Meatball and Vegetable Soup Recipe
This hearty Meatball and Vegetable Soup is the perfect meal for a cozy family supper. With a rich, flavorful broth and wholesome ingredients, it’s an easy, one-pot dish that can be served with fresh bread or corn muffins. Plus, the leftovers make a quick and satisfying lunch the following day, as the flavors only get better with time. Whether you’re looking for a nourishing dinner or a dish that’s easy to prepare in advance, this meatball soup hits all the right notes.
Recipe Information
| Category | Chicken |
|---|---|
| Cuisine | American |
| Prep Time | 1 hour |
| Cook Time | 1 hour |
| Total Time | 2 hours |
| Servings | 6-8 servings (adjustable) |
| Calories | 570.4 per serving |
| Rating | ⭐⭐⭐⭐⭐ (5/5 based on 1 review) |
Ingredients:
| Ingredient | Quantity |
|---|---|
| Hard-boiled eggs | 2 |
| Cooked brown rice | ½ cup |
| Green onions (sliced) | ½ cup |
| Garlic (minced) | 2 cloves |
| Black olives (sliced) | 1 cup |
| Fresh sage (chopped) | 1 tsp |
| Fresh cilantro (chopped) | 1 ½ tbsp |
| Ground cinnamon | 1 tsp |
| Ground chicken | 1 lb |
| Water | 6 cups |
| Fresh oregano (chopped) | 1 tbsp |
| Chili powder | 1 tbsp |
| Tomato paste | 1 tbsp |
| Chicken broth | 4 cups |
| Potatoes (peeled and cubed) | 2 medium |
| Zucchini (sliced) | 1 medium |
| Frozen corn kernels | 1 cup |
| Monterey Jack cheese (shredded) | ½ cup |
| Cheddar cheese (shredded) | ½ cup |
| Black olives (sliced, for garnish) | ¼ cup |
| Green onions (for garnish) | 2 tbsp |
| Fresh cilantro (for garnish) | 1 tbsp |
| Sour cream (for garnish) | 2 tbsp |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 570.4 kcal |
| Total Fat | 20.6 g |
| Saturated Fat | 7 g |
| Cholesterol | 203.3 mg |
| Sodium | 1115.7 mg |
| Carbohydrates | 61.9 g |
| Dietary Fiber | 9.9 g |
| Sugars | 11.1 g |
| Protein | 39.2 g |
Instructions:
-
Prepare the hard-boiled eggs: Begin by peeling the eggs, then separate the yolks from the whites. Chop both the yolks and whites finely and set them aside for later use.
-
Make the meatball mixture: In a large mixing bowl, combine the egg yolks, cooked brown rice, bread crumbs, green onions, garlic, black olives, fresh sage, cilantro, ground cinnamon, and the ground chicken. Stir the mixture thoroughly with a wooden spoon or use your hands to ensure all ingredients are well incorporated.
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Form the meatballs: Lightly flour your hands, then take about 1 to 1 ½ tablespoons of the meat mixture and shape it into small meatballs. You should be able to form approximately 4-5 dozen meatballs, depending on the size you prefer.
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Prepare the soup base: In a large soup pot or Dutch oven, pour in the water, tomato paste, chicken broth, fresh oregano, and chili powder. Bring the mixture to a boil over high heat.
-
Cook the meatballs: Carefully drop the meatballs into the boiling broth. Once the meatballs are in, bring the broth back to a boil. Then, reduce the heat to medium-low and simmer the soup, covered, for about 30 minutes. This will allow the meatballs to cook through and absorb all the delicious flavors of the broth.
-
Add the potatoes: After 30 minutes, add the cubed potatoes to the soup. Continue to simmer the soup for an additional 10 minutes to cook the potatoes until they are tender.
-
Add the zucchini and squash: Add the sliced zucchini (and summer squash, if using) to the pot. Let the soup simmer, uncovered, for another 10 minutes to cook the vegetables and allow them to soak up the flavors of the broth.
-
Add peas and corn: Stir in the frozen peas and corn kernels. Allow the soup to simmer uncovered for an additional 5 minutes to heat through.
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Finish the soup: Once the soup has cooked to your liking, remove the pot from the heat. Gently stir in the chopped egg whites, allowing them to blend with the other ingredients.
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Serve: For an extra burst of flavor, garnish each individual bowl of soup with your choice of optional toppings: shredded Monterey Jack cheese, cheddar cheese, black olives, sliced green onions, fresh cilantro, and a dollop of sour cream.
Serving Suggestions:
- Side Dishes: This soup pairs wonderfully with freshly baked corn muffins, crusty bread, or a light salad to balance out the meal.
- Leftovers: As this soup keeps beautifully, store leftovers in an airtight container in the refrigerator for up to 3 days. Simply reheat on the stove for a quick, nourishing lunch the next day.
Tips and Variations:
- Meat options: If you prefer a different protein, feel free to swap the ground chicken with ground turkey, beef, or pork.
- Spice level: Adjust the amount of chili powder or add a pinch of cayenne pepper if you like your soup on the spicier side.
- Vegetables: Feel free to experiment with other vegetables such as carrots, peas, or bell peppers to make the soup even heartier and more colorful.
- Rice: If you don’t have cooked brown rice, you can easily substitute it with other grains like quinoa or farro, or even use a mix of rice and couscous.
Meatball and Vegetable Soup is the ideal dish for families who want a flavorful and filling dinner without spending hours in the kitchen. By using simple, wholesome ingredients, this soup creates a comforting meal that the entire family will love.
