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
Scale
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
