Hearty Meatball and Vegetable Soup

Cozy up with a bowl of this **Hearty Meatball and Vegetable Soup**, the ultimate comfort food that's as nourishing as it is satisfying. Each spoonful is packed with tender, flavor-packed beef meatballs, aromatic Italian herbs, and a vibrant medley of fresh vegetables like carrots, celery, zucchini, and spinach. The tomato-infused broth, enriched with a touch of grated Parmesan, creates a rich, savory base that ties all the flavors together. This one-pot recipe is easy to prepare and perfect for meal prepping, offering a wholesome dinner option the whole family will love. Whether you're warming up on a chilly evening or serving guests a rustic, homemade dish, this soup delivers hearty, wholesome goodness in every bite.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 500 grams ground beef
• 60 grams breadcrumbs
• 1 large egg
• 2 garlic clove, minced
• 50 grams parmesan cheese, grated
• 1 teaspoon dried Italian seasoning
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 2 tablespoons tomato paste
• 1 liter chicken or beef broth
• 500 milliliters water
• 1 bay leaf
• 100 grams spinach leaves, roughly chopped
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated Parmesan cheese, Italian seasoning, salt, and black pepper. Mix well until everything is evenly incorporated.

Step 2

Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a tray. You should get around 24 meatballs.

Step 3

In a large pot, heat olive oil over medium-high heat. Add the meatballs in batches, ensuring not to overcrowd the pot. Brown the meatballs on all sides, about 5 minutes per batch. Remove meatballs and set aside.

Step 4

In the same pot, add diced onion, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5 minutes.

Step 5

Add diced zucchini and cook for another 2 minutes.

Step 6

Stir in tomato paste and cook for 1 minute, allowing the paste to cook down slightly.

Step 7

Pour in the chicken or beef broth and water. Add the bay leaf and return the browned meatballs to the pot.

Step 8

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20 minutes until meatballs are cooked through and vegetables are tender.

Step 9

Remove and discard the bay leaf. Stir in the chopped spinach and allow it to wilt, about 2 minutes.

Step 10

Adjust the seasoning with additional salt and pepper to taste if needed.

Step 11

Garnish with chopped fresh parsley before serving. Enjoy your hearty meatball and vegetable soup!

Nutrition Facts

Serving size	(2920.4g)

Amount per serving	% Daily Value*
Calories	2319.9

Total Fat 159.8g	0%
Saturated Fat 57.7g	0%
Polyunsaturated Fat 4.6g
Cholesterol 614.7mg	0%
Sodium 10904.8mg	0%
Total Carbohydrate 94.8g	0%
Dietary Fiber 15.9g	0%
Total Sugars 25.7g
Protein 136.4g	0%

Vitamin D 84.7IU	0%
Calcium 1071.4mg	0%
Iron 20.9mg	0%
Potassium 3541.7mg	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: 60.9%

Protein: 23.1%

Carbs: 16.0%