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To make a great hearty meatball soup, you need these key ingredients: - 1 pound ground beef (or turkey for a lighter option) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 egg - 2 cloves garlic, minced - 1/4 teaspoon black pepper - 1/2 teaspoon salt - 1 teaspoon Italian seasoning - 1 tablespoon olive oil - 1 medium onion, diced - 2 carrots, sliced - 2 celery stalks, diced - 4 cups beef broth - 1 can (14.5 oz) diced tomatoes, with juice - 1 cup green beans, chopped - 1 cup spinach or kale, roughly torn - Fresh parsley, for garnish These ingredients create a rich and hearty flavor. The meatballs bring protein, while the veggies add color and nutrients. You can make this soup your own by adding or swapping some ingredients. Here are some great options: - Use ground chicken or lamb for different flavors. - Add bell peppers or corn for sweetness. - Toss in potatoes for extra heartiness. - Use vegetable broth for a lighter base. - Try different herbs like thyme or rosemary for unique tastes. Feel free to mix and match based on what you have or what you enjoy. You will need some basic tools to prepare this soup: - Large mixing bowl - Large pot or Dutch oven - Measuring cups and spoons - Knife and cutting board - Spoon for mixing - Ladle for serving These tools make cooking easy and help you enjoy the process of making hearty meatball soup. {{ingredient_image_1}} Start by gathering your ingredients. In a large bowl, add 1 pound of ground beef. You can use turkey if you want a lighter dish. Next, mix in 1/2 cup of breadcrumbs and 1/4 cup of grated Parmesan cheese. Crack in 1 egg and add 2 cloves of minced garlic. Then, sprinkle in 1/4 teaspoon of black pepper, 1/2 teaspoon of salt, and 1 teaspoon of Italian seasoning. Mix everything gently. Be careful not to overwork the meat. Once combined, form the mixture into small balls about 1 inch wide. You should end up with around 16 to 20 meatballs. Now, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and diced celery. Sauté for about 5 to 7 minutes. You want the veggies to soften but not brown. Once the vegetables are ready, carefully place the meatballs into the pot. Cook them for about 5 minutes, turning to brown them on all sides. This step adds great flavor to your soup! After browning the meatballs, pour in 4 cups of beef broth and 1 can of diced tomatoes with their juice. Stir everything together. Bring the soup to a gentle simmer. Next, add 1 cup of chopped green beans. Let the soup simmer for another 10 to 15 minutes. This allows the meatballs to cook through and the flavors to meld together. Finally, stir in 1 cup of roughly torn spinach or kale. Cook for an additional 2 minutes until the greens wilt. Taste your soup and adjust the seasonings if needed. Serve it hot, and don't forget to garnish with fresh parsley! To make great meatballs, start with the right mix. Use one pound of ground beef or turkey. Add breadcrumbs, Parmesan cheese, egg, minced garlic, black pepper, salt, and Italian seasoning. Mix gently. If you press too hard, your meatballs can be tough. Aim for small balls, about one inch wide. You should get 16 to 20 meatballs. For extra flavor, try these tips. Sauté your veggies first. Cook onions, carrots, and celery for 5 to 7 minutes. This step builds a strong base for your soup. You can also add herbs like thyme or rosemary for a fresh taste. A splash of lemon juice at the end brightens the whole dish. Don't forget to taste and adjust your seasonings as you cook. Watch out for a few common errors. First, don’t overmix the meatball mixture. This makes them dense instead of light. Second, do not skip browning the meatballs. It adds a nice layer of flavor. Lastly, let the soup simmer enough. This allows flavors to blend well for a hearty taste. Following these tips will help you create a comforting and flavorful meatball soup. Pro Tips Use Fresh Herbs: Fresh parsley or basil can elevate the flavor of your soup, adding a bright, aromatic finish. Customize Your Veggies: Feel free to add or substitute your favorite vegetables like zucchini or bell peppers for added nutrients and flavor. Make Ahead: This soup tastes even better the next day! Make it in advance and let the flavors meld overnight in the fridge. Freeze for Later: Portion out the soup and freeze it for quick meals later. Just reheat and enjoy! {{image_2}} You can change the meat in your meatballs to fit your taste. Ground beef is classic, but ground turkey is a great lighter option. You could also try ground pork for a richer flavor. Mixing meats can add depth. For example, blend ground beef with pork for a juicy bite. Each meat gives a unique taste to the soup. If you want a vegetarian or vegan option, use lentils or chickpeas. These are both hearty and satisfying. You can mash them or use them whole as a meatball base. Add breadcrumbs and spices like Italian seasoning to boost flavor. For a vegan twist, skip the egg and use flaxseed meal mixed with water as a binder. This keeps the meatball together while adding nutrition. You can make your soup even heartier by adding more veggies or grains. Try adding diced potatoes or sweet potatoes for a filling touch. Quinoa or barley can also give your soup a nice texture and extra fiber. Feel free to mix in your favorite vegetables, like zucchini or bell peppers. This makes your soup colorful and packed with nutrients. After enjoying your hearty meatball soup, store any leftovers in the fridge. Use an airtight container for best results. This soup stays fresh for up to three days. Always let the soup cool before sealing it. This helps keep the texture and flavor. Want to save some for later? Freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. You can freeze the soup for up to three months. Label the containers with the date. This way, you know how long it’s been in the freezer. When you're ready to enjoy your soup again, reheating is easy. If frozen, thaw it overnight in the fridge. You can also use the microwave or stovetop. Stir the soup well to heat it evenly. If it seems thick, add a bit of broth or water. Taste and adjust the seasoning if needed. Enjoy your comforting bowl of soup just like the first time! Hearty meatball soup lasts about three to four days in the fridge. Make sure to store it in an airtight container. This keeps the flavors fresh and safe to eat. If you notice any odd smell or change in color, it’s best to toss it out. Yes, you can make hearty meatball soup in advance. It actually tastes better after a day as the flavors blend. Just cool it down before putting it in the fridge. When you are ready to eat, heat it gently on the stove. You can serve meatball soup with crusty bread or a fresh salad. Bread is great for dipping in the soup. A light salad adds a nice crunch and freshness to your meal. You can also pair it with cheese toast for a cozy touch. This blog post shares how to make a delicious meatball soup. You learned about key ingredients and tools needed. I explained step-by-step how to prepare, cook, and simmer the soup. You picked up tips for making perfect meatballs and avoiding common mistakes. We even explored variations, from different meats to tasty vegetarian options. Now you can store and reheat your soup easily. Enjoy making this meal and impressing your family! Happy cooking!

Hearty Meatball Soup

A comforting and filling soup featuring meatballs, vegetables, and broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound ground beef
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 2 stalks celery, diced
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 1 cup green beans, chopped
  • 1 cup spinach or kale, roughly torn
  • to taste fresh parsley, for garnish

Instructions
 

  • In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, black pepper, salt, and Italian seasoning. Mix until just combined, being careful not to overwork the meat.
  • Form the mixture into small meatballs, about 1 inch in diameter. You should get about 16-20 meatballs.
  • In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing for about 5-7 minutes until the vegetables are softened.
  • Carefully add the meatballs to the pot, cooking until browned on all sides, about 5 minutes.
  • Pour in the beef broth and diced tomatoes. Stir to combine and bring the soup to a gentle simmer.
  • Add the green beans and simmer for an additional 10-15 minutes, until the meatballs are cooked through and the flavors have melded together.
  • Finally, stir in the spinach (or kale) and cook for another 2 minutes until wilted.
  • Taste and adjust seasonings as needed.
  • Serve hot, garnished with fresh parsley for a pop of color and flavor.

Notes

Use turkey for a lighter option.
Keyword comfort food, meatballs, soup