Name: Hearty Meatball Vegetable Soup
Total time: 120 min
Yield: 6
Cuisine: Soup
Ingredients: 1 pound ground beef; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 egg; 1/2 cup breadcrumbs; 1 cup frozen meatballs (homemade or store-bought); 2 cups chopped fresh vegetables (such as carrots, celery, and onions); 2 medium potatoes, peeled and diced; 2 cups beef broth; 1 can (14.5 oz) diced tomatoes; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper, to taste; 2 tablespoons olive oil

This Hearty Meatball Vegetable Soup is a comforting, soul-warming meal that’s perfect for a chilly evening.

Simmering with tender meatballs, flavorful vegetables, and chunks of potato, this recipe is a crowd-pleaser that’s sure to become a family favorite, and the best part?

It’s ready in under an hour!

Ready Time

2 hrs

Yields

6 servings

Ingredients

1 pound ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 egg
1/2 cup breadcrumbs
1 cup frozen meatballs (homemade or store-bought)
2 cups chopped fresh vegetables (such as carrots, celery, and onions)
2 medium potatoes, peeled and diced
2 cups beef broth
1 can (14.5 oz) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
2 tablespoons olive oil

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, egg, breadcrumbs, salt, and pepper.

Mix well with your hands or a wooden spoon until just combined. Don’t overmix! Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter.

Place the meatballs on the prepared baking sheet, leaving some space between each one.

Bake for 18-20 minutes, or until cooked through. While the meatballs are baking, heat the olive oil in a large pot or Dutch oven over medium heat.

Add the chopped vegetables and cook, stirring occasionally, until they’re tender, about 8-10 minutes.

Add the diced potatoes, beef broth, diced tomatoes, dried oregano, and dried basil. Stir to combine.

Once the meatballs are done, add them to the pot.

Bring the soup to a simmer. Reduce the heat to low and let it cook for 20-25 minutes, or until the potatoes are tender.

Season the soup with salt and pepper to taste.

Serve hot and enjoy!

Notes

You can make homemade meatballs ahead of time and store them in an airtight container in the fridge for up to 2 days or freeze for up to 2 months. For a vegetarian option, replace the ground beef with a plant-based alternative and skip the egg.

You can also customize the vegetables to your liking, adding other favorites like zucchini, bell peppers, or spinach.

If using store-bought meatballs, be sure to check the ingredients list for added ingredients you may want to avoid. To make this soup gluten-free, use gluten-free breadcrumbs and be mindful of the beef broth and diced tomatoes ingredients.

For a quicker prep, use pre-chopped frozen vegetables, like a stir-fry mix.