Winter evenings call for something truly soul-warming and filling. There is nothing like the smell of savory broth simmering on a cold day. This Classic Meatball Vegetable Soup is exactly what your family needs right now.
You can skip the canned stuff tonight. This recipe delivers a fresh, homemade taste with very little effort. It is the ultimate comfort food for busy parents and beginner cooks alike.
Why This Recipe Is a Winner
This soup is a complete meal in one single pot. It is budget-friendly and uses simple ingredients from your pantry. You get tender meatballs and soft vegetables in every single bite.
It is perfect for those busy winter weeknights when time is short. Your kids will love the tiny, bite-sized meatballs. It feels special but stays completely approachable for any home cook.
Simple Cooking Method
Making meatballs from scratch might sound intimidating, but it is actually very easy. You just mix, roll, and brown them quickly in the pot. The vegetables sauté in the same flavorful oils for extra depth.
Once the broth goes in, the stove does all the hard work. You can relax while the flavors meld together beautifully. Even a beginner can master this one-pot wonder with total confidence.
Ingredients You’ll Need
We use a blend of beef and pork for the juiciest meatballs possible. Most of these items are likely already in your kitchen.
- 250g ground beef
- 250g ground pork
- 0.5 cup breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons whole milk
- 0.25 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 medium carrots, sliced into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1.5 liters beef stock
- 400g canned diced tomatoes
- 1 dried bay leaf
- 0.25 cup fresh parsley, chopped
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Step-by-Step Directions
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, parmesan cheese, dried oregano, salt, and pepper.
- Form the mixture into small meatballs approximately 1 inch (2.5 cm) in diameter.
- Heat olive oil in a large stockpot over medium-high heat. Brown the meatballs in batches until seared on all sides, then remove and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté for 6 to 8 minutes until the vegetables begin to soften.
- Add the minced garlic and cook for 60 seconds until fragrant.
- Pour in the beef stock and diced tomatoes with their juices. Add the bay leaf.
- Return the meatballs to the pot and bring the liquid to a gentle boil.
- Reduce heat to low, cover, and simmer for 25 to 30 minutes until the meatballs are cooked through and vegetables are tender.
- Remove the bay leaf, stir in fresh parsley, and adjust seasoning with salt and pepper before serving.
Best Ways to Enjoy It
Serve this soup warm in large, cozy bowls. A slice of crusty bread is perfect for dipping into the broth. You can also add a sprinkle of parmesan on top.
Pair it with a light side salad for a balanced meal. It is a wonderful way to gather the family around the table. Enjoy the quiet moments and the tender meatballs together.
How to Store Leftovers
This soup actually tastes even better the next day. Store leftovers in an airtight container in the fridge for three days. You can also freeze this soup for up to three months.
Reheat it gently on the stove over medium-low heat. Add a splash of water if the broth gets too thick. It makes a fantastic quick lunch for the following day.
Tips for Best Results
- Don’t skip browning the meatballs because it creates deep flavor.
- Use a small cookie scoop to keep the meatballs the same size.
- Avoid overmixing the meat so the meatballs stay tender and light.
- Brown the meatballs in batches to ensure they sear properly.
- Add a handful of fresh spinach at the end for extra greens.
- Keep the simmer gentle so the meatballs do not break apart.
Ways to Switch It Up
- Swap ground pork for ground turkey for a lighter option.
- Use gluten-free breadcrumbs to make this recipe allergy-friendly.
- Add a half cup of small pasta like ditalini for extra heartiness.
- In the spring, swap carrots for fresh green peas.
Common Questions
Can I make the meatballs ahead of time?
Yes, you can roll the meatballs the night before. Keep them covered in the fridge until you are ready. This makes weeknight cooking even faster.
Will my kids actually eat the vegetables?
Most kids love this soup because the veggies become very soft. The savory meatballs are the main star. It is a great way to serve healthy ingredients.
I hope this cozy Classic Meatball Vegetable Soup brings warmth to your home this winter. It is a simple, honest meal that always tastes like love. Happy cooking!
— Lidia
Ingredients
- 250 g ground beef
- 250 g ground pork
- 0.5 cup breadcrumb s
- 1 large egg , lightly beaten
- 2 tablespoons whole milk
- 0.25 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 medium carrots , sliced into rounds
- 2 stalks celery , sliced
- 3 cloves garlic , minced
- 1.5 liters beef stock
- 400 g canned diced tomatoes
- 1 dried bay leaf
- 0.25 cup fresh parsley, chopped
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, parmesan cheese, dried oregano, salt, and pepper.
- Form the mixture into small meatballs approximately 1 inch (2.5 cm) in diameter.
- Heat olive oil in a large stockpot over medium-high heat. Brown the meatballs in batches until seared on all sides, then remove and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté for 6 to 8 minutes until the vegetables begin to soften.
- Add the minced garlic and cook for 60 seconds until fragrant.
- Pour in the beef stock and diced tomatoes with their juices. Add the bay leaf.
- Return the meatballs to the pot and bring the liquid to a gentle boil.
- Reduce heat to low, cover, and simmer for 25 to 30 minutes until the meatballs are cooked through and vegetables are tender.
- Remove the bay leaf, stir in fresh parsley, and adjust seasoning with salt and pepper before serving.
