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A steaming bowl of classic meatball vegetable soup with carrots and fresh parsley
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Classic Meatball Vegetable Soup

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 6 servings
Calories: 350kcal

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.