Vegetarian Hearty Meatball and Potato Soup

Warm up with a comforting bowl of Vegetarian Hearty Meatball and Potato Soup, a soul-satisfying recipe that blends rich, savory flavors with wholesome ingredients. This one-pot wonder features tender potatoes, hearty vegetarian meatballs, and vibrant veggies like carrots, celery, and peas simmered in a fragrant vegetable broth seasoned with thyme, oregano, and a hint of garlic. Ready in just an hour, this nourishing soup is perfect for cozy family dinners or a make-ahead meal for the week. Garnished with fresh parsley and served with crusty bread, it’s a delicious and protein-packed meatless twist on a classic comfort food. Ideal for vegetarians and soup lovers alike, this recipe is bound to become a new favorite!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Yellow onion, chopped
• 3 Garlic cloves, minced
• 2 medium Carrots, diced
• 2 Celery stalks, diced
• 4 medium Potatoes, peeled and diced
• 6 cups Vegetable broth
• 1 15-ounce can Canned diced tomatoes
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 pound Frozen vegetarian meatballs
• 1 cup Frozen peas
• 0.25 cup Chopped fresh parsley, for garnish

Directions

Step 1

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Step 2

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 3

Stir in the diced carrots and celery, and cook for another 5 minutes until the vegetables begin to soften.

Step 4

Add the diced potatoes to the pot, and pour in the vegetable broth. Stir in the canned diced tomatoes with their juices.

Step 5

Season the mixture with dried thyme, dried oregano, bay leaf, salt, and black pepper.

Step 6

Bring the soup to a boil, then reduce the heat to a simmer and cover the pot. Let it cook for 20 minutes, or until the potatoes are tender.

Step 7

Gently add the frozen vegetarian meatballs and frozen peas to the soup. Simmer for an additional 10 minutes until the meatballs are heated through and the peas are tender.

Step 8

Remove the bay leaf before serving and adjust the seasoning with additional salt and pepper if needed.

Step 9

Ladle the soup into bowls and garnish with chopped fresh parsley.

Step 10

Serve the soup hot, accompanied by crusty bread if desired.

Nutrition Facts

Serving size	(3856.0g)

Amount per serving	% Daily Value*
Calories	2704.6

Total Fat 93.5g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 10.6g
Cholesterol 8.5mg	0%
Sodium 8711.6mg	0%
Total Carbohydrate 365.3g	0%
Dietary Fiber 73.0g	0%
Total Sugars 69.9g
Protein 108.5g	0%

Vitamin D 0IU	0%
Calcium 1085.9mg	0%
Iron 32.9mg	0%
Potassium 9705.9mg	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: 30.7%

Protein: 15.9%

Carbs: 53.4%