Description
When the weather turns chilly or you’re simply craving a comforting one-pot meal, this Easy Vegetable Soup Recipe with Meatballs hits all the right notes.
Ingredients
For the Meatballs:
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- 1 lb ground beef (or ground chicken/turkey for a leaner option)
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- ½ cup breadcrumbs
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- 1 egg
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- 1 tablespoon grated Parmesan cheese
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- 1 teaspoon garlic powder
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- 1 teaspoon dried Italian seasoning
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- Salt and black pepper, to taste
For the Vegetable Soup:
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- 1 tablespoon olive oil
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- 1 small onion, chopped
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- 2 cloves garlic, minced
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- 3 carrots, sliced
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- 2 celery stalks, sliced
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- 1 zucchini, diced
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- 1 can (14.5 oz) diced tomatoes
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- 4 cups chicken or vegetable broth
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- 1 teaspoon dried basil
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- ½ teaspoon thyme
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- Salt and pepper, to taste
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- 1 cup green beans (fresh or frozen)
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- 1 cup corn kernels (optional)
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- 1 tablespoon chopped parsley (for garnish)
Instructions
Step 1: Make the Meatballs
In a large mixing bowl, combine the ground meat, breadcrumbs, egg, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix gently until just combined. Avoid overmixing to keep your tender meatballs juicy and light.
Form into small, bite-sized meatballs and set aside. You can either bake them at 375°F for 15 minutes or brown them in a skillet for extra flavor.
Step 2: Sauté the Vegetables
In your soup pot, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 3 minutes. Stir in the garlic, carrots, and celery, and sauté for 5 more minutes until slightly tender.
Step 3: Add Broth and Simmer
Pour in the diced tomatoes and broth. Stir in the dried basil, thyme, salt, and pepper. Bring to a gentle boil.
Step 4: Add Meatballs and More Veggies
Carefully add your pre-cooked or browned meatballs into the pot. Reduce heat and simmer for 15–20 minutes. Add the zucchini, green beans, and corn during the last 10 minutes of cooking.
Step 5: Serve and Enjoy
Taste and adjust seasonings as needed. Ladle into bowls, top with chopped parsley, and serve warm.
Notes
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- Don’t overmix your meatball mixture—this can make them tough.
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- Use breadcrumbs and egg to keep them moist and help them bind.
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- Pre-cook or brown the meatballs for deeper flavor and to help them hold their shape in the soup.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4–6
- Calories: 320
- Fat: 5g
- Carbohydrates: 22g
- Fiber: 12g
- Protein: 30g
Keywords: Easy Vegetable Soup Recipe with Meatballs