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–+ servings

Meatball Soup

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A simple, comforting bowl of simmered broth, tender vegetables, and small homemade meatballs, perfect for chilly weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the meatballs
  • 1 pound ground beef or turkey (use lean if you prefer less fat)
  • 1/2 cup breadcrumbs (regular or panko) For gluten-free: swap breadcrumbs for gluten-free crumbs or crushed rice cereal.
  • 1/4 cup grated Parmesan cheese Adds umami.
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
For the soup
  • 6 cups beef broth Substitute chicken or vegetable broth if using turkey or for a lighter base.
  • 1 can diced tomatoes (15 oz)
  • 2 cups carrots, sliced
  • 2 cups celery, sliced
  • 1 cup onions, chopped
  • 1 cup spinach or kale (optional — stems removed and roughly chopped)

Method
 

Preparation
  1. In a large bowl, combine the ground meat, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix gently until just combined.
  2. Form into small meatballs — about 1 inch in diameter — and place them on a plate.
Cooking
  1. In a large pot, heat the beef broth over medium heat. Add the diced tomatoes (with juices), sliced carrots, sliced celery, and chopped onions. Bring the mixture to a boil.
  2. Carefully add the meatballs to the boiling soup. Reduce the heat to a simmer. Cover partially and cook for about 20 minutes, until the meatballs are cooked through (internal temperature 160°F for beef, 165°F for turkey).
  3. Stir in the spinach or kale, if using. Let cook for an additional 3–5 minutes until the greens are wilted.
  4. Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve warm.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 4gSugar: 5g

Notes

Serve with crusty bread or garlic toast for dipping. For a heartier meal, spoon the soup over cooked orzo or thin pasta in each bowl before adding the broth.
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