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)

Kitchen Scraps Vegetable Broth
Pot full of water with vegetables and herbs.

Kitchen Scraps Vegetable Broth

Use leftover veggie scraps to make a delicious broth to use in soups or cooking beans and grains!
Prepare:
15 minutes
Cook:
40 minutes
Makes:
6 to 12 cups
Chicken and Dumpling Casserole
Baking dish of dumplings with a saucy chicken and vegetable base.

Chicken and Dumpling Casserole

Simple yet comforting dumplings with chicken and vegetables are ready in less than an hour!
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 Cups
Kale Salad
Wooden bowl holding a large Kale Salad.

Kale Salad

A simple sweet and savory salad that is a great make-ahead meal.
Prepare:
15 minutes
Makes:
10 cups
Ginger Almond Asparagus
Sauteed asparagus slices with slivered almonds in a small bowl.

Ginger Almond Asparagus

A healthy vegetable side dish that combines sauteed asparagus with crunchy almonds.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
2 Cups
Couscous Salad
Large bowl of a vegetable packed Couscous Salad.

Couscous Salad

A light and colorful salad combining sweet cranberries, crunchy pecans and fresh vegetables with couscous pasta.
Prepare:
15 minutes
Makes:
5 cups
Peanut Butter Yogurt Dip
Small bowl of yogurt and peanut butter mix served with sliced apples.

Peanut Butter Yogurt Dip

This peanut butter dip comes together in 5 minutes and is perfect with apples and celery.
Prepare:
5 minutes
Makes:
12 Tablespoons (¾ cup)
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.