Meatball and Vegetable Soup Recipe for Easy Comfort Meals

Nothing quite compares to the comfort of a warm, hearty bowl of soup on a chilly day, and our Meatball and Vegetable Soup is just that—a delightful blend of savory meatballs nestled in a rich, flavorful broth loaded with vibrant vegetables.

This recipe is perfect for those looking for a wholesome and satisfying meal that’s both nourishing and easy to make. Whether you’re cooking for your family or prepping meals for the week, this soup brings together the best of both worlds: protein-packed meatballs and nutrient-dense veggies.

Beyond its delicious taste, this soup is incredibly versatile. You can customize it with your favorite vegetables or tweak the seasoning to match your palate.

Plus, it’s a fantastic way to sneak extra veggies into your diet without compromising on flavor. So grab your apron and get ready to create a bowl of warmth that will quickly become a household favorite.

Why You’ll Love This Recipe

This Meatball and Vegetable Soup is a crowd-pleaser that combines simplicity with robust flavors. It’s a one-pot wonder that’s perfect for busy weeknights or cozy weekend dinners.

The meatballs are tender and juicy, while the vegetables provide a fresh, crisp contrast that balances the richness of the broth.

What makes this recipe stand out is its flexibility. You can use ground beef, turkey, or even a plant-based meat alternative if preferred.

The vegetable mix can be adjusted to whatever you have on hand—carrots, celery, zucchini, or green beans all work beautifully. This soup is also freezer-friendly, making it an excellent option for meal prep and leftovers.

If you’re interested in exploring more wholesome recipes, you might enjoy our A to Z Vegetarian Recipes for Every Meal and Occasion or dive into nutritious grains with Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Ingredients

• For the Meatballs:
• 1 lb (450g) ground beef or turkey
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• For the Soup:
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 large carrots, sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 can (14 oz) diced tomatoes
• 6 cups beef or vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish

Equipment

• Large mixing bowl
• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Ladle for serving
• Optional: Slotted spoon

Instructions

1. Prepare the meatballs: In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently until all ingredients are just combined. Avoid overmixing to keep the meatballs tender.
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 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side until browned but not cooked through. Remove the meatballs and set aside.
4. Sauté the vegetables: In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onions and garlic until fragrant and translucent, about 3 minutes. Add the carrots, celery, and zucchini and cook for another 5 minutes, stirring occasionally.
5. Add broth and tomatoes: Pour in the broth and canned diced tomatoes with their juices. Stir in the dried thyme and bay leaf. Season with salt and pepper to taste.
6. Simmer the soup: Bring the soup to a gentle boil, then reduce heat to low. Carefully add the browned meatballs back into the pot. Cover and simmer for 20-25 minutes, or until the meatballs are cooked through and vegetables are tender.
7. Final touches: Remove the bay leaf. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.

Tips & Variations

For extra flavor, try adding a splash of red wine to the broth while simmering or a pinch of chili flakes for some heat.

• Use ground chicken or pork as an alternative to beef or turkey for different meatball flavors.
• Add leafy greens like spinach or kale during the last 5 minutes of cooking for added nutrition.
• For a gluten-free version, substitute breadcrumbs with almond flour or crushed gluten-free crackers.
• Freeze leftovers in individual portions for easy meals later in the week.
• Try adding small pasta shapes or rice to make the soup even heartier.

Nutrition Facts

Serving Suggestions

This soup is perfect served with a slice of crusty bread or a warm garlic baguette to soak up the delicious broth. A fresh leafy green salad with a light vinaigrette complements the richness of the meatballs beautifully.

For a heartier meal, pair it with a side of roasted potatoes or a simple rice pilaf.

If you’re interested in exploring more comforting and healthy recipes, check out our Vegan Fall Soup Recipes To Warm Your Cozy Evenings or the 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious for more hearty soup ideas.

Conclusion

Our Meatball and Vegetable Soup is more than just a meal—it’s a comforting experience that brings warmth and nourishment to your table. This recipe’s balance of tender meatballs and vibrant vegetables makes it a wholesome choice that’s simple to prepare yet packed with flavor.

Whether you’re feeding a hungry family or looking for a satisfying dish to enjoy on a cold day, this soup delivers on all fronts.

Cooking this soup is also a wonderful way to connect with loved ones, as the aroma fills your kitchen with the promise of a delicious meal. Don’t hesitate to customize the ingredients to suit your taste or dietary needs.

And remember, for more tasty and nutritious recipes, be sure to explore our collection of vegetarian and vegan dishes that will keep your menu exciting and wholesome throughout the year.

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