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Meatball Soup

This simple, delicious meatball soup features small, well-seasoned meatballs in a flavorful broth with vegetables, perfect for weeknights or casual gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef, pork, turkey, or a combination Substitute plant-based mince for vegetarian.
  • 1/2 cup breadcrumbs Use rolled oats for gluten-free.
  • 1 large egg Or flax egg for vegan.
  • 1/4 cup grated Parmesan Optional — omit for dairy-free.
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • Salt and freshly ground black pepper To taste
  • 1 tsp dried oregano or Italian seasoning
For the Soup
  • 6 cups low-sodium chicken or vegetable broth
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 cup small pasta (acini di pepe, orzo) or rice Optional.
  • 3 cups baby spinach or chopped kale
  • 2 tbsp olive oil for sautéing

Method
 

Preparation
  1. Mix ground meat, breadcrumbs, egg, Parmesan (if using), half the minced garlic, oregano, salt, and pepper in a bowl. Don’t overwork — mix until just combined.
  2. Roll into small meatballs (about 1 inch). Smaller meatballs cook faster and are easier to eat.
  3. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Brown meatballs briefly on all sides in batches (optional) to develop flavor, then remove to a plate.
  4. In the same pot, add another tablespoon of oil, sauté the onion until translucent (3–4 minutes). Add remaining garlic, carrots, and celery; cook for 3–4 minutes until softened.
Cooking
  1. Pour in the broth and bring to a gentle simmer. Add meatballs (and any juices) back to the pot. Simmer uncovered for 12–15 minutes, or until meatballs are cooked through.
  2. If using small pasta or rice, add it during the last 8–10 minutes of simmering (pasta will absorb liquid — add extra broth or water if needed).
  3. Stir in spinach or kale and cook for 1–2 minutes until wilted. Taste and adjust seasoning with salt and pepper. Serve hot.

Notes

Refrigerate cool soup to room temperature, then store in an airtight container for up to 3-4 days. Soup freezes well without pasta. For variations, you can swap in different greens or pasta types as desired.