Meatball Veggie Soup Recipe for a Hearty Healthy Meal

When the weather turns chilly or you crave a comforting meal that’s both hearty and healthy, meatball veggie soup is an unbeatable choice. This soup combines the savory goodness of tender meatballs with a vibrant medley of fresh vegetables, all simmered to perfection in a flavorful broth.

Whether you’re looking for a quick weeknight dinner or a meal prep option that warms you from the inside out, this recipe delivers on taste and nutrition.

What makes this soup truly special is its balance — the protein-packed meatballs complement the wholesome veggies, creating a satisfying bowl that’s perfect for any season. Plus, it’s easy to customize with your favorite vegetables or spices, making it a versatile addition to your recipe collection.

Ready to dive into a bowl of cozy deliciousness? Let’s get cooking!

Why You’ll Love This Recipe

This meatball veggie soup is not only delicious but also incredibly nourishing. It’s packed with a variety of vegetables, providing fiber, vitamins, and antioxidants, while the meatballs add a satisfying protein boost.

The broth is light yet flavorful, making it a lower-calorie option without skimping on taste.

Another highlight is how quick and easy it is to prepare. With simple ingredients and straightforward steps, you can have this soup ready in about an hour.

It’s a fantastic way to use up leftover veggies or add more greens to your diet. Plus, it freezes beautifully, so you can enjoy it throughout the week.

If you’re interested in exploring more wholesome meals, check out our A to Z Vegetarian Recipes for Every Meal and Occasion for a wide range of inspiration.

Ingredients

• 1 lb ground beef (you can substitute with ground turkey or chicken)
• 1/4 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 6 cups beef or vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Equipment

• Large mixing bowl
• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife and cutting board
• Slotted spoon
• Ladle
• Optional: Immersion blender (if you prefer a smoother soup texture)

Instructions

1. Prepare the meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, Parmesan cheese, oregano, salt, and pepper. Mix gently until just combined. Overmixing can make the meatballs tough.
2. Form the meatballs: Using your hands or a small scoop, shape the mixture into 1-inch meatballs and place them on a plate or tray.
3. Brown the meatballs: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown on all sides, about 5 minutes total, then remove and set aside. The meatballs will finish cooking in the soup.
4. Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onions are translucent.
5. Add the broth and tomatoes: Pour in the beef or vegetable broth and the diced tomatoes with their juice. Stir in the dried basil and red pepper flakes if using. Bring the mixture to a boil.
6. Add potatoes and green beans: Once boiling, add the diced potatoes and green beans. Reduce heat to a simmer and cook for 10 minutes.
7. Return meatballs to the pot: Carefully add the browned meatballs back into the soup. Simmer for another 15-20 minutes, or until the meatballs are fully cooked and the vegetables are tender.
8. Add zucchini last: Stir in the chopped zucchini and cook for an additional 5 minutes, so it stays firm and fresh.
9. Check seasoning: Taste the soup and adjust salt and pepper as needed.
10. Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm!

Tips & Variations

For a lighter option, swap out ground beef for lean ground turkey or chicken.

Try adding different veggies such as kale, spinach, or bell peppers to boost the nutrient content.

If you like a bit of spice, include a dash of chilli powder blend to the meatball mixture for an extra kick.

For a vegetarian twist, replace meatballs with plant-based meatballs or hearty beans like chickpeas or lentils.

Nutrition Facts

Serving Suggestions

This soup is wonderfully versatile when it comes to serving. For a complete meal, pair it with a slice of crusty bread or a fresh green salad.

A sprinkle of shredded Parmesan or a drizzle of olive oil on top adds richness and depth.

For lighter sides, try roasted vegetables or a simple cucumber and tomato salad. If you want to make it a filling lunch, serve it with a side of cooked quinoa or whole-grain crackers.

Looking for more hearty soup ideas? Be sure to explore our Vegan Fall Soup Recipes To Warm Your Cozy Evenings and 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious for inspiration.

Conclusion

Our meatball veggie soup recipe is a perfect blend of comfort, nutrition, and simplicity. It’s a meal that warms your soul, fuels your body, and brings a smile to your table with every spoonful.

The combination of tender meatballs and fresh vegetables in a savory broth makes it a timeless classic that you can enjoy any time of year.

Whether you’re cooking for family or meal prepping for busy days, this soup is adaptable and packed with wholesome goodness. Don’t hesitate to experiment with different vegetables or spices to make it uniquely yours.

For more wholesome and delicious recipes, visit our collection of Best Vegetarian Recipes No Dairy for Delicious Meals.

Happy cooking and happy eating!

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