Meatball Soup
A warm and comforting bowl of Meatball Soup filled with savory meatballs, fresh vegetables, and rich broth, perfect for busy weeknights or chilly days.
Ingredients
For the Meatballs
- 1 pound ground beef Use lean ground beef for a healthier option.
- 1/2 cup breadcrumbs You can use regular or gluten-free breadcrumbs.
- 1/4 cup grated Parmesan cheese Freshly grated for best flavor.
- 1 large egg Acting as a binder for the meatballs.
- 2 cloves garlic, minced Adds aromatic flavor.
- 1 teaspoon Italian seasoning Can substitute with Italian herbs.
- Salt and pepper to taste Salt and pepper Adjust to preference.
For the Soup Base
- 6 cups beef broth Use low-sodium broth if preferred.
- 1 can (15 oz) diced tomatoes No need to drain.
- 1 cup carrots, diced Add sweetness and texture.
- 1 cup celery, diced For flavor and crunch.
- 1 cup green beans, chopped Fresh or frozen can be used.
- Fresh parsley for garnish Fresh parsley Adds freshness.
Instructions
Preparation of Meatballs
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well incorporated.
- Form small meatballs, roughly the size of a golf ball.
Cooking the Soup
- In a large pot, pour in the beef broth and bring to a gentle boil over medium-high heat.
- Add the diced tomatoes, carrots, celery, and green beans. Stir to combine.
- Carefully drop the meatballs into the boiling broth, ensuring they have enough space to cook evenly.
- Lower the heat to a simmer and cook for 25 to 30 minutes, until the meatballs are cooked through and the vegetables are tender.
Serving the Soup
- Ladle the hot soup into bowls and garnish with freshly chopped parsley.
- Serve with crusty bread or crunchy crackers for a delightful meal.
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Notes
To enhance flavors, consider searing the meatballs before simmering. Customize vegetables based on personal preference. For a thicker broth, mash some of the vegetables after cooking.