Skip to main content

Meatball Soup

A hearty meatball soup loaded with veggies, Italian herbs and flavorful 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

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. 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.
  4. 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.
  5. In a large saucepan, heat oil on medium heat. Add ¼ cup onion and 1 cup tomato and cook for 1 minute.
  6. Stir in broth, oregano and garlic powder, if desired. Bring to a boil, then reduce heat to simmer.
  7. 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.
  8. Add vegetables to the soup and simmer, covered, until the vegetables are tender, about 10 to 15 minutes.
  9. 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

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.

You might also like...

Recipes A to Z (without photos)

Pumpkin Breakfast Cookies
Large platter of orange pumpkin cookies.

Pumpkin Breakfast Cookies

Soft pumpkin breakfast cookies made with canned pumpkin, whole-wheat flour and warm spices.
Prepare:
20 minutes
Cook:
10 minutes
Makes:
48 Cookies
Carrot Raisin Salad
Photo of Carrot Raisin Salad

Carrot Raisin Salad

Quick and easy side dish with a creamy and flavorful dressing. Only 4 ingredients and ready in 15 minutes!
Prepare:
15 minutes
Makes:
2 ½ Cups
Favorite Carrot Soup
Bowls of smooth carrot soup on serving plates.

Favorite Carrot Soup

A healthy and smooth vegetable soup.
Prepare:
20 minutes
Cook:
1 hour
Makes:
10 cups
Slow Cooker Beans
Crock Pot with cooked red kidney beans.

Slow Cooker Beans

Making beans in the slow cooker is easy and can save you money. Season them the way you like and make enough to freeze for more easy meals.
Prepare:
5 minutes + 6 hours soaking
Cook:
4 to 6 hours
Makes:
6 cups
Vegetable and Beef Skillet Meal
Casserole dish with melted cheese coating a rice and vegetable mix.

Vegetable and Beef Skillet Meal

Warm and comforting meal with beef and veggies over warm rice and topped with cheese.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 cups
Lentil Soup
Bowl of green lentil soup.

Lentil Soup

A warm and savory lentil soup seasoned with garlic, chili powder, and cumin.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups