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30-Minute Meatball Soup
Prep:
10
minutes
mins
Cook:
20
minutes
mins
Servings:
4
-6 servings
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30-Minute Meatball Soup will warm your soul, lighten your dish load, and please that meat-eater in your life!
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Ingredients
▢
3
Tablespoons
olive oil
▢
1
cup
yellow onion
,
diced
▢
2
medium carrots
,
diced
▢
2
celery stalks
,
diced
▢
4
garlic cloves
,
minced
▢
Dash red pepper flakes
▢
Salt and pepper
,
to taste
▢
2
Tablespoons
fresh parsley
,
chopped
▢
6
cups
broth*
,
vegetable or chicken
▢
Parmesan cheese
,
for garnish
MEATBALLS:
▢
1
pound
organic ground beef
▢
1
egg
▢
1
teaspoon
thyme or 1/2 teaspoon dried thyme
▢
1
Tablespoon
parsley
,
chopped
▢
4
basil leaves
,
chopped
▢
2
Tablespoons
panko bread crumbs
▢
Dash of red pepper flakes
▢
1
teaspoon
onion powder
▢
1
garlic clove
,
minced
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Instructions
Heat oil in large stockpot over medium-high heat.
Add onion, carrots, and celery. Stir to coat with oil and sauté for 5-7 minutes until just tender.
Add garlic cloves, red pepper flakes, salt, and pepper. Sauté for two additional minutes.
Add fresh parsley, stir. Add broth slowly, scraping any bits off the bottom of pan as needed.
Bring to a boil.
While waiting for soup to boil, mix meatballs by combining all meatball ingredients. Do not overwork. Form into 1/2 inch balls.
Once soup is boiling, reduce to a simmer and add meatballs. Simmer until meatballs are fully cooked and floating, approximately 10 minutes.
Garnish with parmesan cheese.
Notes
I've used both vegetable and chicken broth for this soup, because it's what we had on hand - use what you like best!
Course:
Dinner
Author:
Becca Mills
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