Meatballs and Vegetables Soup

Warm, hearty, and packed with wholesome ingredients, this Meatballs and Vegetables Soup is everything you want in a comforting bowl. Juicy homemade meatballs simmer alongside a colorful medley of vegetables in a flavorful broth, creating a dish that’s satisfying, nutritious, and perfect for any season. Whether you’re looking for a cozy winter warmer or a light yet filling dinner, this recipe is a must-try.

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Why You’ll Love This Recipe
Comfort in a Bowl – Perfectly seasoned meatballs and tender vegetables make each bite satisfying.
Nutritious & Balanced – High in protein, loaded with fiber and vitamins.
One-Pot Wonder – Minimal cleanup with everything cooked in one pot.
Kid-Friendly – Tasty meatballs and soft veggies make it a hit with all ages.
Freezer-Friendly – Great for meal prep and storing for later.

Ingredients You’ll Need

For the Meatballs:

• 1 lb ground beef or chicken
• ¼ cup breadcrumbs
• 1 egg
• 2 tbsp grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• ½ tsp dried oregano
• Salt and pepper to taste

For the Soup:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups low-sodium chicken or vegetable broth
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 cup spinach or kale (optional, added at the end)

Optional Garnish:

• Fresh parsley
• Grated Parmesan
• Crushed red pepper flakes

Tools You’ll Need

• Large soup pot or Dutch oven
• Mixing bowl
• Spoon or cookie scoop
• Knife and cutting board
• Ladle

Step-by-Step Instructions

Step 1: Make the Meatballs
In a mixing bowl, combine ground beef or chicken, breadcrumbs, egg, Parmesan, garlic, parsley, oregano, salt, and pepper.
Mix gently until just combined—don’t overmix or the meatballs will be tough.
Form into 1-inch meatballs and set aside on a plate.

Step 2: Sauté the Aromatics
Heat olive oil in a large soup pot over medium heat.
Add diced onion and sauté for 2–3 minutes until soft.
Stir in minced garlic and cook for another 30 seconds.

Step 3: Add the Vegetables
Add carrots, celery, zucchini, and green beans to the pot.
Sauté for 5 minutes, stirring occasionally, to start softening the vegetables.

Step 4: Pour in the Broth and Tomatoes
Add diced tomatoes (with juice), chicken or vegetable broth, and Italian seasoning.
Season with salt and pepper to taste. Bring to a gentle boil.

Step 5: Add the Meatballs
Carefully drop the raw meatballs into the simmering soup one at a time.
Reduce heat to a gentle simmer and cook uncovered for 20–25 minutes, until the meatballs are fully cooked and vegetables are tender.

Step 6: Finish with Greens
Stir in spinach or kale during the last 2–3 minutes of cooking, just until wilted.
Taste and adjust seasoning as needed.

Step 7: Serve Hot
Ladle the soup into bowls and top with fresh parsley and grated Parmesan.
Serve with crusty bread or a side salad if desired.

Tips for Success
Use a Cookie Scoop – For evenly sized meatballs that cook evenly.
Simmer Gently – Keep the soup at a low simmer to avoid breaking the meatballs.
Make Ahead – Meatballs can be prepped in advance and kept chilled or frozen.
Add Pasta – Stir in small pasta like orzo or ditalini for a heartier variation.
Swap Veggies – Use what you have—peas, corn, or potatoes also work great.

Serving Suggestions

• Crusty sourdough bread or garlic toast
• A light green salad with vinaigrette
• Sprinkle of Parmesan or a dollop of pesto on top
• A squeeze of lemon juice for brightness

How to Store & Reheat

Storing:
Let the soup cool completely, then refrigerate in an airtight container for up to 4 days.

Freezing:
This soup freezes beautifully. Store in freezer-safe containers for up to 2 months.
Freeze in individual portions for quick lunches or dinners.

Reheating:
Stovetop – Reheat on medium heat until hot, stirring occasionally.
Microwave – Heat in a microwave-safe bowl in 1-minute intervals, stirring in between.

Frequently Asked Questions

1. Can I bake the meatballs instead of simmering them?
   Yes. Bake at 400°F for 15 minutes before adding them to the soup if preferred.
2. Can I use store-bought meatballs?
   Absolutely. Look for fully cooked, low-sodium versions and add them in during the last 10 minutes of cooking.
3. What’s a good low-carb version?
   Use ground chicken for lean meatballs and skip pasta. Add extra leafy greens or cauliflower for bulk.
4. Is this soup gluten-free?
   Yes—just use gluten-free breadcrumbs or omit them in the meatballs.
5. Can I make this vegetarian?
   Yes! Use plant-based meatballs and vegetable broth for a delicious vegetarian version.

Final Thoughts
Meatballs and Vegetables Soup is a feel-good classic that’s easy to make and perfect for any occasion. Whether you’re cooking for your family or meal prepping for the week, this recipe delivers hearty comfort in every spoonful. It’s flavorful, filling, and endlessly adaptable—your new go-to soup for chilly nights or any day you need a warm, nourishing meal.

Try it out, and don’t forget to share your favorite add-ins and toppings!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 360 | Protein: 24g | Carbohydrates: 16g | Fat: 22g | Fiber: 4g | Sodium: 550mg

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