 20-25 minutes until the vegetables are tender and meatballs are fully cooked through.
- Finish and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls and garnish with freshly chopped parsley if desired. Serve immediately for a comforting meal.
Notes
- For a lighter version, use ground turkey instead of beef.
- You can prepare meatballs ahead and freeze them for quick meals later.
- Use fresh herbs if available for more vibrant flavor.
- Low-sodium broth helps control the salt content; adjust seasoning accordingly.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 2 months.
