Description
A comforting and hearty Meatball Soup featuring savory homemade meatballs simmered in a flavorful broth with vegetables and Italian seasonings, perfect for a cozy family meal.
Ingredients
Scale
Meatballs
- 1 pound Ground beef or ground chicken (Choose a meat with a good fat content for juicy meatballs.)
- 1/2 cup Breadcrumbs (Use plain or seasoned breadcrumbs.)
- 1/4 cup Grated Parmesan cheese (Adds a savory, nutty flavor.)
- 1 large Egg (Helps bind the meatball mixture.)
- 2 cloves Garlic, minced (Provides a fragrant kick.)
- 1 teaspoon Dried oregano (Adds an earthy flavor.)
- 1 teaspoon Dried basil (Enhances the depth of flavor.)
- Salt and pepper, to taste
Soup Base
- 1 tablespoon Olive oil (For sautéing vegetables.)
- 1 medium Onion, chopped (Provides sweetness and depth.)
- 2 carrots, sliced (Adds natural sweetness.)
- 2 stalks Celery, sliced (Offers a crunchy texture.)
- 4 cups Chicken broth (The base of the soup.)
- 1 can (14.5 ounces) Diced tomatoes (Contributes acidity and sweetness.)
- 1 teaspoon Italian seasoning (Enhances overall flavor.)
Optional Garnishes
- 1 cup Frozen peas or corn (Optional for added texture.)
- Fresh parsley, chopped (For garnish. Adds freshness.)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground meat, breadcrumbs, grated Parmesan, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined, being careful not to overwork the meat to keep meatballs tender.
- Shape the Meatballs: Form the mixture into small meatballs roughly 1 inch in diameter, then arrange them on a baking sheet to keep ready for cooking.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and celery, and sauté for 5-7 minutes until the vegetables soften and develop sweetness.
- Add Broth and Tomatoes: Pour in the chicken broth and diced tomatoes, stir in the Italian seasoning, then bring the mixture to a gentle boil over medium-high heat.
- Cook the Meatballs in Soup: Carefully add the prepared meatballs into the boiling broth. Reduce the heat to a simmer, cover the pot, and cook for 20-25 minutes until the meatballs are fully cooked through and tender.
- Add Optional Vegetables: If using, stir in frozen peas or corn during the last 5 minutes of cooking to heat through.
- Season and Garnish: Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with freshly chopped parsley for a bright, fresh finish.
- Serve: Serve the meatball soup hot, ideally accompanied by crusty bread or a fresh side salad for a complete meal.
Notes
- For juicier meatballs, use ground beef with moderate fat content or combine beef and chicken.
- Breadcrumbs can be substituted with gluten-free breadcrumbs if needed.
- Feel free to add other vegetables like zucchini or spinach for extra nutrition.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Leftover soup tastes great the next day after flavors meld together.
