Vegetable And Meatball Soup
A hearty vegetable and meatball soup packed with fresh flavors, perfect for comforting family dinners or casual gatherings, featuring tomatoes, potatoes, and aromatic herbs.
Ingredients
- 6 cups water ⓘ
- 4 cups canned tomatoes ⓘ
- 1.5 cups chopped celery ⓘ
- 2 cups sliced carrots ⓘ
- 5 medium potatoes, peeled and diced ⓘ
- 2 large onions, chopped ⓘ
- 4 teaspoons salt ⓘ
- 3 bay leaves ⓘ
- 2 tablespoons parsley ⓘ
- 1 tablespoon sugar ⓘ
- 2 teaspoons oregano ⓘ
- 2 teaspoons seasoned pepper ⓘ
- 2 teaspoons ground basil ⓘ
Instructions
- Combine all ingredients in a large Dutch oven.
- Cover and bring the mixture to a boil.
Tips & Substitutions
For added flavor, consider browning the meatballs before adding them to the soup. You can also substitute fresh herbs for dried ones; use three times the amount of fresh herbs. If you want a heartier soup, add some cooked pasta or quinoa. For a lower-carb option, substitute the potatoes with cauliflower.
Serving Suggestions
Serve this hearty soup with crusty bread or a light salad for a complete meal. It pairs beautifully with Vernell'S Beans And Rice for a nutritious and filling dinner. Garnish each bowl with fresh parsley for a pop of color and added flavor.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat until heated through. If the soup thickens, add a splash of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable And Meatball Soup contains roughly 2768 calories, with 95g protein, 471g carbohydrates, and 90g fat. It is an excellent source of dietary fiber (584% of the Daily Value), vitamin C (254% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 1569mg per serving (68% 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 freeze the soup?
Yes, you can freeze the soup for up to 3 months. To freeze, allow it to cool completely, then transfer it to freezer-safe containers. When ready to eat, thaw it overnight in the fridge and reheat on the stove, adding a little water if necessary.
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).