Easy Italian Meatball Soup Recipe
This Hearty Italian Meatball Soup is a delicious and cozy meal the whole family will love! It's easy to make, and filled with healthy, wholesome ingredients.
- 4 Cups Cubed Yukon Gold Potatoes
- 1+½ Cup Chopped Carrots
- 1 + ½ Cups Chopped Celery
- 1 Onion, Diced
- 2 Cloves of Garlic, Minced
- 28 Ounces Fire Roasted Diced Tomatoes
- 32 Ounces Chicken Broth You can also use vegetable broth.
- 1+½ Teaspoons Salt
- 1 Teaspoon Dried Oregano
- ½ Teaspoon Black Pepper
- ½ Teaspoon Dried Basil
- 1 Pound Ground Beef
- ½ Teaspoon Dried Oregano
- ½ Teaspoon Salt
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
Cooking the Vegetables
Start by turning the burner to medium heat. Add about a tablespoon of olive oil or avocado oil to the bottom of the pan.
Once the pot has warmed up, add your diced onions. Stir continuously until they start to turn translucent. Then add your minced garlic, and stir for another minute. (If you're using garlic powder, skip this step.)
Next, add in carrots, celery, potatoes, salt, oregano, black pepper, and basil. Stir for a few minutes while it cooks.
For the meatballs, add the ground beef, oregano, salt, black pepper, and garlic powder into a bowl. Mix together until combined. (Do not over mix the meat.)
Use your hand or a cookie scoop to create medium sized meatballs.
Putting it all together.
Gently drop the meatballs one by one into the pot. Cover the pot and let it simmer for about 45 minutes. Stirring occasionally.
When the soup is ready, serve hot! Enjoy!
- Make the meatballs a little smaller than you normally would so it's easier to eat in the soup.
- Use a vegetable chopper to cut carrots, celery, and onion! It saves a lot of prep time.
- If you don't have potatoes, white beans would also work.
- Use a medium sized cookie scoop to make the meatballs faster!
How to store leftovers
You can freeze leftover soup in a freezer safe glass container. Make sure it’s cooled to room temperature before placing it in the freezer. You can also store leftovers for up to 5 days in the refrigerator. I use Ello containers because they’re freezer & microwave safe. To reheat soup, transfer it into a small sauce pan on medium heat until it’s to your desired temperature. (You can also use a microwave!)
See full post for more information!
Serving: 1gCalories: 386kcalCarbohydrates: 49gProtein: 21gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 3244mgPotassium: 1494mgFiber: 9gSugar: 11gVitamin A: 20261IUVitamin C: 53mgCalcium: 146mgIron: 5mg