Meatball Vegetable Soup(Amounts Are For 4 Servings.)
Hearty meatball vegetable soup combines tender beef meatballs with a flavorful tomato and vegetable broth, perfect for comforting family meals and healthy eating.
Ingredients
- 1 lb. extra lean ground beef ⓘ
- 1 egg ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 8 green onions with tops ⓘ
- 1 qt. beef broth ⓘ
- 3/4 cup thinly sliced celery ⓘ
- 3/4 cup thinly sliced carrots ⓘ
- 1/2 small head cabbage shredded
- 2 tomatoes peeled and cut in eighths ⓘ
- 48 oz. can tomato juice ⓘ
- 1/2 cup rice ⓘ
- 1 bay leaf ⓘ
- 1 tsp. dried basil leaves ⓘ
- 2 Tbsp. soy sauce ⓘ
- 2 Tbsp. minced parsley ⓘ
Instructions
- Blend the ground beef with the egg, salt, and pepper until well combined.
- Cut the green onions into 1/2-inch lengths and set aside.
- Form the beef mixture into small meatballs.
- In a large pot, combine beef broth, tomato juice, and canned tomato pieces. Bring to a boil.
- Add the meatballs, sliced celery, sliced carrots, shredded cabbage, and bay leaf to the boiling broth.
- Reduce heat and simmer for about 25 minutes.
- Add rice, dried basil leaves, and soy sauce. Continue to cook until rice is tender, about 15 minutes.
- Remove the bay leaf. Garnish with minced parsley before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce to the meatball mixture. If you're short on time, pre-cooked meatballs can be used instead. For a lighter option, substitute ground turkey or chicken for the beef. Fresh herbs can also enhance the soup's flavor; try adding thyme or oregano in place of dried basil.
Serving Suggestions
Serve the meatball vegetable soup hot, garnished with freshly chopped parsley. It pairs wonderfully with crusty bread or a side salad for a complete meal. For a heartier option, consider serving it alongside a slice of Easy Round Steak Casserole, which complements the flavors of the soup beautifully.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over medium heat until heated through, stirring occasionally. The soup can also be frozen for up to 3 months; just be sure to let it cool completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Meatball Vegetable Soup(Amounts Are For 4 Servings.) contains roughly 2181 calories, with 60g protein, 454g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (352% of the Daily Value), vitamin A (333% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a convenient alternative. Just add them to the pot at the same time as the fresh ingredients. Ensure they are heated through during the simmering process, which may take slightly less time than fresh vegetables.
Is it possible to make this soup in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, combine all ingredients except the rice and parsley. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the rice and allow it to cook for an additional 30 minutes until tender.
How can I make the soup spicier?
To add some heat to your meatball vegetable soup, consider mixing in red pepper flakes or a dash of hot sauce when adding the other seasonings. You can also incorporate diced jalapeños or a pinch of cayenne pepper for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).