Comforting Meatball Soup
A hearty soup filled with succulent meatballs and tender vegetables in a rich broth, perfect for busy weeknights or cozy weekends.
Ingredients
Meatball Mixture
- 1 lb lean ground beef Juicy and rich in flavor for the meatballs.
- 1/2 cup breadcrumbs Adds texture and binds the meatballs.
- 1/4 cup grated Parmesan cheese Adds salty creaminess.
- 1/4 cup fresh parsley, chopped Bright and aromatic.
- 2 cloves garlic, minced Provides aromatic depth.
- 1 tsp Italian seasoning Enhances flavors.
Soup Base
- 2 carrots diced Sweet and colorful.
- 2 stalks celery, diced Adds crunch and flavor.
- 1 can (14.5 oz) diced tomatoes, with juice Adds flavor and acidity.
- 4 cups vegetable broth Provides a warm and comforting base.
- Salt and pepper to taste Salt and pepper Essential for seasoning.
- Olive oil for cooking Olive oil Used to sauté the veggies.
Instructions
Preparation
- In a large bowl, combine lean ground beef, breadcrumbs, Parmesan cheese, parsley, garlic, and Italian seasoning. Mix gently but do not overwork the meat.
- Roll the mixture into small meatballs, about an inch in diameter.
Cooking
- In a large pot, heat a splash of olive oil over medium heat. Sauté diced onions, carrots, and celery for about 5-7 minutes until softened.
- Add the can of diced tomatoes and vegetable broth. Bring to a gentle boil.
- Drop the prepared meatballs into the broth, reduce the heat, and simmer uncovered for 25-30 minutes or until fully cooked.
- Taste the soup and adjust seasoning with salt and pepper. Serve hot, garnished with parsley.
Notes
Pair with crusty bread or a simple salad. Store leftovers in airtight containers for up to three days.