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
Scale
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.
