A hearty meatball soup loaded with veggies, Italian herbs and flavorful broth.
Meatball Soup

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.
- Rinse or scrub fresh vegetables under running water before preparing.
- 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.
You might also like...
Honey Mustard Green Beans

Honey Mustard Green Beans
Green beans are tossed in a blend of mustard, honey and vinegar. A great side dish!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
Ginger Almond Asparagus

Ginger Almond Asparagus
A healthy vegetable side dish that combines sauteed asparagus with crunchy almonds.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
2 Cups
Fruit Smoothie 1 (with yogurt)

Fruit Smoothie 1 (with yogurt)
A delicious homemade fruit-flavored shake for breakfast, snack or on-the-go!
Prepare:
5 minutes
Makes:
4 cups
Roasted Brussels Sprouts

Roasted Brussels Sprouts
Sweet, nutty and smokey with a dash of tangy lemon.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
6 Cups
Sesame Turnips and Carrots

Sesame Turnips and Carrots
Hearty root vegetables with a sweet and savory honey sesame sauce.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
3 Cups
Refrigerator Pickled Vegetables

Refrigerator Pickled Vegetables
Make your own crispy pickled vegetables at home with this simple recipe.
Prepare:
20 minutes
Makes:
2 pints or 1 quart
Comments
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.