Dairy-Free Hearty Meatball and Potato Soup

Warm up with a bowl of Dairy-Free Hearty Meatball and Potato Soup, a comforting and nourishing dish that's perfect for weeknight dinners and cozy gatherings. This vibrant, rustic recipe features tender homemade meatballs crafted from a flavorful blend of ground beef, ground pork, and aromatic herbs, all simmered alongside hearty russet potatoes and a medley of vegetables in a rich chicken broth. Completely free of dairy, it's a wholesome option for those with dietary restrictions, yet still full of robust flavor. The soup is seasoned to perfection with garlic, oregano, and basil, and is finished with a sprinkling of fresh parsley for a touch of brightness. Ready in just over an hour, this crowd-pleasing soup delivers satisfying textures and bold flavors, making it a go-to comfort food for any night of the week.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 0.5 pound ground pork
• 1 large egg
• 0.5 cup breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion
• 2 large carrots
• 2 medium celery stalks
• 3 cloves garlic
• 8 cups chicken broth
• 3 medium russet potatoes
• 1 bay leaf
• 0.25 cup fresh parsley

Directions

Step 1

In a large mixing bowl, combine ground beef, ground pork, egg, breadcrumbs, garlic powder, onion powder, dried oregano, dried basil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until well combined.

Step 2

Shape the mixture into 1-inch meatballs and set them aside on a plate.

Step 3

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 4

Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Remove meatballs from the pot and set aside.

Step 5

In the same pot, add chopped yellow onion. Cook until translucent, about 5 minutes.

Step 6

Add diced carrots and celery, and cook for another 5 minutes, stirring occasionally.

Step 7

Stir in minced garlic and cook for 1 minute until fragrant.

Step 8

Pour in the chicken broth, bringing it to a gentle boil.

Step 9

Peel and dice the russet potatoes, then add them to the pot along with the bay leaf.

Step 10

Return the meatballs to the pot, reduce the heat to low, cover, and let the soup simmer for about 30 minutes, or until the potatoes are tender.

Step 11

Season the soup with the remaining salt and pepper to taste.

Step 12

Remove the bay leaf and garnish the soup with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(3675.5g)

Amount per serving	% Daily Value*
Calories	3052.8

Total Fat 167.2g	0%
Saturated Fat 56.8g	0%
Polyunsaturated Fat 4.8g
Cholesterol 744.8mg	0%
Sodium 10809.0mg	0%
Total Carbohydrate 203.7g	0%
Dietary Fiber 21.3g	0%
Total Sugars 29.1g
Protein 195.5g	0%

Vitamin D 53.8IU	0%
Calcium 579.5mg	0%
Iron 26.9mg	0%
Potassium 6838.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 25.2%

Carbs: 26.3%