Hearty Meatball Soup

When a pot of Meatball Soup starts bubbling away, your kitchen turns into the coziest spot in the house. This belly-warming dish brings together juicy, well-seasoned meatballs with a flavorful, veggie-packed broth that's light enough for a weeknight but filling enough for dinner guests. I've tweaked this soup over countless family get-togethers, striking just the right balance between easy prep and knockout taste.

My grandma would whip up something like this soup whenever family members caught a cold, claiming the steamy broth could fix anything. While I can't back up her medical theories, I know a hot bowl of these meatballs in broth still cheers everyone up when the weather turns nasty.

Key Ingredients and Shopping Advice

• Ground Beef: Pick 80/20 or 85/15 fat content for juicy, tasty meatballs. Combining beef with pork makes them even more flavorful.
• Breadcrumbs: Regular breadcrumbs let you handle the seasoning yourself. Try Panko or quick oats for a different texture.
• Vegetables: Carrots, celery, and onions create the flavor foundation. Look for crisp, fresh veggies for better taste and bite.
• Chicken Broth: Go for low-sodium versions to manage salt levels yourself. Nothing beats homemade broth for depth.

Pin it

Fresh meat makes all the difference in this soup. If you can get ground beef from your local butcher rather than pre-packaged, your meatballs will turn out much more tender.

Step-by-Step Cooking Guide

Mix Your Meatball Ingredients:

Grab a large bowl and combine 1 lb ground beef, 1/3 cup breadcrumbs, 1 beaten egg, 1 small grated onion, 1 minced garlic clove, 2 tbsp chopped parsley, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. Mix lightly with your hands to keep the meatballs soft.

Shape Even-Sized Meatballs:

Wet your hands slightly and roll the meat mix into 1-inch balls. A cookie scoop works great for consistent sizes. Put them aside on a plate.

Get a Good Sear:

Pour 2 tbsp olive oil into a Dutch oven over medium heat. Brown the meatballs in small batches for about 1-2 minutes on each side, then set them aside.

Create the Flavor Base:

Using the same pot, cook 1 diced onion, 2 diced carrots, and 2 diced celery stalks until soft, about 5-6 minutes. Toss in 2 minced garlic cloves and cook another minute.

Unlock Hidden Flavors:

Pour in 1/4 cup chicken broth and scrape all the browned bits from the bottom of the pot. Let it bubble for 30 seconds.

Make Your Soup Base:

Add one 14.5-oz can diced tomatoes with their juice and the remaining 6 cups chicken broth. Drop in 1 bay leaf, 1 tsp dried thyme, 1/2 tsp salt, and 1/2 tsp black pepper. Bring everything to a gentle bubble.

Add Meatballs Back In:

Put the meatballs and any juices back into the pot. Half-cover and let simmer for 20-25 minutes until the meatballs are fully cooked.

Adjust Your Seasonings:

Fish out the bay leaf. Give it a taste and add more salt or pepper if needed. A tablespoon of tomato paste or fresh lemon juice can brighten things up.

Dish It Up:

Scoop into bowls making sure everyone gets their fair share of meatballs. Top with fresh parsley and grated Parmesan. Don't forget crusty bread for dipping.

I learned about the magic of properly browning meatballs completely by chance. One day I let them get darker than usual, and the soup turned out incredibly rich. Now I make sure to get a good sear every single time.

When I first served this soup to my kids, I was sure they'd pick out all the veggies. Surprisingly, they cleaned their bowls and even asked for more 'soup with the orange bits.' It's now our go-to dinner when temperatures drop.

Pin it

Frequently Asked Questions

→ Can I prepare this soup in advance?

Of course! The flavors become even better after resting. You can make it 1–2 days ahead and keep it refrigerated in a sealed container. Gently reheat it on the stove when ready. It also freezes well for up to 3 months—just defrost in the fridge before warming.

→ Can I switch the type of meat used?

Sure thing! While beef works great, you can use ground turkey, pork, chicken, or a mix. With lean meats like turkey or chicken, a splash of olive oil in the mix can keep them juicy.

→ How can I make the soup more filling?

Try adding cooked pasta, rice, or diced potatoes to bulk it up. Extra veggies like spinach, zucchini, or kale work too. For extra protein, toss in beans or chickpeas.

→ Any tips to keep meatballs soft and not dense?

Don’t overmix the meat or press it too firmly when shaping. Handle them gently with wet hands. Simmering them in the soup instead of cooking fully beforehand also keeps them moist.

→ What goes well with this kind of soup?

Pair it with crusty bread or garlic bread for dipping. A green salad with a light vinaigrette is a great side. You can also serve it over pasta or rice, and a sprinkle of Parmesan adds a tasty topping.