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)

Peachy Keen Flavored Water
Glasses of fruit flavored water with sage.

Peachy Keen Flavored Water

Enjoy the taste of summer in this refreshing flavored water.
Prepare:
5 minutes
Makes:
6 servings
Savory Turnips
Bowl of browned turnips with parsley.

Savory Turnips

Root veggies cooked in a savory broth and finished with zesty lemon and fresh herbs.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
3 Cups
Slow Cooker Pulled Pork
Plate of tender shredded pork.

Slow Cooker Pulled Pork

This easy Pulled Pork recipe is made with pork shoulder and spices from your pantry. Slow cooking is a simple way to create tender and juicy pork for many different meals.
Prepare:
15 minutes
Cook:
7 to 9 hours
Makes:
5 cups
Magical Fruit Salad
Footed glass dish with a creamy fruit salad. 

Magical Fruit Salad

This 3-ingredient fruit salad is a fun and delicious way to add more fruit to your day!
Prepare:
15 minutes
Makes:
4 cups
Butternut Squash and Chile Pan-Fry
Bowl of seasoned butternut squash topped with shredded cheese.

Butternut Squash and Chile Pan-Fry

This simple and tasty recipe using butternut squash will be a hit with everyone. Enjoy as a side or a filling for quesadillas, tacos, enchiladas or tamales.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
7 Cups
Sautéed Leeks and Apples
 Bowl of tender leeks and red apples.

Sautéed Leeks and Apples

A sweet and savory side dish perfect for fall.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
4 Cups
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.