Description

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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Ingredients

Scale

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

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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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 30 minutes
Cuisine: American