Easy Meatball Soup Recipe
Overview:
This Easy Meatball Soup recipe is a delightful creation from the Seattle P-I. It’s a perfect choice for busy weeknights, taking just an hour to prepare, and it yields great leftovers, making it an excellent option for meal prep. The combination of tender meatballs, aromatic vegetables, and flavorful broth makes it a comforting and satisfying one-dish meal. Plus, it pairs wonderfully with toasted sourdough bread for dipping.
Nutritional Information:
- Calories: 260.5
- Fat Content: 13.5g
- Saturated Fat Content: 5.1g
- Cholesterol Content: 122.2mg
- Sodium Content: 1089.4mg
- Carbohydrate Content: 15.8g
- Fiber Content: 2.1g
- Sugar Content: 2.6g
- Protein Content: 18.4g
Ingredients:
- 1 pound ground beef 🥩
- 6 tablespoons rice 🍚
- 2 eggs 🥚
- 1 teaspoon paprika
- 1 teaspoon oregano 🌿
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons black pepper
- 6 cups water 💧
- 4 beef bouillon cubes
- 4 green onions, chopped
- 1 green pepper, chopped
- 4 carrots, sliced
- 1 chopped tomato 🍅
- Tabasco sauce, to taste 🌶️
- Chopped parsley, for garnish 🌿
- Lemon juice 🍋
Instructions:
| Step | Instructions |
|---|---|
| 1 | In a large pot, combine water, beef bouillon cubes, 1 teaspoon salt, 1 teaspoon pepper, chopped green onions, green pepper, carrots, and chopped tomatoes. Bring to a boil over medium-high heat. |
| 2 | Once boiling, reduce the heat to low and let the mixture simmer, covered, for about 30 minutes, allowing the flavors to meld together. |
| 3 | Meanwhile, in a mixing bowl, combine the ground beef, uncooked rice, 1 beaten egg, paprika, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well until thoroughly combined. |
| 4 | Shape the meat mixture into small balls, approximately 1 inch in diameter. |
| 5 | Carefully drop the meatballs into the simmering broth. Return the soup to a gentle boil, then reduce the heat and let it simmer, covered, for another 30 minutes, or until the meatballs are cooked through and the rice is tender. |
| 6 | Season the soup with Tabasco sauce and chopped parsley, adjusting the amounts to taste preferences. |
| 7 | Just before serving, beat the remaining egg with lemon juice in a small bowl. |
| 8 | Take two teaspoons of hot soup from the pot and stir them into the egg-lemon mixture. Then, pour this tempered mixture back into the soup pot, stirring gently to combine. This adds a lovely richness and tanginess to the soup. |
| 9 | Serve the Easy Meatball Soup hot, garnished with fresh parsley leaves if desired, and enjoy with toasted sourdough bread for dipping. |
Recipe Notes:
- Leftovers: This soup tastes even better the next day, making it a fantastic option for meal prep or enjoying throughout the week.
- Customization: Feel free to customize this recipe by adding your favorite vegetables or adjusting the seasoning according to your taste preferences.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage. Reheat gently on the stove or in the microwave before serving.
This Easy Meatball Soup is not only delicious and satisfying but also incredibly easy to make, making it a perfect choice for busy weeknights when you need a comforting meal that’s quick to prepare. Enjoy the heartiness of the meatballs, the richness of the broth, and the vibrant flavors of the vegetables in every spoonful. It’s a true crowd-pleaser that will become a staple in your recipe collection!
