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Veggie Meatball Soup

September 17, 2021 (Last Updated: September 25, 2021)

Veggie Meatball Soup has deliciously tender meatballs, vegetables, all simmered in a wonderfully rich seasoned tomato broth.  This recipe is an easy yet hearty dinner option that’s perfect for any night.

I usually like to make large batches of meatballs to freeze them and pop them out as needed for recipes such as this one. I do them in two sizes, one for pasta and one for soups. I include my recipe, but if you are short on time, you can find a few great brands of premade meatballs and use them in a crisis. 

 

veggie meatball soupI love this Veggie Meatball Soup because it has an Italian Flair, though it is American soup.  The ingredients such as Organic San Marzano Tomatoes, garlic, Onions, shaved Pecorino Romano, rind from the Pecorino Romano Cheese, Fresh Italian herbs added at the end to pull it together and give the vibe of being an Italian-American bowl of deliciousness. 

In the Northern States, the weather is starting to cool down slightly. This family-friendly Veggie Meatball Soup will be a cinch to make using homemade meatballs or quality premade meatballs and fresh-cut vegetables organic frozen. It’s a deliciously flavorful soup that can be served as a complete meal by itself.

 

 

veggie meatball soup

“A lot of people believe Italian food is tasty because there are a lot of ingredients. But they don’t understand that the reason why it’s tasty is that there are fewer ingredients than in any other cuisine.” -Gino D’Acampo.

 

 

Ingredients needed for Veggie Meatball Soup (Meatballs)

  • Lean ground beef – I use 93/7. You can also substitute beef with Italian ground sausage, ground chicken, or turkey.

  • Fresh garlic – Minced. I do not use the garlic that comes in a jar.

  • Fresh parsley – About three tablespoons finely chopped. 

  • Dried Basil– About I tablespoon is plenty.

  • Pecorino Romano cheese– Be sure to buy a quality brand and freshly grate. ( Remove and save the rind it will be used to flavor the soup)

  • Seasoned Italian Breadcrumbs – You can substitute with Seasoned Panko breadcrumbs.

  • Kosher salt – Kosher salt can be substituted with acceptable sea salt.

  • Black pepper– I use freshly ground for the best flavor results.

  • One large egg – I use brown organic eggs. However, use what you have on hand.

 

NOTE: You can use premade meatballs to save on time. There are several brands. However, fresh meatballs are recommended for the recipe, but there are plenty of quality brands at the market you can choose from.

 

 

 

Ingredients needed for Veggie Meatball Soup (Soup base)

  • Organic Olive oil– I always use olive oil to saute my veggies, but you can substitute it with an oil of choice if you do not have olive oil on hand. Just remember, olive oil has a lower smoke point.

  • Large yellow onion– Do not substitute with sweet onions. However, you can use white onions.

  • Celery– Thinly slice the green celery.

  • Organic stewed tomatoes– This adds a little sweetness to the broth. Do not discard the juice.

  • Organic tomato sauce– this not only thickens the soup but also adds another layer of flavor. 

  • Organic Beef or vegetable broth– Use only low sodium broth as the regular will make it too salty.

  • Pecorino Romano cheese rind- This will add a wonderful flavor to the broth.

  • Organic Frozen mixed veggies– I use a brand that contains green beans, lima beans, green peas, corn, carrots, etc. It does not include potatoes.

  • Organic Cannellini beans – Drain and rinse the beans in cold water.

  • Organic Fresh Zucchini– If in the offseason, organic frozen zucchini and add towards the last 5 minutes. 

  • Fresh organic parsley– Do not substitute with dried parsley. Add the last 10 minutes.

  • Organic Fresh Basil- Add the last five minutes of cooking time to cause a bitter taste to the soup.

  • Kosher salt– To own taste to season the broth. Taste before serving to make sure it has been seasoned enough.

  • Freshly ground black pepper– To own taste to season the broth. Taste before serving to make sure it has been seasoned enough.

 

 

Ingredients Suggested To Serve Veggie Meatball Soup 

  • Extra Fresh Organic Fresh Basil- To serve. This is optional but recommended for the soup.

  • Shaved Pecorino Romano cheese – To serve This is optional but recommended for the soup.

  • Small pasta– add cooked pasta at the end or when serving.

 

 

 

Veggie Meatball Soup

 

 

Tips for Making Veggie Meatball soup

  • I use 93% lean ground beef. It has plenty of flavors but is not overly greasy. You can substitute the lean ground beef with Italian sausage, ground chicken, ground pork, or even ground turkey.

  • You can use any small pasta you like to add more heartiness to the soup just before serving.

  • This Veggie Meatball soup makes excellent leftovers, but don’t add the (optional) pasta before serving, as the pasta will continue to soak up the broth as it sits. 

  • Veggie Meatball soup is hearty enough to stand alone as a meal, or you can serve it with crusty Italian bread, rolls, crackers, or an Italian-style side salad.

  • I make my meatballs on the smaller side, but you can make them as small or large as you like.

 

 

Instructions

  • Be sure to start with clean hands or use rubber gloves when handling the raw meat mixture.

  • Gather all ingredients and equipment needed to make the Veggie Meatballs Soup recipe.

  • Make your meatballs. Combine the lean ground beef, seasoned breadcrumbs, dried basil, parsley, Pecorino Romano cheese, garlic, and an egg to bind everything together. I use an air fryer to brown the meatballs, and this step will ensure that the meatballs will hold up in the soup and removes any extra oils.

  • Chop all veggies and saute them over low heat while meatballs are cooking, In a dutch oven. Reserve in Dutch oven.

  • Add the organic stewed tomatoes, organic tomato sauce, meatballs, organic low-sodium broth, Romano cheese rind, organic frozen, organic mixed vegetables, fresh zucchini, and drained and rinsed organic cannellini beans. Season with Kosher salt and freshly ground black pepper.

  • Add the freshly chopped parsley to the last 10 minutes of cook time.

  • Add the freshly chopped basil for the last 5 minutes of the cooking time. Taste the soup to see if it needs to be seasoned more. Remove the Pecorino Romano cheese rind at this time.

  • Serve with shaved or grated Pecorino Romano cheese and extra Pecorino Romano cheese.

 

 

 

 

 

 

 

 

veggie meatball soup

Veggie Meatball Soup

hmccallum
Veggie Meatball Soup has deliciously tender meatballs, vegetables, all simmered in a wonderfully rich tomato broth.  This recipe is an easy yet hearty dinner option that’s perfect for a busy weeknight!
5 from 22 votes
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Soup
Cuisine American, Italian
Servings 8 Servings
Calories 391 kcal

Ingredients
  

  • 1 pound lean ground beef 
  • 2 cloves garlic chopped garlic
  • 3 tablespoons parsley chopped parsley
  • 1 tablespoon dried basil
  • ¼ cup pecorino Romano cheese save rind of cheese for later
  • cup seasoned breadcrumbs
  • 1 teaspoon Kosher salt
  • teaspoons freshly ground black pepper
  • 1 large egg
  • 2-3 tablespoons olive oil cold-pressed organic
  • 1 large  yellow onion chopped
  • 2 stalks celery thinly sliced
  • 1-15- ounce can stewed tomatoes organic, do not discard the juice
  • 1-15- ounce tomato sauce organic
  • 6 cups low sodium beef broth may sub with vegetable broth
  • 1 Pecorino Romano cheese rind
  • 16- ounces mixed vegetables organic, no potatoes added
  • 2-15- ounce cans of Cannellini beans organic, rinsed, and drained
  • 2 small zucchini chopped or 2 cups organic frozen
  • ½ cup parsley organic, freshly chopped
  • 10 small basil leaves organic, freshly chopped
  • Kosher salt to own taste
  • Black pepper freshly ground, to own taste
  • 8 leaves basil freshly chopped, to serve
  • ½ cup Shaved Pecorino Romano cheese
  • 2 cups small pasta add before serving

Instructions
 

  • Be sure to start out with clean hands or use rubber gloves when handling the raw meat mixture.
  • Gather all ingredients and equipment needed to make the Veggie Meatballs Soup recipe.
  • Make your meatballs. Combine the lean ground beef, seasoned breadcrumbs, dried basil, parsley, Pecorino Romano cheese, garlic, and an egg to bind everything together. I use an air fryer to brown the meatballs, and this step will ensure that the meatballs will hold up in the soup and removes any extra oils. Time will vary depending on the air fryer brand.
  • Chop all veggies and saute them over low heat while meatballs are cooking, In a dutch oven. Reserve them in the Dutch oven.
  • Add the organic stewed tomatoes, organic tomato sauce, meatballs, organic low-sodium broth, Romano cheese rind, organic frozen, organic mixed vegetables, fresh zucchini, and drained and rinsed organic cannellini beans. Season with Kosher salt and freshly ground black pepper. Simmer for about 10-15 minutes.
  • Add the freshly chopped parsley and continue to simmer for 10 minutes.
  • Add the freshly chopped basil for the last 5 minutes of the cooking time. Taste the soup to see if it needs to be seasoned more. Remove the Pecorino Romano cheese rind at this time.
  • Serve with shaved or grated Pecorino Romano cheese and extra Pecorino Romano cheese.

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

Nutrition

Calories: 391kcalCarbohydrates: 46gProtein: 28gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0gCholesterol: 68mgSodium: 918mgPotassium: 1029mgFiber: 6gSugar: 3gVitamin A: 3591IUVitamin C: 21mgCalcium: 186mgIron: 4mg
Keyword Meatballs, Soup, veggie
Tried this recipe?Let us know how it was!

 

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18 Comments

  • Reply
    Lori | The Kitchen Whisperer
    September 26, 2021 at 9:29 pm

    Oh, I’m so loving this Veggie Meatball Soup! It’s perfect for a cool fall day! Thank you so much for sharing!

  • Reply
    Natalie
    September 26, 2021 at 5:40 pm

    This soup was excellent. Loaded with veggies, so healthy and relatively easy to make. I know I loved this soup, so I’m going to make it again soon. Thanks for the beautiful recipe.

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