Sunday Soup Supper
A hearty Sunday soup featuring tender meatballs, fresh vegetables, and savory broth, perfect for comforting family dinners and gatherings with rich flavors and satisfying textures.
Ingredients
- 1 1/2 lb. ground beef ⓘ
- 1 egg, slightly beaten ⓘ
- 3 tablespoons water ⓘ
- 1/2 cup bread crumbs ⓘ
- 1/4 teaspoon salt ⓘ
- 1 tablespoon chopped parsley ⓘ
- 2 tablespoons butter
- 1 can condensed beef broth (undiluted) ⓘ
- 1 can tomato (undrained) ⓘ
- 1 envelope dry onion soup mix ⓘ
- 2 cups sliced pared carrots ⓘ
- 1/4 cup chopped celery tops
- 2 cans string beans, drained ⓘ
- 1/4 cup chopped parsley ⓘ
- 4 white potatoes, peeled and cubed ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 teaspoon dried oregano ⓘ
Instructions
- In a medium bowl, combine ground beef, beaten egg, bread crumbs, salt, and 1 tablespoon chopped parsley. Mix well by hand.
- Shape the mixture into small meatballs.
- In a 5-quart Dutch oven, melt butter over medium heat and brown the meatballs in a single layer until cooked through; set aside.
- Drain excess fat from the Dutch oven.
- Add condensed beef broth, undrained tomato, dry onion soup mix, sliced carrots, chopped celery tops, drained string beans, chopped parsley, peeled and cubed potatoes, salt, pepper, dried oregano, and dried basil to the Dutch oven.
- Bring to a boil, then reduce heat and simmer until vegetables are tender, about 45-60 minutes.
- Return the browned meatballs to the soup during the last 10 minutes of cooking to heat through.
Tips & Substitutions
For a richer flavor, consider adding a splash of red wine or Worcestershire sauce to the broth. You can substitute ground turkey or chicken for the beef if you prefer a lighter option. Fresh herbs like thyme or rosemary can enhance the flavor profile. If you're short on time, pre-cooked meatballs from the store can be used instead.
Serving Suggestions
Serve this hearty soup with crusty bread or a simple side salad for a complete meal. A sprinkle of fresh parsley on top adds a nice touch. It pairs beautifully with Fluffy Rice for a comforting combination. Consider a glass of red wine to complement the robust flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, until heated through. You can also microwave individual servings, but be sure to cover them to avoid splatters.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Soup Supper contains roughly 1013 calories, with 69g protein, 111g carbohydrates, and 47g fat. It is an excellent source of dietary fiber (222% of the Daily Value), iron (222% of the Daily Value), and vitamin C (183% of the Daily Value). Note that it is relatively high in sodium, at 987mg per serving (43% 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 ahead of time and actually tastes better the next day as the flavors meld. Simply follow the recipe, let it cool, and store it in the fridge. Reheat before serving.
What vegetables can I add or substitute?
Feel free to add or substitute other vegetables such as peas, corn, or bell peppers based on your preference. Just make sure to adjust the cooking time so everything is tender and cooked through.
Can I freeze the soup?
Absolutely! This soup freezes well. Just let it cool completely, then transfer to freezer-safe containers. It can be stored for up to 3 months. Thaw in the refrigerator before reheating.
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).