Vegetable and MeatballĀ Soup

September 20, 2015
0 Ratings
Author Notes

Using ground meat to make savory meatballs for this one pot soup means less cooking time. Carrots, onion, celery and potato round out this hearty soup, but you can easily substitute any veggies you have on hand. —Becky G

  • Serves 6
  • 1.5 pounds Ground Meat (beef, chicken, turkey)
  • 1 cup Grated Parmesan Cheese
  • 1 tablespoon Better Than Boulion (flavor of your choice)
  • 3 tablespoons Butter
  • 1 Large Onion
  • 5 Large Carrots
  • 5 Stalks Celery
  • 5 Potatoes (any variety works)
  • 1 14 oz Can Diced Tomato
  • 1 32 oz Box Beef Stock (homemade if you have it)
In This Recipe
  1. Combine first 5 ingredients in a bowl and mix together until well incorporated. Bread crumbs and egg have been omitted in this meatball mix as they would make the meatballs fall apart in the soup.
  2. Form meatballs into desired size. Heat Oil or butter in large soup pot or dutch oven over medium heat. Brown meatballs on all sides. They do not need to be cooked through as they will simmer in the soup later and finish cooking. If there is a lot of grease in the pot, drain it off.
  3. Melt butter and add onion, celery and carrot. Cook 5 - 8 minutes or until tender. Add tomato, beef broth and meatballs. Bring to a simmer and cook with cover offset on the pot for 20 to 30 minutes or until veggies are tender.
  4. While soup is simmering, dice potatoes to similar size of other veggies. To peel or not to peel is up to you. Add potatoes and continue to simmer 15 to 20 more minutes or until potatoes are tender.
  5. Salt and pepper to taste.
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