Meatball Soup
A hearty and flavorful soup with succulent meatballs, vibrant vegetables, and a rich broth perfect for family dinners on cold nights.
Ingredients
Meatballs
- 1 pound Ground beef or chicken You can use ground turkey for a lighter option!
- ¼ cup Bread crumbs
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper To taste
Soup Base
- 1 medium Onion, chopped
- 2 medium Carrots, sliced
- 2 stalks Celery, chopped
- 6 cups Chicken broth
- 1 can (14.5 oz) Diced tomatoes, with juice
- Fresh parsley For garnish (optional)
Instructions
Preparation
- In a mixing bowl, combine the ground meat, bread crumbs, egg, minced garlic, and Italian seasoning. Season with salt and pepper. Mix until just combined, then form small meatballs (about 1 inch in diameter) and place them on a tray.
Cooking
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
- Pour in the chicken broth and add the canned diced tomatoes along with their juice. Bring to a gentle boil.
- Carefully drop the meatballs into the simmering broth. Reduce the heat to medium-low and let them cook for about 15 minutes, or until the meatballs are cooked through.
- Taste the soup and adjust the seasoning as needed. If you prefer a little extra flair, you can add more Italian seasoning or a dash of pepper.
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with crusty bread or a light salad for a complete meal.
Notes
Feel free to mix and match your ground meat based on personal preference. You can also add fresh herbs or experiment with spices for a unique flavor profile. For leftovers, store in an airtight container for up to 3 days. Reheat on the stove for best texture, or freeze in portions for up to 3 months.