Meatball Soup
A comforting and easy Meatball Soup that warms the soul and is perfect for busy nights, filled with tender meatballs and hearty broth.
Ingredients
Meatballs
- 1 lb Ground meat (beef, turkey, chicken) You can use a mix of ground meats.
- 1 Egg Helps bind the meatballs.
- 1/2 cup Bread crumbs Plain or Italian style, or crushed crackers.
- 2 cloves Garlic Fresh or jarred.
- 1/2 medium Onion Diced small or grated.
- 1 tsp Salt To taste.
- 1/2 tsp Pepper To taste.
- 1 tsp Italian seasoning Or use dried oregano and basil.
Soup Base
- 2 carrots Carrots Diced.
- 2 sticks Celery Diced.
- 4 cups Broth Chicken or beef broth.
- 1 tbsp Tomato paste Optional, for extra depth.
- 2 cups Potatoes or pasta Choose one based on preference.
- 1 tbsp Olive oil For sautéing.
Finishing Touches
- 1/4 cup Fresh parsley or dill Chopped, optional.
Instructions
Preparation
- In a bowl, combine ground meat, egg, bread crumbs, garlic, onion, salt, pepper, and Italian seasoning. Mix just until it comes together. Do not overmix.
- Roll into small meatballs, about 1 inch in size.
Cooking
- In a large pot, add olive oil and cook carrots, celery, and onion until they soften.
- Pour in the broth and add tomato paste if desired. Bring to a gentle simmer.
- Carefully drop the meatballs into the simmering broth and cook for 10 to 12 minutes.
- If using diced potatoes, add them early. If using pasta, add it towards the end.
Finishing
- Turn off the heat, stir in parsley or dill, and serve hot.
Notes
This soup tastes even better the next day. Store it in an airtight container and refrigerate for 3 to 4 days or freeze without pasta for up to 3 months.