Meatball Soup
This Meatball Soup brings Italian-inspired comfort to your table with its tender Italian Meatball components and vibrant vegetable blend. The homemade meatballs, enriched with Parmesan and fresh herbs, harmonize with a rich beef broth, tangy tomatoes, and colorful veggies like zucchini and carrots. Its one-pot preparation makes cleanup a breeze, and its adaptability allows you to tweak spices or ingredients to your liking. Perfect for a light summer dinner or a make-ahead meal, this Meatball Soup delivers warmth and flavor in every bite.
Ingredients
For the Meatballs:
- 10 oz lean ground beef or ground turkey for a lighter option
- 1/4 cup breadcrumbs
- 1 egg
- 2 tbsp grated Parmesan cheese
- 1 tbsp fresh mint chopped
- 1 tsp ground cumin
- 1 tsp black pepper
- 1/3 cup grated potato for tenderness
- Salt to taste
For the Soup:
- 1 tbsp olive oil
- 1 onion finely chopped
- 1 small carrot chopped
- 1 1/2 potatoes diced into small cubes
- 2 garlic cloves minced
- 1 small tomato blended or finely chopped
- 4 –5 cups beef broth adjust for desired thickness
- 1 tsp dried oregano
- 1 small zucchini chopped
- 1 tbsp red chili finely chopped (optional, for heat)
- Handful of fresh basil finely chopped
- 1 egg yolk for a silky texture
- 1 –2 tsp lemon juice or vinegar
- Salt and black pepper to taste
Instructions
- Prepare the Meatballs: In a large bowl, combine 10 oz ground beef, 1/4 cup breadcrumbs, 1 egg, 2 tbsp Parmesan, 1 tbsp mint, 1 tsp cumin, 1 tsp black pepper, 1/3 cup grated potato, and a pinch of salt. Mix gently until just combined. Form into 1-inch meatballs (about 16-20) and set aside.
- Sauté Aromatics: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion, 2 minced garlic cloves, 1 chopped carrot, and 1 tbsp red chili (if using). Cook for 5-7 minutes until softened and fragrant.
- Build the Soup Base: Add 4–5 cups beef broth, 1 blended tomato, 1 tsp oregano, and 1 1/2 diced potatoes. Stir and bring to a gentle simmer.
- Cook the Meatballs: Carefully add meatballs one by one to the simmering broth. Cook for 10-12 minutes until meatballs are cooked through and potatoes are tender.
- Add Final Touches: Stir in 1 chopped zucchini and cook for 3-5 minutes until just tender. In a small bowl, whisk 1 egg yolk with 1–2 tsp lemon juice or vinegar; slowly stir into the soup for a velvety finish. Add a handful of chopped basil, then season with salt and black pepper to taste.
- Serve: Ladle into bowls, garnish with extra Parmesan or basil, and enjoy as a flavorful Italian Meatball Soup for a cozy summer dinner.
Notes
- Soft Meatballs: Avoid overmixing the meatball mixture to keep Italian Meatball texture tender.
- Broth Balance: Use 4 cups broth for a heartier soup or 5 for a lighter Meatball Soup.
- Fresh Veggies: Add zucchini late to maintain a slight crunch in this summer dinner.
- Season to Taste: Adjust salt, pepper, or lemon juice at the end for perfect flavor harmony.
- Prep in Advance: Form meatballs ahead and refrigerate for up to 24 hours to streamline cooking.