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...
Slow Cooker Black Bean, Sweet Potato and Quinoa Chili
Slow Cooker Black Bean, Sweet Potato and Quinoa Chili
This simple-to-make and healthy slow cooker chili is full of flavor. Substitute any vegetables you have on hand and freeze extras for an easy lunch.
Prepare:
20 minutes
Cook:
2 to 6 hours
Makes:
12 cups
Hummus (with tahini)
Hummus (with tahini)
Homemade hummus dip blends garbanzo beans with lemon, garlic and tahini. Perfect for dipping veggies or pita!
Prepare:
5 minutes
Makes:
1 Cup
Overnight Oatmeal
Overnight Oatmeal
Quick and easy make-ahead breakfast recipe that can be easily customized with your favorite fruit.
Prepare:
15 minutes
Cook:
6-12 hours
Makes:
4 cups
Pesto
Pesto
Pesto is a bright green sauce that can be enjoyed many ways. Freeze extra to have for meals and to season soups and sauces all year.
Prepare:
15 minutes
Makes:
2 ¼ cups
Prepare:
20 minutes
Cook:
20 minutes
Makes:
8 tacos
Almond Rice Pudding
Almond Rice Pudding
A creamy rice pudding that is dairy-free, egg-free and gluten-free. Enjoy for a simple snack or dessert.
Prepare:
5 minutes
Cook:
30 to 45 minutes
Makes:
6 cups
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.