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- 1 pound ground beef (or ground turkey) - 1/2 cup breadcrumbs - 1/4 cup freshly grated Parmesan cheese - 1 large egg - 2 cloves garlic, finely minced - 1/4 teaspoon freshly ground black pepper - 1/2 teaspoon sea salt - 1 teaspoon Italian seasoning blend In my experience, using ground turkey makes the soup lighter. However, beef gives it a rich taste. The breadcrumbs and Parmesan cheese add a nice texture. The egg helps bind everything. Seasoning is key for flavor. - 1 medium onion, diced small - 2 medium carrots, sliced into rounds - 2 celery stalks, diced - 1 cup fresh green beans, chopped - 1 cup fresh spinach or kale, roughly torn - 4 cups beef broth (homemade or low-sodium) - 1 can (14.5 oz) diced tomatoes in juice I love adding fresh veggies for nutrition. Onion, carrots, and celery form a solid base. Green beans and spinach or kale add color and crunch. The broth and tomatoes make the soup hearty and cozy. - Fresh parsley, chopped (for garnish) - Optional toppings: extra Parmesan A sprinkle of fresh parsley brightens the dish. If you want extra flavor, add more Parmesan on top. These small touches make your soup look and taste special. {{ingredient_image_2}} To start, grab a large mixing bowl. In this bowl, combine 1 pound of ground beef, 1/2 cup of breadcrumbs, and 1/4 cup of grated Parmesan cheese. Add 1 large egg, 2 cloves of finely minced garlic, 1/4 teaspoon of black pepper, 1/2 teaspoon of sea salt, and 1 teaspoon of Italian seasoning. Mix gently using your hands or a spatula. Be careful! Overworking the meat will make the meatballs tough. You want to just blend the ingredients until they are combined. Next, shape the mixture into small meatballs. Aim for about 1 inch in diameter. You should make around 16 to 20 meatballs. Now, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add 1 medium diced onion, 2 sliced carrots, and 2 diced celery stalks. Sauté these vegetables for about 5 to 7 minutes. This step is key! Seasoning the vegetables with a pinch of salt helps to bring out their flavor. The veggies should become soft and fragrant. After the vegetables are ready, it’s time to add the meatballs. Gently add them to the pot. Brown the meatballs on all sides for about 5 minutes. This step adds great flavor to your soup. Once the meatballs are browned, pour in 4 cups of beef broth and a can of diced tomatoes (with juice). Stir everything well and bring the soup to a gentle simmer. Now, 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 veggies to become tender. Just before serving, stir in 1 cup of torn spinach or kale. Cook for another 2 minutes until the greens are wilted and vibrant. Taste the soup and adjust any seasonings if needed. Serve this hearty soup hot, and don’t forget to garnish it with fresh parsley for added color and flavor! To keep your meatballs tender, do not overmix the meat. When you combine the beef, breadcrumbs, cheese, egg, and spices, mix just until combined. Use your hands or a spatula for this. Shaping the meatballs into small balls, about 1 inch wide, helps them cook evenly. For flavor balance, add spices like Italian seasoning and black pepper. You can tweak the amount of salt too. If you want more flavor, consider adding fresh herbs like parsley or basil. Cooking time changes based on meatball size. Smaller meatballs take less time to cook, while larger ones need more. For 1-inch meatballs, cook them in the soup for about 15 minutes to ensure they are fully cooked. Make sure your veggies are tender. After adding the green beans, let the soup simmer for 10-15 minutes. This will soften the beans while keeping their bright color. Pair this soup with fresh bread or a light salad. Crusty bread is great for dipping. You might like to drizzle some olive oil on top for extra flavor. For a vibrant meal, serve the soup in deep bowls. Garnish with fresh parsley to add color. You can also sprinkle more cheese on top for a tasty finish. Pro Tips Use Lean Meat: Opting for leaner ground beef or turkey not only makes the soup lighter but also allows the flavors of the herbs and vegetables to shine through more prominently. Mix Meatballs Gently: When forming the meatballs, mix the ingredients just until combined. Overworking the meat can lead to tough meatballs; you want them to be tender and juicy. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Zucchini, bell peppers, or even corn can complement the soup beautifully. Enhance Flavor with Herbs: Fresh herbs like basil or thyme can be added just before serving for an extra layer of flavor. They will brighten up the dish and add freshness. {{image_4}} You can switch up the ground meat to fit your taste. Ground turkey works well for a lighter soup. If you prefer a different flavor, try ground chicken or pork. For those who want a plant-based option, use lentils or chickpeas instead. These alternatives still give you great texture and taste. When it comes to veggies, feel free to get creative. You can swap in zucchini, bell peppers, or mushrooms. Just cut them into small pieces to fit the soup. This way, you can enjoy flavors you love while keeping it hearty. If you need a gluten-free version, use gluten-free breadcrumbs. They work just as well in meatballs. You can also use quinoa or oats if you want a different texture. For the broth, choose a gluten-free brand to keep the soup safe for everyone. For a vegetarian option, skip the meat and use plant-based meat substitutes. You can even make meatballs from beans and rice for a healthy twist. Add extra veggies or grains to make it filling and satisfying. Want some heat? Add red pepper flakes or chopped jalapeños. A little goes a long way, so start small and taste as you go. For a fresh flavor, try adding chopped basil or dill. These herbs give the soup a bright taste and lift the overall flavor. You can also experiment with other spices. A pinch of cumin or smoked paprika can add depth. Don’t be afraid to play around and find the mix that excites your palate! You can freeze meatball soup easily. First, let the soup cool down. Then, pour it into a freezer-safe container. Leave some space at the top for expansion. Seal the container tightly. Label it with the date. You can freeze the soup for up to three months. When you want to eat it, take the soup out of the freezer. Thaw it in the fridge overnight. If you're in a hurry, you can use the microwave. Heat it on low power to avoid uneven warming. Once thawed, heat it on the stove until hot. Store leftover meatball soup in the fridge. Use an airtight container to keep it fresh. It will stay good for about three to four days. When you want to eat it again, check for any off smells. If it smells fine, you are good to go. Reheat the soup on the stove or in the microwave. Make sure it heats well all the way through. This soup is great for meal prep. You can make a big batch at the start of the week. Divide it into portions and store them in the fridge. This way, you can grab a bowl whenever you want. You can also use leftovers in different ways. Try adding it to pasta or rice for a quick meal. You can even use it as a sauce for baked potatoes. The options are endless! Yes, you can make this soup ahead. To prepare, follow these steps: - Cook the soup as directed. - Let it cool completely. - Store it in an airtight container in the fridge for up to three days. - You can also freeze it for up to three months. Just thaw in the fridge before reheating. If you want to swap beef broth, consider these options: - Chicken broth for a lighter taste. - Vegetable broth for a vegetarian option. - Mushroom broth adds a rich flavor. - Just be sure to check for salt levels, as some broths can be salty. To check if your meatballs are done, look for these signs: - They should be firm to the touch. - The inside should be no longer pink. - You can also use a meat thermometer; it should read 160°F (70°C). Absolutely! Here are some great vegetable options: - Zucchini adds texture and flavor. - Peas bring a sweet crunch. - Bell peppers offer color and taste. - Just cut them into small pieces to cook evenly. This blog post explored crafting a delicious meatball soup. We covered the main ingredients, from ground beef to fresh veggies and broth. I shared step-by-step instructions for preparing meatballs and sautéing vegetables. You learned tips for perfect results and variations to fit your taste. Lastly, we discussed storage and answered common questions. Enjoying a warm bowl of meatball soup is easy and satisfying. Let your creativity flow with ingredients and flavors. Your culinary journey starts now!

Hearty Meatball Soup

A comforting soup filled with tender meatballs and fresh vegetables, perfect for a cozy meal.
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
  • 1/2 cup breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, finely minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 1 teaspoon Italian seasoning blend
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, diced small
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes in juice
  • 1 cup fresh green beans, chopped
  • 1 cup fresh spinach or kale, roughly torn
  • to taste fresh parsley, chopped, for garnish

Instructions
 

  • In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, the egg, minced garlic, black pepper, sea salt, and Italian seasoning. Use your hands or a spatula to mix until just combined; be careful not to overwork the meat to keep the meatballs tender.
  • Shape the mixture into small meatballs, roughly 1 inch in diameter. You should end up with about 16 to 20 meatballs, depending on your exact sizes.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion, sliced carrots, and diced celery, sautéing for about 5-7 minutes until the vegetables are softened and fragrant.
  • Add the formed meatballs to the pot, browning them gently on all sides for approximately 5 minutes; this step adds depth of flavor to the soup.
  • Carefully pour in the beef broth and the canned diced tomatoes along with their juice. Stir everything together to combine and bring the soup to a gentle simmer.
  • Once simmering, add the chopped green beans, continuing to simmer for an additional 10-15 minutes. This will ensure the meatballs are cooked through and the vegetables are tender while the flavors marry beautifully.
  • Just before serving, stir in the torn spinach (or kale) and cook for another 2 minutes until the greens are wilted and vibrant.
  • Taste the soup and adjust the seasonings to your liking, adding more salt or pepper if needed.
  • Serve the hearty soup hot, garnished with a sprinkle of fresh parsley for a burst of color and flavor enhancement.

Notes

Serve with fresh crusty bread and a drizzle of olive oil for added richness.
Keyword comfort food, meatballs, soup