There is something incredibly comforting and satisfying about a warm bowl of soup that feels like a hug from the inside. Our Easy Meatballs and Vegetables Soup Recipe brings together juicy, tender meatballs and a vibrant mix of fresh vegetables in a savory broth that’s both wholesome and full of flavor. It’s a perfect dish to nourish your body and soul on any day, whether you’re looking for a simple weeknight meal or a cozy dish to share with loved ones.
Ingredients You’ll Need
Gathering the right ingredients for this Easy Meatballs and Vegetables Soup Recipe is simpler than you might think. Each component plays an important role in creating the perfect balance of taste, texture, and color — from the juicy meatballs to the fresh crunch of vegetables and the aromatic herbs that tie everything together.
- 1 pound ground beef (or ground turkey): Provides the hearty base for the meatballs with rich flavor and protein.
- 1/2 cup breadcrumbs: Helps bind the meatballs without making them dense.
- 1/4 cup grated Parmesan cheese: Adds a subtle salty and nutty depth to the meatballs.
- 1 large egg: Works as a natural binder ensuring your meatballs hold together.
- 1 teaspoon dried Italian seasoning: Brings classic Mediterranean herbs to flavor the meatballs.
- 1/2 teaspoon garlic powder: Enhances savory notes without overpowering the dish.
- Salt and pepper, to taste: Essential for seasoning and balancing all flavors.
- 1 tablespoon olive oil: Used for browning the meatballs and sautéing vegetables for rich taste.
- 1 medium onion, diced: Creates a sweet and aromatic foundation for the soup.
- 2 carrots, peeled and sliced: Adds natural sweetness and a hearty bite.
- 2 celery stalks, chopped: Brings freshness and a slight peppery crunch.
- 2 cloves garlic, minced: Infuses the broth with enticing garlicky warmth.
- 6 cups low-sodium chicken or vegetable broth: The flavorful liquid base that ties everything together.
- 1 can (14.5 oz) diced tomatoes: Offers bright acidity and a lovely tang to balance the meatballs.
- 1 cup green beans, cut into 1-inch pieces (fresh or frozen): Adds vibrant color and a crisp texture.
- 1 medium zucchini, chopped: Softens nicely, adding subtle sweetness and nutrients.
- 1 cup frozen peas: Pops of sweetness and a delightful contrast in texture.
- 1/2 teaspoon dried basil: Lends aromatic earthy notes reminiscent of an Italian kitchen.
- 1/2 teaspoon dried oregano: Complements the basil to enhance the herbaceous profile.
- Fresh parsley, chopped (optional, for garnish): Adds a fresh, bright finishing touch.
How to Make Easy Meatballs and Vegetables Soup Recipe
Step 1: Make the Meatballs
First things first, let’s craft those juicy meatballs that are the heart of this Easy Meatballs and Vegetables Soup Recipe. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan, egg, Italian seasoning, garlic powder, along with salt and pepper. Be gentle when mixing — overworking can make the meatballs tough. Shape the mixture into small, bite-sized meatballs approximately one inch in diameter. Setting them aside for the moment gets you ready for the next flavorful phase.
Step 2: Brown the Meatballs
Next, heat olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches so they get that beautiful golden crust on all sides, about 4 to 5 minutes each batch. This step not only locks in flavor but adds an irresistible texture that holds up in the soup. Once browned, transfer the meatballs to a plate and keep them warm for later.
Step 3: Sauté the Vegetables
Using the same pot with those delicious brown bits left behind, toss in diced onion, carrots, and celery. Sauté over medium heat for about 3 to 4 minutes, letting the vegetables soften and release their natural sweetness. Add minced garlic and cook for just another minute — this gentle infusion builds a fragrant soup base that sets your Easy Meatballs and Vegetables Soup Recipe apart.
Step 4: Add the Broth and Tomatoes
Pour in the chicken or vegetable broth followed by the canned diced tomatoes with their juices. Stir to combine all the layers of flavor building up in your pot. This liquid foundation is where all the magic will happen as your soup simmers and melds together.
Step 5: Simmer the Soup
Gently return the browned meatballs to the pot, then add green beans, zucchini, and peas along with dried basil, oregano, and a pinch of salt and pepper. Stir everything carefully and bring the soup to a simmer. Let the pot bubble away uncovered for 20 to 25 minutes — during this time, the vegetables soften and the meatballs finish cooking, releasing savory juices that enrich the broth.
Step 6: Finish and Serve
Before serving, give your soup a taste and adjust seasoning with salt and pepper if necessary. Ladle the steaming soup into bowls and consider garnishing with chopped fresh parsley to brighten the dish visually and with fresh herbal notes. You’re now ready to enjoy the comfort and nourishment packed into this Easy Meatballs and Vegetables Soup Recipe.
How to Serve Easy Meatballs and Vegetables Soup Recipe
Garnishes
A sprinkle of fresh parsley not only adds a pop of color but a fresh brightness that lifts the flavors of the soup. For an extra touch, a grating of Parmesan directly over the bowl can add a creamy, savory finish that makes every spoonful even more satisfying.
Side Dishes
This soup pairs beautifully with warm, crusty bread or soft dinner rolls to soak up the flavorful broth. A simple green salad with a light vinaigrette can complement the warmth of the soup, balancing the richness and adding a fresh crunch to your meal.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini pumpkins or sturdy bread bowls to impress guests or delight kids. Adding a dollop of pesto on top just before serving gives a vibrant herbal punch, while a sprinkle of red pepper flakes can add an exciting hint of heat for those who crave spice.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often develop even more beautifully after resting overnight — just remember to keep the meatballs submerged in the broth to maintain their tenderness.
Freezing
This Easy Meatballs and Vegetables Soup Recipe freezes exceptionally well. Allow it to cool completely, then transfer to freezer-safe containers or bags. It will keep beautifully for up to 3 months, making it a perfect make-ahead meal on busy days.
Reheating
Reheat frozen or refrigerated soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid high heat to keep the meatballs tender and vegetables from breaking apart. You can also microwave individual servings for convenience.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a healthier alternative that works perfectly in this Easy Meatballs and Vegetables Soup Recipe without sacrificing flavor. Just be sure not to overcook the turkey meatballs to keep them juicy.
What can I substitute if I don’t have breadcrumbs?
You can use crushed crackers, oats, or even cooked quinoa as a binder in the meatballs. These alternatives will maintain the texture and absorb moisture well, keeping the meatballs tender.
Is this soup suitable for freezing?
Yes, this soup freezes wonderfully. Meatballs may absorb broth flavors a bit more after freezing but will remain delicious. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Can I make this recipe vegetarian?
For a vegetarian version, skip the meatballs and add more hearty vegetables or plant-based protein like lentils or chickpeas. Use vegetable broth to keep all flavors robust and satisfying.
How spicy is this soup?
By default, this Easy Meatballs and Vegetables Soup Recipe is mild and comforting. You can easily add crushed red pepper flakes or a dash of hot sauce during cooking or at the table to adjust the heat level to your liking.
Final Thoughts
This Easy Meatballs and Vegetables Soup Recipe is one of those dishes that feels simultaneously cozy and vibrant, simple yet bursting with wholesome goodness. It’s the kind of recipe you want to keep in your back pocket for those comforting meals that bring family and friends together. I truly hope you give it a try and enjoy every spoonful as much as I do.
Print
Easy Meatballs and Vegetables Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and comforting Easy Meatballs and Vegetables Soup featuring tender homemade meatballs simmered with fresh vegetables in a flavorful broth. Perfect for a wholesome weeknight dinner or meal prep, this soup blends savory Italian spices with nutritious ingredients for a satisfying and healthy meal.
Ingredients
Meatballs
- 1 pound ground beef (or ground turkey)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups low-sodium chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
- 1 medium zucchini, chopped
- 1 cup frozen peas
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Make the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined, but don’t overwork the meat. Shape the mixture into small meatballs, about 1 inch in diameter, and set aside.
- Brown the Meatballs: Heat the olive oil in a large pot or Dutch oven over medium heat. Working in batches, brown the meatballs on all sides (about 4-5 minutes). Remove the meatballs from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until the vegetables begin to soften. Add the minced garlic and sauté for another minute until fragrant.
- Add the Broth and Tomatoes: Pour in the chicken or vegetable broth and add the diced tomatoes with their juices. Stir to combine.
- Simmer the Soup: Return the browned meatballs to the pot, along with the green beans, zucchini, and peas. Add the dried basil, oregano, salt, and pepper. Stir everything together, then bring the soup to a simmer. Let it cook uncovered for 20-25 minutes, or until the vegetables are tender and the meatballs are cooked through.
- Finish and Serve: Taste the soup and adjust the seasoning with more salt and pepper, if needed. Ladle the soup into bowls and garnish with fresh parsley (if desired).
Notes
- You can substitute ground turkey for ground beef to make a leaner version of the meatballs.
- Use gluten-free breadcrumbs if you require a gluten-free dish.
- For a vegetarian twist, replace meatballs with plant-based meat alternatives and use vegetable broth.
- Leftovers keep well refrigerated for up to 3 days and also freeze well for up to 2 months.
- Feel free to add other vegetables like spinach, kale, or bell peppers based on your preference.
