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Meatball and veggy soup
Meatball and veggy soup

Meatball and veggy soup
The Story Behind the Pot: Meatball and Veggie Soup has a history as rich and diverse as the ingredients that compose it. Across cultures and cuisines, variations of this beloved dish have graced family tables and dinner parties for…
Meatball and veggy soup
Source
Ingredients:
1
Servings
  • 1
    lb
     ground beef or turkey
  • 1
    item
     egg
  • 60
    ml
     breadcrumbs
  • 60
    ml
     grated parmesan cheese
  • 1
    tsp
     garlic powder
  • 1
    item
     salt and pepper to taste
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 2
    item
     carrots, diced
  • 2
    item
     celery stalks, diced
  • 2
    clove
     garlic, minced
  • 1440
    ml
     beef or vegetable broth
  • 480
    ml
     diced tomatoes (canned or fresh)
  • 480
    ml
     chopped spinach or kale
Meatball and veggy soup
Instructions:
  1. In a large bowl, combine the ground meat, egg, breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper. Mix until well combined, then shape into small meatballs.
  2. Heat the olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove from the pot and set aside.
  3. In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté until softened and fragrant.
  4. Pour in the beef or vegetable broth and diced tomatoes, stirring to combine. Bring the soup to a simmer.
  5. Return the meatballs to the pot and let the soup simmer for about 15-20 minutes, or until the meatballs are cooked through and the vegetables are tender.
  6. Stir in the chopped spinach or kale, allowing it to wilt into the soup.
  7. Adjust seasoning with salt, pepper, and any optional herbs or spices.
  8. Serve hot, garnished with additional Parmesan cheese and fresh herbs if desired.
  • 1
    lb
     ground beef or turkey
  • 1
    item
     egg
  • 60
    ml
     breadcrumbs
  • 60
    ml
     grated parmesan cheese
  • 1
    tsp
     garlic powder
  • 1
    item
     salt and pepper to taste
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 2
    item
     carrots, diced
  • 2
    item
     celery stalks, diced
  • 2
    clove
     garlic, minced
  • 1440
    ml
     beef or vegetable broth
  • 480
    ml
     diced tomatoes (canned or fresh)
  • 480
    ml
     chopped spinach or kale
1
Servings
0

In a large bowl, combine the ground meat, egg, breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper. Mix until well combined, then shape into small meatballs.

Heat the olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove from the pot and set aside.

In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté until softened and fragrant.

Pour in the beef or vegetable broth and diced tomatoes, stirring to combine. Bring the soup to a simmer.

Return the meatballs to the pot and let the soup simmer for about 15-20 minutes, or until the meatballs are cooked through and the vegetables are tender.

Stir in the chopped spinach or kale, allowing it to wilt into the soup.

Adjust seasoning with salt, pepper, and any optional herbs or spices.

Serve hot, garnished with additional Parmesan cheese and fresh herbs if desired.

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