Meatball Soup

Name: Meatball Soup
Prep time: 20 minutes
Cook time: 45 minutes
Yield: 9 cups
Ingredients: 2 Tablespoons uncooked white rice¼ cup grated carrot or zucchini½ cup finely chopped onion; divided1 ¼ cup finely chopped tomato; divided1 egg½ teaspoon salt½ teaspoon chopped fresh oregano or ¼ teaspoon dried oregano½ teaspoon chopped fresh mint or ¼ teaspoon dried mint (optional)8 ounces ground meat; 15% fat or less (beef; chicken; turkey or pork)¼ cup plain bread crumbs (optional)2 teaspoons vegetable oil6 cups low-sodium broth (any type)1 or 2 sprigs fresh oregano or ½ teaspoon dried oregano¼ teaspoon garlic powder or 1 clove garlic; minced (optional)2 cups chopped vegetables (fresh; frozen or canned)

A hearty meatball soup loaded with veggies, Italian herbs, and rich broth.

Bowl of meatballs, rice and vegetable soup served with lime and cilantro.

Prep time: 20 minutes
Cook time: 45 minutes
Makes: 9 cups
Nutrition Facts: View label

Ingredients

2 Tablespoons uncooked white rice
¼ cup grated carrot or zucchini
½ cup finely chopped onion, divided
1 ¼ cup finely chopped tomato, divided
1 egg
½ teaspoon salt
½ teaspoon chopped fresh oregano or ¼ teaspoon dried oregano
½ teaspoon chopped fresh mint or ¼ teaspoon dried mint (optional)
8 ounces ground meat, 15% fat or less (beef, chicken, turkey or pork)
¼ cup plain bread crumbs (optional)
2 teaspoons vegetable oil
6 cups low-sodium broth (any type)
1 or 2 sprigs fresh oregano or ½ teaspoon dried oregano
¼ teaspoon garlic powder or 1 clove garlic, minced (optional)
2 cups chopped vegetables (fresh, frozen or canned)

Directions

Wash hands with soap and water.
For meatballs: In a medium bowl, mix together the rice, carrot, ¼ cup onion, ¼ cup tomato, egg, salt, oregano and mint, if desired. Mix in ground meat. Add bread crumbs to help the mixture stick together, if desired.
Using the palms of your hands or a scoop, roll the mixture into balls about 1 ½ inches in diameter. Set the meatballs aside and wash your hands with soap and water after handling raw meat.
In a large saucepan, heat oil on medium heat. Add ¼ cup onion and 1 cup tomato and cook for 1 minute.
Stir in broth, oregano and garlic powder, if desired. Bring to a boil, then reduce heat to simmer.
Add meatballs to the broth. Cover and simmer until the internal temperature of a meatball reaches 165 degrees on a food thermometer, about 20 minutes.
Add vegetables to the soup and simmer, covered, until the vegetables are tender, about 10 to 15 minutes.
Refrigerate leftovers within 2 hours.

Notes

Top with a squeeze of lime juice and chopped cilantro.
No breadcrumbs? Use 1 Tablespoon cornstarch instead.

Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.

Comments

Submitted by walscaro on Wed, 08/17/2022 - 11:53

This is a simple and tasty recipe. I was happy to have both herbs growing in pots. We loved the mint in the meatballs. We used ground beef and beef broth.