Meatball Soup with Vegetables

This hearty meatball soup with vegetables combines tender, homemade meatballs with a medley of fresh vegetables in a rich, savory broth. Perfect for chilly evenings or when you need a nourishing meal that satisfies the whole family, this comforting soup delivers both flavor and nutrition in every spoonful. With simple ingredients and straightforward techniques, this meatball soup recipe creates a restaurant-quality meal that’s surprisingly easy to prepare at home.

Recipe Details

Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 60 mins
Servings: 6-8
Difficulty: Easy

Ingredients

For the Meatballs:

• 1 lb ground beef (80/20 blend)
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup whole milk
• 1 large egg, beaten
• 1/4 cup yellow onion, finely minced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried oregano

For the Soup:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced into rounds
• 3 celery stalks, chopped
• 8 cups beef broth
• 2 cups water
• 1 can (14.5 oz) diced tomatoes
• 2 medium potatoes, cubed
• 1 cup green beans, trimmed and cut
• 1/2 cup corn kernels
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare the meatball mixture by combining ground beef, ground pork, breadcrumbs, milk, beaten egg, minced onion, garlic, salt, pepper, and oregano in a large bowl. Mix gently with your hands until just combined, avoiding overmixing.
2. Form uniform meatballs by rolling the mixture into 1.5-inch balls using your palms. Place on a plate and set aside. You should have approximately 24 meatballs.
3. Heat olive oil in a large, heavy-bottomed soup pot over medium-high heat until shimmering but not smoking.
4. Brown the meatballs in batches, turning carefully with tongs to brown all sides evenly. This takes about 6-8 minutes per batch. Transfer browned meatballs to a plate and set aside.
5. Sauté the aromatics by adding diced onion to the same pot with remaining oil. Cook for 4-5 minutes until translucent and fragrant, scraping up any browned bits from the bottom.
6. Add root vegetables by incorporating carrots and celery into the pot. Cook for 3-4 minutes until they begin to soften slightly.
7. Build the broth base by pouring in beef broth, water, and diced tomatoes with their juice. Add bay leaves, thyme, and basil, then bring to a rolling boil.
8. Return meatballs to pot carefully, ensuring they’re submerged in the liquid. Reduce heat to medium-low and simmer covered for 15 minutes.
9. Add remaining vegetables by incorporating cubed potatoes, green beans, and corn kernels. Continue simmering for 12-15 minutes until potatoes are fork-tender.
10. Season and adjust by tasting the soup and adding salt and pepper as needed. The vegetables should be tender but not mushy, and the meatballs should be cooked through.
11. Remove bay leaves and discard before serving. Stir in fresh parsley during the last minute of cooking.
12. Serve immediately in large bowls, ensuring each portion contains a generous amount of meatballs and vegetables with plenty of flavorful broth.

Tips for Success

Meatball Texture: Don’t overmix the meat mixture, as this creates dense, tough meatballs. Mix just until ingredients are combined for the most tender results.

Browning Technique: Proper browning adds depth of flavor to the entire soup. Don’t overcrowd the pan, and let meatballs develop a golden crust before turning.

Vegetable Timing: Add vegetables in order of cooking time needed. Root vegetables like carrots need more time than tender vegetables like green beans.

Broth Enhancement: Using the same pot for browning and simmering allows the fond (browned bits) to flavor the entire soup base.

Recipe Variations

Italian Style: Add Italian seasoning to meatballs, include diced zucchini and bell peppers, and finish with grated Parmesan cheese and fresh basil.

Mediterranean Version: Incorporate chickpeas, diced eggplant, and finish with lemon juice and fresh dill for a Greek-inspired twist.

Hearty Winter Soup: Add diced turnips, parsnips, and cabbage for a more substantial cold-weather meal that’s even more filling.

Lighter Option: Use ground turkey instead of beef and pork, increase the vegetable content, and use low-sodium broth for a healthier version.

Storage Instructions

Refrigeration: Store cooled soup in airtight containers for up to 4 days in the refrigerator. The flavors actually improve overnight as they meld together.

Reheating: Warm gently over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth if the soup has thickened too much.

Freezing: This meatball soup freezes well for up to 3 months. Consider freezing in portion-sized containers for convenient single servings.

Make-Ahead: Prepare meatballs up to 24 hours in advance and refrigerate. The soup base can also be made ahead and meatballs added when reheating.

Nutritional Highlights

This meatball soup with vegetables provides complete protein from the meat while delivering essential vitamins and minerals from the colorful vegetable medley. Each serving contains approximately 280 calories with significant amounts of vitamin A from carrots, vitamin C from tomatoes, and fiber from the mixed vegetables. The combination creates a well-balanced meal that supports sustained energy and satisfaction.

Serving Suggestions

Serve this hearty meatball soup with crusty bread rolls, garlic breadsticks, or warm dinner rolls for dipping into the flavorful broth. A simple green salad with vinaigrette provides a fresh contrast to the rich soup. For special occasions, consider offering grated cheese for sprinkling on top.

This comforting soup works perfectly as a main course for family dinners or casual entertaining. The recipe easily doubles for larger gatherings, and leftovers make excellent lunches throughout the week. Your family will appreciate the homemade meatballs and the abundance of vegetables that make this meatball soup both satisfying and nutritious.