There’s nothing quite like a steaming bowl of Easy Meatballs and Vegetables Soup to usher in comfort and pure coziness. This soup brings together plump homemade meatballs, a garden’s worth of bright veggies, and a rich, savory broth—delivering a meal that feels both nostalgic and exciting. Whether you need a simple weeknight dinner, a hearty lunch, or a family favorite to share, this soup has it all: vibrant color, satisfying protein, and a medley of textures with every spoonful. You’ll find that this recipe isn’t just wholesome; it’s also incredibly flexible and surprisingly simple to make from scratch.
Ingredients You’ll Need
Each ingredient in this recipe plays a starring role in creating the signature taste and comforting aroma of Easy Meatballs and Vegetables Soup. You’ll love how the classic pantry staples and fresh produce work together to produce hearty, colorful bowls you’ll want to revisit again and again.
- Ground beef (1 pound): Go for 85-90% lean for perfect tenderness and juiciness in your meatballs.
- Breadcrumbs (1/4 cup): Lighten and bind the meatballs so they’re soft but never mushy.
- Egg (1): Acts as the glue that keeps your meatballs together in the bubbling broth.
- Grated Parmesan cheese (1/4 cup): Infuses the meatballs with a salty, savory kick—don’t skip this if you love extra flavor.
- Italian seasoning (1 teaspoon): Provides that unmistakable herby aroma that says, “home-cooked and delicious.”
- Salt (1/2 teaspoon): Balances all the ingredients, bringing forward their natural flavors.
- Black pepper (1/4 teaspoon): Adds a subtle warmth to the meatballs and the finished soup.
- Olive oil (1 tablespoon): Helps the onions sweat and turns up the richness right from the start.
- Onion, diced (1 small): Offers foundational sweetness and body to the broth.
- Garlic, minced (2 cloves): Perfumes the soup with a mouthwatering, savory sharpness.
- Carrots, peeled and sliced (3): Lend color, sweetness, and a gentle crunch to each bite.
- Celery stalks, sliced (2): Infuse the soup with subtle, classic soup flavor and balance the sweetness of carrots.
- Zucchini, diced (1): Softens beautifully into the broth, soaking up all those herby flavors.
- Diced tomatoes, canned (14.5 ounces): Bring acidity and a lovely tomato tang that ties everything together.
- Beef or chicken broth (6 cups): The heart of the soup—choose chicken for a lighter flavor or beef for more depth.
- Dried basil (1 teaspoon): Adds fresh, slightly sweet herbal notes to the broth.
- Dried thyme (1/2 teaspoon): For mellow earthiness and complexity that complements the beef and veggies.
- Salt and pepper to taste: Make it your own—taste the soup near the end and adjust as needed.
- Green beans, trimmed and cut (1 cup): Add a delicate snap and fresh green flavor that brightens up the bowl.
- Baby spinach, optional (2 cups): Toss in at the end for bonus greens and extra nutrients; it wilts in seconds.
- Fresh parsley, chopped, for garnish: A finishing touch for freshness and color right before serving.
How to Make Easy Meatballs and Vegetables Soup
Step 1: Mix and Shape the Meatballs
Begin by combining your ground beef, breadcrumbs, egg, grated Parmesan, Italian seasoning, salt, and black pepper in a large bowl. Mix gently—don’t overwork it, or the meatballs might turn dense instead of tender. Once you have an even mixture, roll it into small 1-inch meatballs and set them aside. This step sets the stage for the true character of your Easy Meatballs and Vegetables Soup: juicy, flavorful bites scattered throughout every bowl.
Step 2: Sauté the Aromatics
Heat up that olive oil in a large soup pot over medium heat. Once shimmering, toss in the diced onion and let it soften for 2 to 3 minutes, stirring occasionally to prevent browning. Add the minced garlic, sliced carrots, and celery, and sauté for an additional 5 minutes. The kitchen will start to smell absolutely mouthwatering as these aromatics cook down and release their sweet, savory flavors.
Step 3: Build the Broth and Add Veggies
Add the diced zucchini, canned tomatoes (juice and all), broth, basil, thyme, a pinch of salt, and some freshly cracked pepper to the pot. Stir well to combine. Bring the mixture to a rolling boil, allowing all the flavors to start mingling and building that savory, tomato-herb base that makes Easy Meatballs and Vegetables Soup irresistible.
Step 4: Simmer with the Meatballs
Now, carefully drop your prepared meatballs into the bubbling soup one by one. Reduce the heat to a steady simmer so the meatballs cook through gently, giving them time to soak up flavor from the broth without falling apart. Let the soup simmer uncovered for about 20 minutes, enjoying the transformation as the meatballs turn tender and the broth develops a beautiful golden hue.
Step 5: Add the Finishing Vegetables and Spinach
Stir in the green beans and simmer for another 10 minutes. This ensures they stay perfectly crisp-tender—not mushy. If you’re adding spinach for that gorgeous pop of green and a nutrition boost, just toss it in right before serving and let it wilt in the heat of the soup. Don’t forget a final taste and any last pinches of salt or pepper. Ladle piping hot Easy Meatballs and Vegetables Soup into bowls, and get ready for the best part: garnishing!
How to Serve Easy Meatballs and Vegetables Soup
Garnishes
Top your soup with freshly chopped parsley or a flurry of extra Parmesan for a fresh, herby finish. A drizzle of extra-virgin olive oil right before serving adds both richness and a restaurant-worthy sheen. Cracked black pepper or a squeeze of lemon juice on top can bump up the brightness if you crave a little extra zing.
Side Dishes
Pairing your Easy Meatballs and Vegetables Soup with rustic bread like a warm baguette, garlic toast, or even a cheesy breadstick is absolute perfection—you’ll want something to soak up that savory broth. For a lighter accompaniment, try a crisp green salad tossed with a simple vinaigrette; the freshness balances the soup’s heartiness wonderfully.
Creative Ways to Present
For family-style flair, serve the soup in a big Dutch oven right from the center of the table with a ladle for everyone to help themselves. If you’re entertaining, opt for wide, shallow bowls—which allow the vivid vegetables and meatballs to shine—or go mini with small mugs or jars for a fun appetizer. Don’t be afraid to let those colors and textures be the star!
Make Ahead and Storage
Storing Leftovers
Cool any leftover Easy Meatballs and Vegetables Soup to room temperature before transferring it to airtight containers. Pop them into the fridge and your soup will be delicious for up to 4 days. If the soup thickens overnight, simply loosen it up with a splash of broth or water when reheating.
Freezing
One of the best things about this recipe is that it freezes like a dream. Let the soup cool completely, portion it into freezer-safe containers or resealable bags, and stack them flat for easy storage. The meatballs hold up beautifully, and you’ll thank yourself later for having a ready-made homemade meal in your freezer for up to 3 months.
Reheating
To reheat, simply return your Easy Meatballs and Vegetables Soup to a saucepan set over medium heat. If it’s frozen, thaw overnight in the fridge or gently rewarm from frozen, adding a bit of water or broth as needed. Stir occasionally and heat until the meatballs are hot and everything is bubbly—then serve it up just like new.
FAQs
Can I use ground turkey or chicken to make the meatballs?
Absolutely! Ground turkey or chicken are excellent swaps for ground beef and will create a lighter version of Easy Meatballs and Vegetables Soup. They remain flavorful and tender, plus these alternatives pair beautifully with the herby broth and veggies.
What’s the best way to ensure my meatballs don’t fall apart in the soup?
The trick is to mix until just combined when shaping your meatballs, and be careful not to overwork the meat. Make sure your mixture isn’t too wet or too dry—if needed, add a bit more breadcrumbs or a splash of broth. Drop them gently into the boiling soup and simmer; there’s no need to brown them beforehand, which keeps this recipe so wonderfully simple.
Is Easy Meatballs and Vegetables Soup gluten-free?
It can be! Just swap in your favorite gluten-free breadcrumbs and double check that your broth is gluten-free. You’ll still get all the comfort and flavor of the original recipe, without any wheat.
Can I make Easy Meatballs and Vegetables Soup with frozen vegetables?
Definitely. Frozen carrots, beans, or even canned tomatoes work well as substitutes when you’re short on fresh produce. Just add them as you would the fresh versions, adjusting the simmer time lower if they’re already soft, and enjoy the convenience—they taste fantastic.
What other veggies can I use?
Feel free to get creative! Corn, peas, bell peppers, or even chopped kale can be stirred in for more color and flavor. This soup is all about flexibility—mix in whatever seasonal vegetables you love or need to use up.
Final Thoughts
There’s a reason Easy Meatballs and Vegetables Soup is a regular in my kitchen: it’s nourishing, incredibly satisfying, and always gets rave reviews. Whether you’re making it for family, friends, or just yourself, it’s a simple way to bring big smiles and big comfort to the table. So go ahead, gather your ingredients, and dive into a bowl of homemade goodness—your next favorite cozy meal awaits!
Print
Easy Meatballs and Vegetables Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Easy Meatballs and Vegetables Soup is a hearty and comforting one-pot meal that is perfect for a cozy night in. Tender meatballs, nutritious vegetables, and flavorful broth come together to create a satisfying dish that the whole family will love.
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 (14.5-ounce) can diced tomatoes
- 6 cups beef or chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups baby spinach (optional)
- Chopped fresh parsley for garnish
Instructions
- Prepare the Meatballs: In a bowl, combine the ground beef, breadcrumbs, egg, Parmesan, Italian seasoning, salt, and pepper. Roll into small 1-inch meatballs.
- Cook the Soup: Heat olive oil in a large pot. Cook onion until softened. Add garlic, carrots, celery, zucchini, tomatoes, broth, basil, thyme, salt, and pepper. Bring to a boil. Add meatballs and simmer for 20 minutes. Stir in green beans and cook for an additional 10 minutes. Add spinach before serving.
- Serve: Garnish with parsley and serve hot.
Notes
- You can use ground turkey or chicken for a lighter version.
- Frozen vegetables work well in place of fresh.
- This soup freezes beautifully—just cool completely before storing.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
