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Easy Meatballs and Vegetables Soup

Warm up your chilly evenings with a bowl of Hearty Meatball & Veggie Medley Soup. This comforting classic blends juicy meatballs with vibrant vegetables, creating a nutritious and satisfying dish that's perfect for busy weeknights or cozy gatherings. Adapt the recipe to your taste by choosing between ground beef or turkey and adding your favorite seasonal veggies. Enjoy the warmth of home-cooked meals and the joy of sharing with loved ones as you savor each delicious spoonful. Perfect for meal prep too!
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Ingredients
  

1 lb ground beef (or turkey for a lighter option)

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1 medium onion, diced

3 medium carrots, sliced

2 celery stalks, chopped

1 zucchini, diced

1 cup green beans, trimmed and cut into 1-inch pieces

4 cups chicken or vegetable broth

1 (14.5 oz) can diced tomatoes (with juice)

1 teaspoon dried basil

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix until evenly incorporated.

    Form the Meatballs: Using your hands, roll the mixture into small meatballs, about 1 inch in diameter. Set aside on a plate.

      Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for about 3-4 minutes until translucent.

        Add Carrots & Celery: Stir in the sliced carrots and chopped celery, cooking for another 5 minutes until they start to soften.

          Brown the Meatballs: In the same pot, add the prepared meatballs a few at a time, browning them on all sides for about 5-6 minutes. They do not need to be fully cooked through at this point; they'll finish cooking in the broth.

            Combine Ingredients: Once the meatballs are browned, add the zucchini, green beans, diced tomatoes (along with juice), chicken broth, dried basil, and bring to a boil.

              Simmer: Reduce heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld and the meatballs to fully cook.

                Taste and Adjust Seasoning: Before serving, taste the soup and adjust seasoning with salt and pepper if necessary.

                  Serve Hot: Ladle the soup into bowls and garnish with chopped fresh parsley. Enjoy with crusty bread or a sprinkle of extra Parmesan if desired.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6