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Meatball Soup Recipe – Hearty, Comforting, and Packed with Flavor

There is nothing more comforting than a warm bowl of Meatball Soup, filled with tender meatballs, vibrant vegetables, and a rich, savory broth that brings everything together beautifully. This recipe is the perfect combination of homestyle comfort and bold flavor, making it ideal for chilly weather, busy weeknights, or whenever you need a nourishing and satisfying meal. Meatball soup is loved because it feels like a complete meal in one pot. The juicy meatballs provide protein and richness, the vegetables add color and freshness, and the broth ties everything together with a soothing warmth. It’s a dish that appeals to all ages—kids love the mini meatballs, adults enjoy the deep flavor, and everyone appreciates how filling yet balanced it is. This recipe is incredibly flexible, allowing you to adjust the herbs, add pasta, or make it spicy depending on your preference. It reheats well, making it great for meal prep, and the ingredients are simple, wholesome, and easy to find. Let’s dive into this hearty, cozy, and flavor-packed meatball soup!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 pound ground beef or ground chicken
  • 1 egg
  • ½ cup breadcrumbs
  • 2 tablespoons fresh parsley chopped
  • 2 cloves garlic minced
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
Soup Base
  • 1 onion diced
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 6 cups chicken broth or vegetable broth
  • 1 can diced tomatoes optional
  • 1 tablespoon olive oil
Seasonings
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • Salt and pepper to taste
Finishing Touches
  • 2 cups spinach or kale optional
  • Fresh parsley for garnish
  • Parmesan cheese for serving optional

Equipment

  • Large soup pot or Dutch oven
  • Mixing bowl
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Baking sheet (optional for browning meatballs)
  • Ladle
  • Airtight containers for leftovers

Method
 

Step 1: Make the Meatballs
  1. In a mixing bowl, combine ground beef or chicken with breadcrumbs, egg, garlic, parsley, salt, pepper, oregano, and basil. Mix gently until just combined—overmixing makes tough meatballs.
Step 2: Shape the Meatballs
  1. Roll the mixture into small meatballs, about 1 inch in diameter. This size helps them cook evenly and stay tender.
Step 3: Brown the Meatballs (Optional but Recommended)
  1. Heat a tablespoon of olive oil in a pot. Add the meatballs and brown them lightly on all sides for 3–4 minutes. This adds flavor and keeps them from falling apart. Remove them and set aside.
Step 4: Sauté the Vegetables
  1. In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened. Add garlic and sauté for 1 more minute.
Step 5: Add the Broth and Tomatoes
  1. Pour in chicken broth and add diced tomatoes if using. Stir in thyme, oregano, paprika, salt, and pepper.
Step 6: Simmer
  1. Bring the soup to a gentle boil, then reduce heat and simmer for 10 minutes to develop flavor.
Step 7: Add the Meatballs
  1. Return the meatballs to the pot. Cover and simmer for 15 minutes, or until they are fully cooked and tender.
Step 8: Add Greens
  1. Stir in spinach or kale and cook until wilted.
Step 9: Taste and Adjust
  1. Taste the broth and adjust seasoning to your liking—more salt, more pepper, or more herbs.
Step 10: Serve
  1. Serve hot with parsley and optional parmesan cheese.

Notes

🧊 Storage & Reheating
Refrigerator
Store in airtight containers for up to 4 days. Meatballs will absorb some broth, making the soup even more flavorful.
Freezer
Freeze for up to 2 months. Meatballs freeze exceptionally well.
Reheating
Microwave: 1–2 minutes
Stovetop: Simmer over medium heat
Add broth if needed to loosen the soup.
🥄 Variations
Italian Style: Add small pasta like ditalini or orzo.
Spicy Version: Add chili flakes or use spicy beef sausage for meatballs.
Veggie-Heavy: Add zucchini, peas, corn, or potatoes.
Creamy Meatball Soup: Add ½ cup heavy cream at the end.
Herb-Lover’s: Add rosemary or bay leaves while simmering.
Low-Carb: Skip tomatoes and pasta; add more vegetables.
Moroccan Twist: Add cumin and turmeric to the meatballs.
❓ 10 FAQs
1. Can I use chicken instead of beef for the meatballs?
Yes! Chicken meatballs are tender, delicious, and lighter.
2. Can I bake the meatballs?
Absolutely—bake at 400°F (200°C) for 12–15 minutes.
3. Can I freeze the meatballs separately?
Yes—freeze cooked meatballs and add them to soup later.
4. Can I add pasta to the soup?
Yes, but add it during the last 10 minutes of cooking.
5. How do I make the soup thicker?
Mash a few meatballs or potatoes to naturally thicken the broth.
6. What vegetables work best?
Carrots, celery, potatoes, zucchini, and spinach work beautifully.
7. Is this recipe kid-friendly?
Yes—kids love the mini meatballs and mild flavor.
8. Can I make it spicy?
Yes—add chili flakes or use spicy chicken sausage.
9. Can I use frozen meatballs?
You can, but homemade meatballs taste much better.
10. Does the soup taste better the next day?
Absolutely—the flavors deepen, and the broth becomes richer.
🏁 Conclusion
This Meatball Soup Recipe is one of the best comforting meals you can prepare for your family. Rich, hearty, and satisfying, it brings together tender meatballs, flavorful vegetables, and a savory broth into a complete, nourishing dish. Whether you’re cooking for a busy weeknight, warming up on a cold day, or preparing meals for the week, this soup offers the perfect blend of flavor, simplicity, and comfort.
Every spoonful delivers warmth and satisfaction. Serve it with crusty bread, fresh herbs, or grated cheese, and enjoy a meal that tastes homemade, wholesome, and incredibly delicious.