Sunday Night Supper Soup
A hearty, flavorful soup featuring seasoned meatballs, tender vegetables, and rich beef broth, perfect for a comforting family dinner or weekend meal.
Ingredients
- 1 1/2 lb. ground chuck ⓘ
- 1 egg ⓘ
- 2 Tbsp. water ⓘ
- 1/2 cup soft bread crumbs ⓘ
- 1/4 tsp. salt ⓘ
- 1 Tbsp. chopped parsley ⓘ
- 2 Tbsp. butter ⓘ
- 1 can beef broth or 2 beef cubes in 1 1/3 cups hot water ⓘ
- 1 large can undrained tomatoes ⓘ
- 1 envelope dry onion soup mix ⓘ
- 2 cups sliced carrots ⓘ
- 1/4 cup chopped celery and tops ⓘ
- 1/4 cup fresh or 1 Tbsp. dried parsley ⓘ
- 1/4 tsp. pepper ⓘ
- 1 tsp. dried basil ⓘ
Instructions
- Make small walnut-sized balls from ground chuck, egg, water, bread crumbs, salt, and 1 tablespoon parsley.
- Brown the meatballs in butter until evenly browned.
- Drain the meatballs and set aside.
- In the same Dutch oven or kettle, combine 2 cups water, beef broth or beef cubes in hot water, undrained tomatoes (break up before adding), dry onion soup mix, sliced carrots, chopped celery and tops, dried basil, dried oregano, pepper, and 1/4 cup fresh or dried parsley.
- Bring the mixture to a boil, then reduce heat and simmer covered for 20 minutes or more.
- Add the browned meatballs to the soup and simmer for about 20 minutes more.
- Add frozen peas when adding the meatballs.
- Serve hot with French bread.
Tips & Substitutions
For added flavor, consider using homemade beef broth instead of store-bought. You can substitute ground turkey or chicken for a lighter version of the meatballs. If you want a thicker soup, add a tablespoon of cornstarch mixed with water during simmering. Fresh herbs can also elevate the dish, so feel free to experiment with thyme or oregano.
Serving Suggestions
Serve the soup hot, accompanied by crusty French bread or a fresh salad for a complete meal. It pairs beautifully with Hamburger-Vegetable Soup for a comforting dinner that satisfies. For a heartier experience, consider adding a sprinkle of grated Parmesan cheese on top just before serving.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium heat, stirring occasionally, until hot. You can also microwave it in a microwave-safe bowl, covering it loosely, for 2-3 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Night Supper Soup contains roughly 1010 calories, with 32g protein, 171g carbohydrates, and 27g fat. It is an excellent source of vitamin A (315% of the Daily Value), dietary fiber (96% of the Daily Value), and iron (87% of the Daily Value). Note that it is relatively high in sodium, at 1042mg per serving (45% 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 make this soup ahead of time?
Yes, this soup can be made a day in advance. In fact, the flavors often deepen and improve overnight. Just ensure to cool it completely before refrigerating. When ready to serve, reheat gently on the stove, adding a bit of water if it thickens too much.
What can I substitute for the beef broth?
You can use vegetable broth for a vegetarian option, or chicken broth if you prefer a different flavor profile. Adjust the seasoning accordingly, as different broths vary in saltiness. Additionally, homemade broth will enhance the overall taste of the soup.
Is there a way to make this soup more filling?
Certainly! You can add cooked pasta, rice, or barley to the soup for added substance. Alternatively, incorporating more vegetables like potatoes or sweet potatoes can also make it heartier, contributing to the overall nutrition and satisfaction.
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).