Dive into a bowl of pure comfort with our collection of 20 hearty meatball soup recipes! Whether you’re craving a quick weeknight dinner or a cozy weekend meal, these soul-warming soups are packed with flavor and perfect for any season. Get ready to find your new favorite—let’s explore these deliciously comforting options together!
Classic Italian Meatball Soup with Spinach
Diving into a warm bowl of Classic Italian Meatball Soup with Spinach is like wrapping yourself in a cozy culinary hug, perfect for chilly evenings or whenever you crave a hearty, wholesome meal. This recipe walks you through each step methodically, ensuring even beginners can create a flavorful, comforting dish that’s both nourishing and satisfying.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the Meatballs:
– 1 lb ground beef (80% lean)
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Soup Base:
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 stalks celery, diced
– 4 cups low-sodium chicken broth
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried basil
– 1/2 tsp red pepper flakes (optional)
For Finishing:
– 4 cups fresh spinach leaves
– Additional grated Parmesan cheese for serving
Instructions
1. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper until just incorporated—overmixing can make the meatballs tough.
2. Shape the mixture into 1-inch meatballs, placing them on a plate; you should have about 24 meatballs.
3. Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
4. Add the diced onion, carrots, and celery to the pot, sautéing for 5–7 minutes until the vegetables soften and the onion turns translucent.
5. Pour in the chicken broth and crushed tomatoes, stirring to combine, then add the dried basil and red pepper flakes if using.
6. Bring the soup to a gentle boil over medium-high heat, which should take about 3–4 minutes.
7. Carefully drop the meatballs into the boiling soup one by one, reducing the heat to medium-low to maintain a simmer.
8. Cover the pot and let the soup simmer for 25 minutes, stirring occasionally to prevent sticking; the meatballs should be cooked through and firm to the touch.
9. Stir in the fresh spinach leaves, cooking for an additional 2–3 minutes until the spinach wilts and turns bright green.
10. Ladle the soup into bowls and top with additional grated Parmesan cheese.
Kick back and enjoy this soup’s tender meatballs and vibrant spinach in a rich, tomato-based broth that’s both savory and slightly tangy. For a creative twist, serve it with a side of crusty bread for dipping or add a sprinkle of fresh parsley to brighten the flavors, making it a versatile dish that’s sure to become a family favorite.
Swedish Meatball Soup with Dill and Cream
Unwind from the holiday rush with a cozy, comforting bowl of Swedish meatball soup, where tender meatballs simmer in a creamy, dill-infused broth. This one-pot wonder transforms simple ingredients into a deeply satisfying meal that’s perfect for a chilly December evening. Let’s walk through each step together to ensure your soup turns out perfectly.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the meatballs:
– 1 lb ground beef (80% lean)
– 1/4 cup plain breadcrumbs
– 1/4 cup whole milk
– 1 large egg
– 1/4 tsp ground allspice
– 1/4 tsp ground nutmeg
– 1/2 tsp salt
– 1/4 tsp black pepper
For the soup base:
– 2 tbsp unsalted butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 4 cups beef broth
– 1 cup heavy cream
– 1/4 cup fresh dill, chopped
– 1 tbsp all-purpose flour
– Salt and pepper for seasoning
Instructions
1. In a medium bowl, combine the ground beef, breadcrumbs, milk, egg, allspice, nutmeg, salt, and black pepper.
2. Mix the ingredients gently with your hands until just combined, being careful not to overwork the meat, which can make the meatballs tough.
3. Shape the mixture into 1-inch meatballs, placing them on a plate; you should have about 20 meatballs.
4. In a large pot or Dutch oven, melt the butter over medium heat until it bubbles slightly.
5. Add the diced onion to the pot and cook for 5 minutes, stirring occasionally, until it becomes translucent and soft.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1 minute to cook out the raw flour taste and create a roux.
8. Gradually pour in the beef broth while whisking continuously to prevent lumps from forming.
9. Bring the broth to a gentle simmer over medium-high heat, then reduce the heat to medium-low.
10. Carefully add the meatballs to the simmering broth one by one, ensuring they are fully submerged.
11. Cover the pot and let the meatballs simmer for 15 minutes, or until they are cooked through and reach an internal temperature of 160°F when checked with a meat thermometer.
12. Stir in the heavy cream and chopped dill, then simmer uncovered for an additional 5 minutes to allow the flavors to meld and the soup to thicken slightly.
13. Season the soup with salt and pepper to taste, starting with 1/2 tsp salt and adjusting as needed.
14. Ladle the soup into bowls, garnishing with extra fresh dill if desired.
Buttery meatballs and a velvety cream broth create a luxurious texture, while the dill adds a bright, herbal note that cuts through the richness. Serve this soup with crusty bread for dipping, or for a heartier meal, spoon it over a bed of egg noodles to soak up every last drop of the savory sauce.
Spicy Thai Meatball Soup with Coconut Milk
Venturing into Thai cuisine can feel intimidating, but this Spicy Thai Meatball Soup with Coconut Milk breaks it down into approachable steps that build layers of flavor. We’ll start by making tender meatballs, then create a fragrant broth, and finally bring everything together for a comforting, restaurant-worthy bowl. Follow along methodically, and you’ll have a satisfying meal ready in about an hour.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
For the Meatballs:
– 1 lb ground pork
– 1 large egg
– 1/4 cup panko breadcrumbs
– 2 tbsp finely chopped fresh cilantro
– 1 tbsp fish sauce
– 1 tsp grated fresh ginger
– 1/2 tsp ground black pepper
For the Soup Base:
– 1 tbsp vegetable oil
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp red curry paste
– 4 cups chicken broth
– 1 (13.5 oz) can full-fat coconut milk
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 tbsp fresh lime juice
– 1 red bell pepper, thinly sliced
– 1 cup sliced mushrooms
For Garnish:
– 1/4 cup fresh cilantro leaves
– 1 lime, cut into wedges
Instructions
1. In a medium bowl, combine 1 lb ground pork, 1 large egg, 1/4 cup panko breadcrumbs, 2 tbsp chopped cilantro, 1 tbsp fish sauce, 1 tsp grated ginger, and 1/2 tsp black pepper. Use your hands to mix just until combined; overmixing can make the meatballs tough.
2. Shape the mixture into 1-inch meatballs, placing them on a plate; you should have about 20 meatballs.
3. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
4. Add the meatballs in a single layer, working in batches if needed to avoid crowding. Cook for 3-4 minutes, turning occasionally, until browned on all sides. Remove the meatballs to a clean plate and set aside.
5. In the same pot, add 1 diced onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
6. Add 3 cloves minced garlic and 1 tbsp red curry paste; cook for 1 minute, stirring constantly, to toast the paste and release its aromas.
7. Pour in 4 cups chicken broth and 1 can coconut milk, scraping the bottom of the pot to incorporate any browned bits for extra flavor.
8. Stir in 1 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp lime juice until the sugar dissolves.
9. Bring the soup to a gentle boil over medium-high heat, then reduce the heat to maintain a simmer.
10. Carefully add the browned meatballs, 1 sliced red bell pepper, and 1 cup sliced mushrooms to the simmering broth.
11. Simmer uncovered for 15-20 minutes, until the meatballs are cooked through (internal temperature of 160°F) and the vegetables are tender.
12. Taste the broth and adjust seasoning if needed, but avoid adding salt before tasting as the fish sauce and broth provide saltiness.
13. Ladle the soup into bowls and garnish with 1/4 cup cilantro leaves and lime wedges.
Finally, this soup offers a delightful contrast: the tender, savory meatballs float in a creamy, aromatic broth with a gentle heat from the curry paste. For a complete meal, serve it over a bed of steamed jasmine rice to soak up the flavorful liquid, or add rice noodles directly to the pot during the last few minutes of cooking.
Mexican Albondigas Soup with Rice and Vegetables
Ready to warm up with a hearty, flavorful soup that’s perfect for a cozy winter evening? This Mexican albondigas soup combines tender meatballs, fluffy rice, and vibrant vegetables in a rich, aromatic broth—a complete meal in one pot that’s both comforting and nutritious. Let’s walk through each step together to ensure your soup turns out deliciously balanced and satisfying.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the Meatballs:
– 1 lb ground beef (80% lean)
– 1/4 cup uncooked long-grain white rice
– 1 large egg
– 1/4 cup finely chopped fresh cilantro
– 1 tsp ground cumin
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
For the Soup Base:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 medium carrot, peeled and sliced into 1/4-inch rounds
– 1 medium zucchini, diced into 1/2-inch pieces
– 6 cups low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– 1/2 tsp chili powder
Instructions
1. In a large mixing bowl, combine the ground beef, uncooked rice, egg, cilantro, cumin, salt, and pepper. Use your hands to gently mix until just combined—overmixing can make the meatballs tough.
2. Shape the mixture into 1-inch meatballs, placing them on a plate; you should have about 20 meatballs.
3. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat until shimmering, about 1 minute.
4. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
6. Add the carrot slices and diced zucchini to the pot, cooking for 3 minutes to slightly soften the vegetables.
7. Pour in the chicken broth and diced tomatoes with their juices, then stir in the dried oregano and chili powder.
8. Bring the soup to a gentle boil over high heat, then reduce the heat to medium-low to maintain a simmer.
9. Carefully drop the meatballs into the simmering broth one by one, ensuring they are fully submerged.
10. Cover the pot and let the soup simmer for 25 minutes, until the meatballs are cooked through and the rice in them is tender—check by cutting one meatball in half to see no pink remains.
11. Turn off the heat and let the soup rest, covered, for 5 minutes to allow the flavors to meld.
Best enjoyed hot, this soup boasts tender, juicy meatballs with fluffy rice centers, swimming in a savory broth enriched by sweet carrots and zucchini. Serve it with warm tortillas or a sprinkle of extra cilantro for a vibrant touch that highlights its comforting, homestyle appeal.
Greek Meatball Soup with Lemon and Orzo
Unwinding from holiday chaos calls for a comforting yet vibrant meal, and this Greek-inspired soup delivers exactly that. It combines juicy meatballs, tender orzo, and a bright lemon broth in one pot, making it perfect for a cozy weeknight dinner that feels special without requiring hours of effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the meatballs:
– 1 lb ground beef (80/20 blend)
– 1/2 cup breadcrumbs
– 1 large egg
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For the soup:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 carrots, peeled and diced
– 6 cups chicken broth
– 1 cup orzo pasta
– 1/4 cup fresh lemon juice (from about 2 lemons)
– 2 tbsp chopped fresh dill
– Salt and black pepper to taste
Instructions
1. In a medium bowl, combine the ground beef, breadcrumbs, egg, minced garlic, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
2. Shape the mixture into 1-inch meatballs, placing them on a plate; you should have about 20 meatballs.
3. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
4. Add the diced onion and carrots to the pot. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5 minutes.
5. Pour in 6 cups chicken broth and bring to a boil over high heat.
6. Carefully add the meatballs to the boiling broth. Reduce the heat to medium-low and simmer for 10 minutes, until the meatballs are cooked through and no longer pink inside.
7. Stir in 1 cup orzo pasta. Simmer for 8–10 minutes, stirring occasionally to prevent sticking, until the orzo is al dente.
8. Remove the pot from the heat. Stir in 1/4 cup fresh lemon juice and 2 tbsp chopped fresh dill. Taste and adjust seasoning with salt and black pepper as needed.
9. Ladle the soup into bowls. Garnish with extra dill if desired.
Gently simmering the meatballs in the broth keeps them tender and infuses the soup with savory flavor. The orzo soaks up the lemony broth, creating a creamy texture without any dairy, while the fresh dill adds a herbal brightness that balances the richness. Serve it with crusty bread for dipping, or add a sprinkle of feta cheese on top for a tangy twist.
Turkey Meatball Soup with Kale and Quinoa
Meticulously crafted for chilly evenings, this Turkey Meatball Soup with Kale and Quinoa transforms simple ingredients into a nourishing, one-pot meal. Follow these clear steps to build layers of flavor, ensuring a comforting result every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Meatballs:
– 1 lb ground turkey
– 1/4 cup breadcrumbs
– 1 large egg
– 1 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
For the Soup Base:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 1/2 cup quinoa, rinsed
– 4 cups chopped kale, stems removed
– 1/2 tsp black pepper
Instructions
1. In a medium bowl, combine 1 lb ground turkey, 1/4 cup breadcrumbs, 1 large egg, 1 tsp dried oregano, 1/2 tsp garlic powder, and 1/2 tsp salt until just mixed—overworking can make meatballs tough.
2. Shape the mixture into 1-inch meatballs, placing them on a plate; you should have about 20 meatballs.
3. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
4. Add the meatballs in a single layer and cook for 3–4 minutes, turning occasionally, until browned on all sides; they will not be fully cooked through yet.
5. Transfer the meatballs to a clean plate using a slotted spoon, leaving any oil in the pot.
6. Add 1 tbsp olive oil to the pot, then add 1 diced yellow onion and 2 diced carrots; sauté for 5 minutes until softened.
7. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
8. Pour in 6 cups low-sodium chicken broth and 1/2 cup rinsed quinoa, scraping the bottom to release any browned bits for extra flavor.
9. Bring the soup to a boil over high heat, then reduce to a simmer and cook uncovered for 10 minutes, allowing the quinoa to become slightly tender.
10. Gently return the meatballs to the pot along with 4 cups chopped kale and 1/2 tsp black pepper.
11. Simmer for 10–12 minutes, until the meatballs are cooked through (internal temperature of 165°F) and the kale is wilted but still vibrant green.
12. Remove the pot from heat and let it sit for 5 minutes to allow flavors to meld.
Flavorful and hearty, this soup boasts tender turkey meatballs, chewy quinoa, and earthy kale in a savory broth. Serve it with a sprinkle of Parmesan cheese or a squeeze of lemon for a bright finish, making it a versatile dish that’s perfect for cozy dinners or meal prep.
Beef and Pork Meatball Soup with Tomato Broth
Kickstart your cozy evening with this hearty meatball soup that combines savory beef and pork in a rich tomato broth. Perfect for chilly nights, this one-pot wonder will fill your kitchen with comforting aromas while teaching you foundational soup-making techniques. Let’s build this flavorful dish together, step by step, ensuring delicious results even for first-time cooks.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the Meatballs
– 1 lb ground beef (80% lean)
– 1/2 lb ground pork
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 tbsp chopped fresh parsley
– 1 tsp salt
– 1/2 tsp black pepper
For the Soup Base
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 6 cups beef broth
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1 bay leaf
– Salt and pepper for seasoning
Instructions
1. Combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, parsley, 1 tsp salt, and 1/2 tsp black pepper in a large mixing bowl.
2. Mix ingredients gently with your hands until just combined—overmixing can make meatballs tough.
3. Shape the mixture into 1-inch meatballs, placing them on a parchment-lined baking sheet; you should have about 24 meatballs.
4. Heat 2 tbsp olive oil in a large Dutch oven or soup pot over medium-high heat until shimmering, about 2 minutes.
5. Add diced onion, carrots, and celery to the pot, cooking for 8–10 minutes until vegetables soften and onions turn translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Pour in 6 cups beef broth and 1 can crushed tomatoes, scraping the bottom of the pot to release any browned bits for extra flavor.
8. Add 1 tsp dried oregano and 1 bay leaf, then bring the broth to a gentle boil over high heat.
9. Reduce heat to medium-low and carefully add meatballs to the simmering broth one by one.
10. Simmer uncovered for 25–30 minutes, until meatballs are cooked through (internal temperature of 165°F) and vegetables are tender.
11. Season the soup with salt and pepper to taste, then remove and discard the bay leaf.
12. Ladle the soup into bowls, ensuring each serving gets plenty of meatballs and broth.
Velvety meatballs soak up the tangy tomato broth, creating a satisfying contrast between the tender protein and the silky, herb-infused liquid. For a creative twist, top each bowl with a dollop of pesto or a sprinkle of fresh basil just before serving, adding a bright, aromatic note that complements the rich flavors.
Asian-Inspired Meatball Soup with Bok Choy
Facing a chilly evening and craving something both comforting and vibrant? This Asian-inspired meatball soup with bok choy delivers warmth with a burst of umami flavor, combining tender pork meatballs with crisp greens in a savory ginger-garlic broth. It’s a straightforward, one-pot meal that comes together with minimal fuss, perfect for a weeknight dinner that feels special.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Meatballs:
– 1 lb ground pork
– 1 large egg
– ¼ cup panko breadcrumbs
– 2 tbsp soy sauce
– 1 tbsp finely grated fresh ginger
– 2 cloves garlic, minced
For the Soup:
– 6 cups low-sodium chicken broth
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 4 heads baby bok choy, halved lengthwise
– 2 green onions, thinly sliced
Instructions
1. In a medium bowl, combine 1 lb ground pork, 1 large egg, ¼ cup panko breadcrumbs, 2 tbsp soy sauce, 1 tbsp grated ginger, and 2 minced garlic cloves.
2. Use your hands to mix the ingredients until just combined, being careful not to overwork the meat to keep the meatballs tender.
3. Shape the mixture into 1-inch meatballs, placing them on a plate; you should have about 20 meatballs.
4. In a large pot or Dutch oven, bring 6 cups chicken broth, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil to a boil over medium-high heat.
5. Gently drop the meatballs into the boiling broth one at a time to prevent sticking, then reduce the heat to medium-low to maintain a gentle simmer.
6. Cover the pot and let the meatballs simmer for 15 minutes, or until they are cooked through and register 165°F on an instant-read thermometer.
7. Add 4 halved baby bok choy heads to the pot, submerging them in the broth, and cook for 3–4 minutes until the stems are tender-crisp and the leaves are wilted.
8. Turn off the heat and stir in the sliced green onions.
9. Ladle the soup into bowls, ensuring each serving gets meatballs, bok choy, and plenty of broth.
10. Serve immediately while hot.
Oozing with savory depth from the ginger and soy, this soup boasts a satisfying contrast between the juicy meatballs and the slightly crunchy bok choy. For a creative twist, garnish with a sprinkle of toasted sesame seeds or a drizzle of chili oil to add a subtle heat that complements the umami-rich broth perfectly.
Moroccan Meatball Soup with Chickpeas and Harissa
Now, let’s make a comforting Moroccan meatball soup that’s perfect for chilly evenings. This recipe combines spiced meatballs with chickpeas and harissa in a flavorful broth that comes together with straightforward steps. You’ll appreciate how the ingredients build layers of flavor while remaining approachable for home cooks.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the meatballs:
– 1 lb ground beef (85% lean)
– 1/4 cup finely chopped yellow onion
– 2 tbsp chopped fresh parsley
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
For the soup base:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 (15 oz) can chickpeas, drained and rinsed
– 2 tbsp harissa paste
– 1 tsp ground cumin
– 1/2 tsp salt
For garnish:
– 2 tbsp chopped fresh parsley
– Lemon wedges
Instructions
1. In a medium bowl, combine ground beef, 1/4 cup chopped onion, 2 tbsp parsley, 1 tsp cumin, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Mix the ingredients with your hands until just combined, being careful not to overwork the meat.
3. Form the mixture into 1-inch meatballs, placing them on a plate; you should have about 20 meatballs.
4. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat for 1 minute until shimmering.
5. Add diced onion to the pot and cook for 5 minutes, stirring occasionally, until softened and translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Pour in 4 cups chicken broth, then add drained chickpeas, 2 tbsp harissa paste, 1 tsp cumin, and 1/2 tsp salt.
8. Bring the soup to a gentle boil over medium-high heat, which should take about 3-4 minutes.
9. Carefully add the meatballs to the boiling soup one at a time using a spoon.
10. Reduce heat to medium-low, cover the pot, and simmer for 15 minutes until the meatballs are cooked through and reach an internal temperature of 160°F.
11. Remove the pot from heat and let the soup rest for 5 minutes to allow the flavors to meld.
12. Ladle the soup into bowls and garnish each serving with chopped parsley and a lemon wedge.
Mouthwatering and hearty, this soup features tender meatballs that soak up the spicy harissa broth, while the chickpeas add a satisfying texture. Serve it with crusty bread for dipping, or for a lighter meal, pair it with a simple green salad to balance the rich flavors.
Vegetarian Lentil Meatball Soup with Herbs
Zesty and nourishing, this vegetarian lentil meatball soup combines hearty plant-based protein with aromatic herbs for a comforting one-pot meal. Perfect for chilly evenings or meal prep, it’s surprisingly simple to make from scratch with common pantry staples.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the Lentil Meatballs:
– 1 cup cooked brown lentils, drained
– 1/2 cup breadcrumbs
– 1 large egg
– 2 tbsp grated Parmesan cheese
– 1 tbsp chopped fresh parsley
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
For the Soup Base:
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 bay leaf
– 2 tbsp chopped fresh basil
– Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, mash the cooked brown lentils with a fork until mostly broken down but still textured.
3. Add breadcrumbs, egg, Parmesan cheese, parsley, oregano, garlic powder, salt, and black pepper to the lentils; mix until fully combined.
4. Roll the mixture into 1-inch meatballs, placing them on the prepared baking sheet—you should get about 16 meatballs.
5. Bake the meatballs for 20 minutes, flipping them halfway through, until golden brown and firm to the touch.
6. While the meatballs bake, heat olive oil in a large pot over medium heat.
7. Add diced onion, carrots, and celery; sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened.
8. Pour in vegetable broth and diced tomatoes with their juices, then add the bay leaf.
9. Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes to let the flavors meld.
10. Gently add the baked lentil meatballs to the soup, along with chopped fresh basil.
11. Simmer for an additional 5 minutes to warm the meatballs through, then remove the bay leaf and season with salt and pepper.
12. Ladle the soup into bowls, garnishing with extra basil if desired. The meatballs hold their shape beautifully in the broth, offering a tender bite with savory herb notes. Serve it with crusty bread for dipping, or add a sprinkle of red pepper flakes for a subtle kick.
French Meatball Soup with Pearl Onions and Red Wine
During the chilly holiday season, nothing warms the soul quite like a hearty, simmering pot of soup. This French-inspired meatball soup, enriched with red wine and sweet pearl onions, transforms simple ingredients into a deeply comforting meal. Let’s walk through each step together to build its rich layers of flavor.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the Meatballs:
– 1 lb ground beef (80/20 blend)
– 1/2 cup plain breadcrumbs
– 1 large egg
– 2 tbsp whole milk
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
For the Soup Base:
– 2 tbsp olive oil
– 1 cup frozen pearl onions (thawed)
– 4 cloves garlic, minced
– 1/2 cup dry red wine (like Cabernet Sauvignon)
– 4 cups beef broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 sprigs fresh thyme
– 1 bay leaf
– 1/2 tsp kosher salt
Instructions
- In a medium bowl, combine the ground beef, breadcrumbs, egg, milk, 1/2 tsp salt, and 1/4 tsp pepper until just mixed. Tip: Overmixing can make the meatballs tough.
- Shape the mixture into 20 meatballs, each about 1 inch in diameter.
- Heat 1 tbsp olive oil in a large Dutch oven or pot over medium-high heat until it shimmers.
- Add the meatballs in a single layer, working in batches if needed, and brown them for 3-4 minutes, turning to sear all sides. Remove and set aside.
- Add the remaining 1 tbsp olive oil to the same pot over medium heat.
- Add the thawed pearl onions and cook for 5 minutes, stirring occasionally, until they begin to soften and brown lightly.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let it simmer for 2 minutes to reduce slightly.
- Add the beef broth, diced tomatoes with their juices, thyme sprigs, bay leaf, and 1/2 tsp salt to the pot.
- Bring the soup to a gentle boil over high heat, then reduce the heat to low for a simmer.
- Carefully add the browned meatballs back into the simmering soup.
- Cover the pot and let the soup simmer for 30 minutes, stirring occasionally. Tip: The meatballs should be cooked through and register 160°F on an instant-read thermometer.
- Remove and discard the thyme sprigs and bay leaf. Tip: Taste the broth and adjust seasoning with a pinch more salt if desired, but avoid over-salting as the flavors concentrate while simmering.
Once ladled into bowls, this soup offers tender, juicy meatballs in a robust, wine-kissed broth. The pearl onions add a subtle sweetness that balances the savory depth, making it perfect with a slice of crusty bread for dipping. For a creative twist, top each serving with a dollop of garlic-herb compound butter just before serving to melt into the hot soup.
Korean Meatball Soup with Kimchi and Tofu
Facing a chilly evening and craving something deeply comforting yet packed with vibrant flavor? This Korean Meatball Soup with Kimchi and Tofu is your answer. It’s a hearty, one-pot wonder that combines savory meatballs, tangy kimchi, and silky tofu in a rich, umami broth, perfect for warming up from the inside out.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Meatballs:
– 1 lb ground pork
– 1 large egg
– ¼ cup panko breadcrumbs
– 2 tbsp soy sauce
– 1 tbsp minced garlic
– 1 tsp grated ginger
– ½ tsp black pepper
For the Soup Base:
– 1 tbsp sesame oil
– 4 cups chicken broth
– 1 cup kimchi, chopped
– 2 tbsp gochujang (Korean chili paste)
– 1 tbsp soy sauce
For Finishing:
– 14 oz firm tofu, cut into 1-inch cubes
– 2 green onions, thinly sliced
Instructions
1. In a large bowl, combine the ground pork, egg, panko breadcrumbs, 2 tbsp soy sauce, minced garlic, grated ginger, and black pepper.
2. Using your hands, mix the ingredients until just combined to avoid tough meatballs.
3. Shape the mixture into 1-inch meatballs, placing them on a plate; you should have about 20 meatballs.
4. Heat the sesame oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
5. Add the meatballs to the pot in a single layer, working in batches if needed to avoid crowding.
6. Cook the meatballs for 3-4 minutes, turning occasionally, until browned on all sides but not cooked through.
7. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
8. Stir in the chopped kimchi, gochujang, and 1 tbsp soy sauce until the gochujang is fully dissolved.
9. Bring the soup to a boil, then reduce the heat to medium-low to maintain a gentle simmer.
10. Cover the pot and let the soup simmer for 15 minutes to allow the flavors to meld and the meatballs to cook through.
11. Gently add the tofu cubes to the soup, being careful not to break them.
12. Simmer uncovered for an additional 5 minutes until the tofu is heated through.
13. Remove the pot from the heat and stir in the sliced green onions.
But the true magic lies in the interplay of textures: the tender, juicy meatballs contrast beautifully with the soft tofu and crunchy kimchi, all swimming in a spicy, savory broth that’s deeply satisfying. For a creative twist, serve it over a bowl of steamed rice or with a side of crispy seaweed snacks to scoop up every last drop.
Slow Cooker Meatball Soup with Root Vegetables
Warm up your kitchen with this hearty slow cooker meatball soup, which transforms humble root vegetables and savory meatballs into a comforting one-pot meal perfect for chilly evenings. By letting the slow cooker do the work, you’ll achieve tender meatballs and soft, flavorful vegetables with minimal hands-on effort, making it an ideal dish for busy weeknights or relaxed weekends. Follow these methodical steps to create a satisfying soup that fills your home with inviting aromas.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
For the Meatballs:
– 1 lb ground beef (80/20 blend)
– 1/2 cup breadcrumbs
– 1 large egg
– 2 tbsp grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Soup Base:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups beef broth
– 1 (28 oz) can crushed tomatoes
– 2 large carrots, peeled and chopped into 1-inch pieces
– 2 parsnips, peeled and chopped into 1-inch pieces
– 1 large potato, peeled and chopped into 1-inch cubes
– 1 tsp dried thyme
– 1 bay leaf
– Salt and pepper to season
Instructions
1. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, Parmesan cheese, oregano, garlic powder, salt, and black pepper until just mixed, being careful not to overwork the meat to keep the meatballs tender.
2. Shape the mixture into 1-inch meatballs, placing them on a plate or baking sheet; you should have about 20 meatballs.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the diced onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn to avoid bitterness.
6. Transfer the onion and garlic mixture to the slow cooker insert.
7. Pour the beef broth and crushed tomatoes into the slow cooker, then add the carrots, parsnips, potato, thyme, and bay leaf, stirring gently to combine.
8. Gently place the meatballs into the slow cooker, submerging them in the liquid to ensure even cooking.
9. Cover the slow cooker with its lid and cook on LOW for 6 hours, or until the meatballs are cooked through and the vegetables are fork-tender; avoid lifting the lid during cooking to maintain consistent temperature.
10. Remove and discard the bay leaf, then season the soup with salt and pepper as needed, tasting a spoonful first to adjust.
11. Ladle the soup into bowls, serving it hot.
Kick back and enjoy this soup’s rich, savory broth that melds with the sweetness of the root vegetables, while the meatballs remain juicy and flavorful. For a creative twist, top each bowl with a sprinkle of fresh parsley or a dollop of sour cream to add brightness and creaminess, making it a versatile dish that pairs well with crusty bread for dipping.
Chicken Meatball Soup with Noodles and Carrots
Gathering around a warm bowl of soup is one of winter’s simplest pleasures, and this chicken meatball soup with noodles and carrots delivers comfort with minimal fuss. Let’s walk through each step together to build layers of flavor in your own kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the Meatballs:
– 1 lb ground chicken
– 1/4 cup breadcrumbs
– 1 large egg
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the Soup Base:
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 medium carrots, sliced into 1/4-inch rounds
– 6 cups chicken broth
– 2 cups wide egg noodles
– 1 tsp dried thyme
– Salt and pepper to season
Instructions
1. In a medium bowl, combine 1 lb ground chicken, 1/4 cup breadcrumbs, 1 large egg, 1 tsp salt, and 1/2 tsp black pepper until evenly mixed.
2. Roll the mixture into 1-inch meatballs, placing them on a plate; this should yield about 20 meatballs.
3. Heat 1 tbsp olive oil in a large pot over medium-high heat until it shimmers, about 2 minutes.
4. Add the meatballs in a single layer and cook for 5 minutes, turning occasionally, until browned on all sides; remove and set aside.
5. In the same pot, add another 1 tbsp olive oil, then sauté 1 diced onion and 2 minced garlic cloves for 3 minutes until fragrant.
6. Add 4 sliced carrots and cook for 5 minutes, stirring occasionally, until they begin to soften.
7. Pour in 6 cups chicken broth and 1 tsp dried thyme, bring to a boil over high heat, then reduce to a simmer.
8. Gently return the meatballs to the pot and simmer for 10 minutes to cook through.
9. Add 2 cups wide egg noodles and simmer for 8 minutes until the noodles are tender.
10. Season the soup with salt and pepper, then remove from heat.
Keeping this soup simple lets the tender meatballs and sweet carrots shine, with the noodles adding a satisfying chew. Serve it piping hot with crusty bread for dipping, or garnish with fresh parsley for a bright finish.
Polish Meatball Soup with Cabbage and Potatoes
Now, as winter settles in, there’s nothing quite as comforting as a hearty soup that warms you from the inside out. This Polish-inspired meatball soup combines savory flavors with nourishing vegetables for a complete, satisfying meal that’s surprisingly straightforward to prepare, even for kitchen newcomers.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the Meatballs:
– 1 lb ground beef (80/20 blend)
– 1 large egg
– 1/4 cup breadcrumbs
– 1/4 cup finely chopped yellow onion
– 1 tsp salt
– 1/2 tsp black pepper
For the Soup Base:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and sliced into 1/4-inch rounds
– 4 cups low-sodium chicken broth
– 4 cups water
– 1 small head green cabbage (about 1.5 lbs), cored and chopped into 1-inch pieces
– 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 2 bay leaves
– 1 tsp dried thyme
– Salt and pepper for seasoning
Instructions
1. In a medium bowl, combine the ground beef, egg, breadcrumbs, chopped onion, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
2. Shape the mixture into 1-inch meatballs, placing them on a plate; you should have about 24 meatballs.
3. Heat 1 tbsp olive oil in a large Dutch oven or soup pot over medium heat for 1 minute until shimmering.
4. Add the diced onion and sliced carrots to the pot. Sauté for 5–7 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.
5. Pour in 4 cups chicken broth and 4 cups water, then add the chopped cabbage, cubed potatoes, bay leaves, and dried thyme. Increase the heat to high and bring to a boil.
6. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Carefully drop the meatballs into the simmering broth one by one, spacing them apart to prevent sticking.
7. Cover the pot with a lid slightly ajar and simmer for 25 minutes. Check at 15 minutes: the meatballs should be cooked through (no pink inside when cut), and the potatoes should be fork-tender.
8. Remove the bay leaves and discard them. Season the soup with additional salt and pepper if needed, tasting a spoonful first to avoid over-salting.
9. Ladle the soup into bowls, ensuring each serving gets meatballs, vegetables, and broth.
Perfectly balanced, this soup offers tender meatballs in a savory broth with soft cabbage and potatoes that melt in your mouth. For a creative twist, serve it with a dollop of sour cream and a sprinkle of fresh dill, or pair it with crusty rye bread to soak up every last drop.
Indian Spiced Meatball Soup with Lentils
Every chilly evening deserves a comforting bowl of soup, and this Indian-spiced meatball soup with lentils is the perfect solution. It combines hearty meatballs, earthy lentils, and warm spices into one satisfying dish that’s surprisingly simple to make at home.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the Meatballs:
– 1 lb ground beef (80/20 blend)
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp garam masala
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1 tbsp vegetable oil
For the Soup Base:
– 1 tbsp vegetable oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground turmeric
– 1/2 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper (optional)
– 6 cups low-sodium chicken broth
– 1 cup dried brown lentils, rinsed
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp kosher salt
– 1/4 cup chopped fresh cilantro
Instructions
1. In a large bowl, combine the ground beef, 1/4 cup chopped onion, 2 cloves minced garlic, 1 tbsp ginger, 1 tsp cumin, 1 tsp coriander, 1/2 tsp garam masala, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
2. Form the mixture into 1-inch meatballs, placing them on a plate; you should have about 20 meatballs.
3. Heat 1 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
4. Add the meatballs in a single layer, working in batches if needed to avoid crowding. Cook for 3-4 minutes, turning occasionally, until browned on all sides. Remove the meatballs to a clean plate using a slotted spoon; they will finish cooking in the soup later.
5. In the same pot, add another 1 tbsp vegetable oil and the diced onion. Cook over medium heat, stirring occasionally, for 5-7 minutes until the onion is softened and translucent.
6. Add 3 cloves minced garlic and 1 tbsp ginger; cook for 1 minute until fragrant.
7. Stir in 1 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander, and 1/4 tsp cayenne pepper (if using); toast the spices for 30 seconds to release their oils and deepen their flavor.
8. Pour in 6 cups chicken broth and 1 cup rinsed lentils, scraping up any browned bits from the bottom of the pot—this adds rich flavor to the soup.
9. Add the can of diced tomatoes with their juices and 1 tsp salt. Bring to a boil over high heat.
10. Reduce the heat to maintain a gentle simmer, cover the pot, and cook for 20 minutes until the lentils are tender but still hold their shape.
11. Gently return the browned meatballs to the pot, submerging them in the liquid. Simmer uncovered for 10 minutes until the meatballs are cooked through (internal temperature of 160°F) and the lentils are fully soft.
12. Stir in 1/4 cup chopped cilantro just before serving. Tip: For a creamier texture, use an immersion blender to partially puree about one cup of the soup right in the pot, then stir it back in.
What results is a wonderfully textured soup where the tender lentils thicken the broth and the spiced meatballs remain juicy. The flavors are warm and complex, with the ginger and cilantro adding bright freshness. Serve it with a dollop of plain yogurt and warm naan for dipping to make it a complete meal.
Vietnamese Meatball Soup with Pho Noodles
Kick off your culinary adventure with this comforting Vietnamese Meatball Soup with Pho Noodles, a perfect blend of savory meatballs, aromatic broth, and silky rice noodles that brings the essence of a pho shop right to your kitchen. This methodical guide will walk you through each step, ensuring even beginners can create a flavorful and authentic-tasting soup with confidence. Let’s gather our ingredients and start building layers of flavor from the ground up.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
For the Meatballs:
– 1 lb ground pork
– 2 tbsp fish sauce
– 1 tbsp grated ginger
– 2 cloves garlic, minced
– 1/4 cup chopped green onions
– 1/4 cup panko breadcrumbs
For the Broth:
– 8 cups beef broth
– 1 onion, quartered
– 3 star anise pods
– 1 cinnamon stick
– 2 tbsp fish sauce
– 1 tbsp sugar
For Assembly:
– 8 oz dried rice noodles (pho noodles)
– 2 cups bean sprouts
– 1/2 cup fresh cilantro leaves
– 1 lime, cut into wedges
– 2 Thai chilies, sliced (optional)
Instructions
1. In a large bowl, combine 1 lb ground pork, 2 tbsp fish sauce, 1 tbsp grated ginger, 2 cloves minced garlic, 1/4 cup chopped green onions, and 1/4 cup panko breadcrumbs.
2. Mix the ingredients with your hands until just combined, being careful not to overwork the meat to keep the meatballs tender.
3. Shape the mixture into 1-inch meatballs, placing them on a plate; you should have about 20 meatballs.
4. In a large pot over medium-high heat, add 8 cups beef broth, 1 quartered onion, 3 star anise pods, 1 cinnamon stick, 2 tbsp fish sauce, and 1 tbsp sugar.
5. Bring the broth to a boil, then reduce the heat to low and let it simmer for 20 minutes to infuse the flavors, skimming off any foam that rises to the top for a clearer broth.
6. While the broth simmers, cook 8 oz dried rice noodles according to package instructions, usually by soaking in hot water for 5-10 minutes until tender, then drain and set aside.
7. After 20 minutes, use a slotted spoon to remove and discard the onion, star anise, and cinnamon stick from the broth.
8. Gently add the meatballs to the simmering broth and cook for 10-12 minutes, or until they are cooked through and float to the surface, indicating they’re done.
9. Divide the cooked noodles among four bowls, then ladle the hot broth and meatballs over the noodles.
10. Top each bowl with 1/2 cup bean sprouts, a sprinkle of fresh cilantro leaves, lime wedges, and sliced Thai chilies if using, allowing the heat to slightly wilt the sprouts for optimal texture.
Oozing with savory depth from the spiced broth and juicy pork meatballs, this soup delights with a balance of tangy lime and fresh herbs. Serve it immediately while hot, encouraging diners to customize their bowls with extra chilies or herbs for a personalized touch that makes every spoonful uniquely satisfying.
Gluten-Free Meatball Soup with Zucchini Noodles
Holiday meals can be heavy, but this gluten-free meatball soup with zucchini noodles offers a lighter, nourishing alternative that’s just as comforting. Here’s how to build it step by step, ensuring each component shines. Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the meatballs:
– 1 lb ground beef (90% lean)
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 tbsp chopped fresh parsley
– 1/2 tsp salt
– 1/4 tsp black pepper
For the soup base:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried oregano
For the zucchini noodles:
– 2 medium zucchinis, spiralized into noodles
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the ground beef, Parmesan cheese, egg, parsley, salt, and pepper until just mixed—overworking can make the meatballs tough.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake the meatballs for 15 minutes, or until they reach an internal temperature of 160°F and are browned on the outside.
5. While the meatballs bake, heat the olive oil in a large pot over medium heat.
6. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute, just until fragrant to avoid burning.
8. Pour in the chicken broth and diced tomatoes with their juices, then add the dried oregano.
9. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
10. Gently add the baked meatballs to the soup and simmer for an additional 5 minutes to heat through.
11. In the last 2 minutes of cooking, stir in the zucchini noodles—they should be tender but still have a slight bite, not mushy.
12. Remove the pot from the heat and let it sit for 2 minutes before serving.
Vibrant and hearty, this soup features tender meatballs and al dente zucchini noodles that soak up the savory broth. For a creative twist, top it with extra Parmesan and a squeeze of lemon to brighten the flavors.
Spanish Meatball Soup with Chorizo and Paprika
Kick off your winter cooking with this comforting Spanish Meatball Soup, which combines savory meatballs, smoky chorizo, and warm paprika in a rich broth that’s perfect for chilly evenings. This one-pot wonder is surprisingly simple to make, even for beginners, and delivers restaurant-quality flavor with minimal fuss. Follow each step carefully, and you’ll have a hearty meal ready in about an hour.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the Meatballs:
– 1 lb ground beef (80% lean)
– 1/4 cup breadcrumbs
– 1 large egg
– 2 tbsp chopped fresh parsley
– 1 tsp salt
– 1/2 tsp black pepper
For the Soup Base:
– 8 oz Spanish chorizo, sliced into 1/4-inch rounds
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp sweet paprika
– 6 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 2 medium potatoes, peeled and cubed into 1-inch pieces
– 1 cup frozen peas
Instructions
1. In a medium bowl, combine the ground beef, breadcrumbs, egg, parsley, salt, and black pepper until just mixed—overworking can make the meatballs tough.
2. Roll the mixture into 1-inch meatballs, placing them on a plate; you should have about 20 meatballs.
3. Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers, about 2 minutes.
4. Add the chorizo slices and cook for 3–4 minutes, stirring occasionally, until they release their oils and start to crisp.
5. Using a slotted spoon, transfer the chorizo to a paper towel-lined plate, leaving the oil in the pot.
6. Add the diced onion to the pot and sauté for 5 minutes, stirring frequently, until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
8. Sprinkle the paprika over the onion mixture and cook for 30 seconds to toast it, which enhances its flavor.
9. Pour in the chicken broth and diced tomatoes with their juices, scraping the bottom of the pot to deglaze any browned bits.
10. Bring the broth to a boil over high heat, then reduce to a simmer and cook for 10 minutes to let the flavors meld.
11. Gently drop the meatballs into the simmering broth, one by one, to prevent sticking.
12. Add the cubed potatoes and simmer for 15 minutes, uncovered, until the potatoes are fork-tender.
13. Stir in the frozen peas and reserved chorizo, and simmer for an additional 5 minutes until the peas are heated through.
14. Remove the pot from the heat and let it sit for 5 minutes before serving to allow the soup to thicken slightly.
Vibrant and satisfying, this soup boasts tender meatballs and potatoes in a smoky, paprika-infused broth with pops of sweetness from the peas. Serve it with crusty bread for dipping, or top with a dollop of sour cream to balance the spices—it’s a versatile dish that tastes even better the next day.
Easy Weeknight Meatball Soup with Frozen Veggies
Dinner doesn’t have to be complicated to be comforting. During those busy weeknights when time is short but a hearty meal is needed, this streamlined meatball soup comes together quickly using convenient frozen vegetables and pantry staples.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For Browning:
– 1 tbsp olive oil
For the Soup Base:
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– 1/2 tsp salt
For the Meatballs & Vegetables:
– 1 lb pre-cooked frozen Italian-style meatballs
– 4 cups frozen mixed vegetables (like carrots, peas, corn, green beans)
– 1 cup ditalini pasta
For Finishing:
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or soup pot over medium-high heat for 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. Tip: Don’t let the garlic brown, as it can turn bitter.
4. Pour in 6 cups low-sodium chicken broth and 1 can of undrained diced tomatoes.
5. Add 1 tsp dried oregano and 1/2 tsp salt, then bring the mixture to a boil over high heat.
6. Once boiling, add 1 lb frozen meatballs directly from the freezer. Tip: Using pre-cooked meatballs saves time and ensures they stay tender.
7. Reduce the heat to maintain a gentle simmer, cover the pot, and cook for 10 minutes.
8. Add 4 cups frozen mixed vegetables and 1 cup ditalini pasta to the pot.
9. Return to a simmer, cover, and cook for 10 more minutes, or until the pasta is al dente. Tip: Stir once halfway through to prevent the pasta from sticking to the bottom.
10. Remove the pot from the heat and stir in 2 tbsp chopped fresh parsley.
Comforting and satisfying, this soup features tender meatballs and perfectly cooked vegetables in a savory, tomato-herb broth. The ditalini pasta adds a pleasant, chewy texture that makes each spoonful hearty. For a creative twist, serve it with a sprinkle of grated Parmesan cheese and a side of crusty bread for dipping.
Summary
Zesty, satisfying, and soul-warming—this collection proves meatball soup is the ultimate comfort food. We hope these 20 hearty recipes inspire your next cozy meal. Give one a try, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest to spread the warmth!
