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Homemade Meatball Vegetable Soup Recipe

Homemade Meatball Vegetable Soup

Tender homemade beef meatballs, colorful vegetables, pasta, and greens simmer together in a savory tomato and broth base. This cozy one-pot dinner serves 6 and is ready in about 1 hour.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 pound Ground beef, preferably 80-90% lean
  • 1/2 cup Plain or Italian-seasoned breadcrumbs
  • 1 Large egg
  • 1/4 cup Milk
  • 1/4 cup Finely grated Parmesan cheese
  • 2 tablespoons Fresh parsley, finely chopped
  • 1 clove Garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Soup
  • 1 tablespoon Olive oil
  • 1 Medium yellow onion, diced
  • 2 Medium carrots, sliced
  • 2 Celery ribs, sliced
  • 2 cloves Garlic, minced
  • 6 cups Beef or chicken broth
  • 14.5 ounces Diced tomatoes with juices
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 1 cup Frozen or chopped fresh green beans
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 1 cup Small pasta, such as ditalini or small shells
  • 2 cups Baby spinach or chopped kale
Garnish
  • 2 tablespoons Fresh parsley, chopped
  • As desired Grated Parmesan

Method
 

Step-by-Step
  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Combine the ground beef, breadcrumbs, egg, milk, Parmesan, parsley, garlic, Italian seasoning, salt, and pepper. Mix gently just until the ingredients are combined.
  3. Shape the mixture into about 30-32 small meatballs, each approximately 1 inch in diameter. Arrange them on the prepared baking sheet.
  4. Bake the meatballs for 12-15 minutes, until browned and cooked through. Ground beef meatballs should reach an internal temperature of 160°F.
  5. While the meatballs bake, heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery, then cook for 5-7 minutes until they begin to soften.
  6. Add the minced garlic and cook for 30-60 seconds, stirring so it becomes fragrant without browning.
  7. Add the broth, diced tomatoes with their juices, potatoes, green beans, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
  8. Reduce the heat to a steady simmer and cook for about 10 minutes, or until the potatoes are nearly tender when pierced with a fork.
  9. Add the baked meatballs and pasta. Simmer for the pasta package cooking time, usually 8-10 minutes, until the pasta and vegetables are tender.
  10. Stir in the spinach or kale and cook for 1-2 minutes, just until the greens wilt. Taste the broth and adjust the seasoning before serving with parsley and Parmesan.

Notes

Mix the meatballs lightly so they stay tender. For leftovers, cook the pasta separately and add it to individual bowls because pasta continues absorbing broth during refrigeration. Meatballs may also be browned in a skillet for deeper flavor, or frozen fully cooked Italian meatballs may be used for a faster version.