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)

Stuffed Peppers with Turkey and Vegetables
Platter of multicolored baked bell peppers stuffed with ground turkey, vegetables and mushrooms.

Stuffed Peppers with Turkey and Vegetables

Colorful bell peppers filled with ground turkey, fresh vegetables and delicious Italian flavors.
Prepare:
10 minutes
Cook:
90 minutes
Makes:
6 Pepper Halves
Un-beet-able Berry Smoothie
Glasses of purple fruit smoothie.

Un-beet-able Berry Smoothie

Kid-approved recipe with berries, pineapple and colorful beets is quick and fun to make!
Prepare:
5 minutes
Makes:
4 cups
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
Broccoli and Everything Salad
Chopped broccoli, mixed with vegetables, chopped nuts and dressing, is displayed in a serving bowl.

Broccoli and Everything Salad

Fresh vegetables and your choice of protein combined with a creamy dressing. You'll love it as a side or on its own!
Prepare:
15 minutes
Makes:
5 Cups
Tofu Banana Pudding
Dessert glasses of creamy pudding topped with banana slices.

Tofu Banana Pudding

Only 4 ingredients and 15 minutes for this sweet and creamy treat.
Prepare:
15 minutes
Makes:
3 ½ Cups
Master Mix
Glass jar labeled Master Mix with a flour-based baking mix.

Master Mix

Make your own baking mix to have on hand for quick biscuits, pancakes and other recipes.
Prepare:
10 minutes
Makes:
10 cups