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Meatball Soup

A hearty and comforting Meatball Soup that combines savory meatballs with vibrant vegetables in a rich broth, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef Ensure it’s Halal.
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste salt
  • to taste pepper
For the Soup
  • 4 cups beef broth
  • 1 can diced tomatoes
  • 2 cups mixed vegetables (carrots, peas, green beans) Fresh or frozen.
  • for garnish Fresh parsley Optional.

Method
 

Preparation
  1. In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined.
  2. With wet hands, form the mixture into small meatballs, about one inch in diameter. Place them on a baking tray or plate.
  3. For added flavor, sear them in a pan with a dash of oil over medium-high heat until browned, about 3-4 minutes (optional).
Cooking
  1. In a large pot, heat the beef broth and diced tomatoes over medium heat. Bring to a gentle simmer.
  2. Carefully add the meatballs to the simmering broth and cook for about 10-15 minutes, or until they are cooked through.
  3. Stir in the mixed vegetables and continue to simmer the soup for another 5-10 minutes, until the vegetables are tender.
  4. Ladle the soup into bowls, garnish with fresh parsley, and enjoy.

Notes

Store leftovers in the refrigerator for up to 3-4 days in an airtight container. For longer storage, freeze individual portions for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding broth if it thickens too much.