Best Meatball Vegetable Soup Recipes

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VEGETABLE MEATBALL SOUP



Vegetable Meatball Soup image

This is a delicious soup recipe that takes less than 30 minutes to prepare and is a great way to use up leftover meatballs. The broth is so light and flavorful, everyone wants the recipe! -Susan Westerfield, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings (2 quarts).

Number Of Ingredients 7

1 package (12 ounces) frozen fully cooked Italian meatballs
2 cans (14-1/2 ounces each) beef broth
2 cups frozen Italian vegetable blend
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1-1/2 cups water
1/3 cup small pasta shells
Shredded Parmesan cheese, optional

Steps:

  • In a Dutch oven, combine the meatballs, broth, vegetable blend, tomatoes, water and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender. Garnish servings with cheese if desired.

Nutrition Facts : Calories 241 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 1333mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

MEATBALL VEGETABLE SOUP



Meatball Vegetable Soup image

My daughter shared this favorite recipe with me. The meatballs make it different from usual vegetable soup recipes.-Phyllis Miller, Hunta, Ontario

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings (6 cups).

Number Of Ingredients 11

1 pound ground beef
1 large egg, lightly beaten
1/2 cup small bread cubes
3/4 cup finely chopped onion, divided
1/2 teaspoon salt
2 tablespoons canola oil
1 can (10-3/4 ounces) beef broth
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup cooked small shell macaroni
1 cup frozen peas, thawed
1/4 teaspoon dried thyme

Steps:

  • In a large bowl, mix beef, egg, bread cubes, 1/4 cup onion and salt. Shape into 36 meatballs. Heat oil in a kettle or Dutch oven; brown meatballs with remaining onion. Add broth, soup, macaroni, peas and thyme; heat through, stirring often.

Nutrition Facts : Calories 301 calories, Fat 13g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 782mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

MEATBALL VEGETABLE SOUP



Meatball Vegetable Soup image

This is an old family recipe from my husband's Swedish grandmother. I don't know if it's Swedish, but it's good.

Provided by CookingONTheSide

Categories     Low Cholesterol

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup fresh breadcrumb
1/4 cup milk
1 egg, unbeaten
1/2 lb ground chuck
1/2 cup celery, diced
1/2 cup celery leaves, snipped
1 large onion, minced
2 medium carrots, sliced
1 cup raw potatoes, cubed
2 cups water (or chicken broth)
1 1/2 teaspoons salt
2 1/2 cups canned tomatoes, diced

Steps:

  • For soup, add all ingredients to Dutch oven.
  • Boil for 30 minutes.
  • Make meatballs: Mix all ingredients and shape into 12 balls.
  • Refrigerate 30 minutes and then drop into boiling soup and simmer 10 minutes.

MEATBALL AND VEGETABLE SOUP



Meatball and Vegetable Soup image

Provided by Peggie O'Kennedy

Categories     Soup/Stew     Beef     Pork     Potato     Tomato     Vegetable     St. Patrick's Day     Leek     Carrot     Spring     Bon Appétit     Ireland

Yield Serves 6

Number Of Ingredients 13

1/2 pound ground pork
1/2 pound ground beef
1/3 cup chopped fresh parsley
1 tablespoon (or more) Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 large red-skinned potatoes, cut into 1/2-inch pieces
2 large carrots, peeled, cut into 1/2-inch pieces
2 medium leeks (white and pale green parts only), chopped
1 large rutabaga, peeled, cut into 1/2-inch pieces
3 14 1/2-ounce cans beef broth
1 28-ounce can diced tomatoes

Steps:

  • Combine pork, beef, parsley, 1 tablespoon Worcestershire sauce, salt and pepper in large bowl; blend well. Form mixture into 1-inch balls. Heat oil in heavy large pot or Dutch oven over medium heat. Working in batches, add meatballs to pot and brown on all sides, about 4 minutes. Transfer to bowl after each batch.
  • Pour off all but 3 tablespoons drippings from pot. Add potatoes, carrots, leeks and rutabaga; sauté 5 minutes. Add broth and tomatoes with their juices. Return meatballs and any collected juices to pot. Bring to boil over high heat. Reduce heat to medium; simmer uncovered until meatballs and vegetables are tender, about 45 minutes. Season with more Worcestershire sauce, if desired and salt and pepper.

FAST MEATBALL VEGETABLE SOUP



Fast Meatball Vegetable Soup image

Marcia Piaskowski of Plantsville,Connecticut shares the recipe for this satisfying soup that uses frozen meatballs. It cooks on the stovetop in half an hour, but Marcia often doubles the recipe and simmers it in the slow cooker for easy preparation.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings (about 2-1/2 quarts).

Number Of Ingredients 9

2/3 cup uncooked medium pasta shells
4 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed French onion soup, undiluted
12 frozen fully cooked Italian meatballs (1/2 ounce each) , thawed and quartered
1-1/2 cups chopped fresh spinach
1 cup frozen sliced carrots, thawed
3/4 cup canned kidney beans, rinsed and drained
3/4 cup garbonzo beans or chickpeas, rinsed and drained

Steps:

  • Cook pasta according to package directions. , Meanwhile, combine the remaining ingredients in a Dutch oven or soup kettle. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Drain pasta and stir into soup.

Nutrition Facts : Calories 128 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 918mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 6g protein.

TURKEY MEATBALL AND VEGETABLE SOUP



Turkey Meatball and Vegetable Soup image

I made up this recipe myself to take advantage of the abundance of fresh vegetables available in our state. It's an economical yet hearty main dish that my husband and three children love all year-round.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup dry bread crumbs
3 tablespoons whole milk
1 large egg, lightly beaten
1/2 teaspoon salt
1-1/4 pounds ground turkey
2-1/2 cups water
1 can (14-1/2 ounces) stewed tomatoes
2 medium zucchini, halved and sliced
2 small carrots, thinly sliced
2/3 cup frozen corn
1/2 cup cut fresh green beans or frozen cut green beans
2 teaspoons chicken bouillon granules
1 teaspoon dried basil
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the bread crumbs, milk, egg and salt. Crumble turkey over mixture and mix well. Shape into 1/2-in. balls. In a nonstick skillet over medium heat, brown meatballs in batches; drain if necessary., In a large saucepan, combine the remaining ingredients. Bring to a boil. Carefully add meatballs. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

Nutrition Facts :

MEATBALL VEGETABLE AND BARLEY SOUP



Meatball Vegetable and Barley Soup image

My daughter loves meatballs and she loves barley soups so I came up with this on a cold and rainy winter day in Sacramento. It is rich and flavorful.

Provided by Karen From Colorado

Categories     One Dish Meal

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 23

1 lb lean ground beef
1 lb breakfast sausage
1/2 cup breadcrumbs
1 (2 ounce) package onion soup mix
1/2 cup grated parmesan cheese
2 tablespoons Worcestershire sauce
1 tablespoon hoisin sauce
1/2 teaspoon ground black pepper
1/4 cup red wine (optional)
6 cups beef broth (water and bullion are acceptable)
3/4 cup barley
1 large onion, diced
4 large garlic cloves, minced
2 tablespoons dried oregano
1 tablespoon dry basil
3 large potatoes, diced
3 large carrots, sliced
4 stalks celery, sliced
1 (15 ounce) can peas
1 (15 ounce) can green beans
1 (15 ounce) can diced tomatoes
1 cup frozen corn
2 tablespoons hoisin sauce

Steps:

  • Throughly mix together all of the meatball ingredients with your hands; shape into bite size meatballs.
  • Brown meatballs 1/2 at a time in a little cooking oil in a large frying pan (browning gives them more flavor then just tossing them into the soup); remove to a large stock pot.
  • Add the diced onion and wine (you can use broth or water instead of wine if desired) to the frying pan that you used to browned the meatballs.
  • De-glaze (gently loosen and stir up the browned bits on the bottom of the pan by stirring with a whisk or spatula) the pan using the onions and wine until onions are caramelized and browned; add to the meatballs in your soup pot.
  • Add beef broth, garlic, oregano, basil and barley to the soup pot; simmer 20 minutes.
  • Add fresh vegetables to the soup; simmer for 15 minutes.
  • Add canned vegetables and corn to the soup; bring to a boil and stir in hoisin sauce.

Nutrition Facts : Calories 662, Fat 25.6, SaturatedFat 9.1, Cholesterol 90.2, Sodium 1544.9, Carbohydrate 71.9, Fiber 14.3, Sugar 12.3, Protein 38.8

MEATBALL AND VEGETABLE SOUP



Meatball and Vegetable Soup image

Provided by Sylvia Pease

Categories     Soup/Stew     Beef     Herb     Tomato     Vegetable     Kid-Friendly     Winter     Bon Appétit     Maine     Small Plates

Yield 4 Main-Course

Number Of Ingredients 13

1 pound ground beef
1/2 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
4 tablespoons chopped fresh parsley
3 teaspoons dried oregano
1 teaspoon salt
3 14 1/2-ounce cans beef broth
1 28-ounce can Italian-style tomatoes
6 carrots, diced
4 medium potatoes, peeled, diced
2 small onions, chopped
4 large garlic cloves, chopped
2 teaspoons dried thyme

Steps:

  • Combine ground beef, fresh breadcrumbs, grated Parmesan cheese, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well. Using moistened palms, shape mixture into 1-inch diameter meatballs.
  • Bring broth to boil in heavy large Dutch oven over high heat. Drop in meatballs and cook 5 minutes. Add tomatoes with their juices, carrots, potatoes, onions, garlic, dried thyme and remaining 2 teaspoons oregano. Reduce heat to medium. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, breaking up tomatoes with back of spoon, about 40 minutes. Season to taste with salt and pepper. Ladle soup into deep bowls. Sprinkle soup with remaining 2 tablespoons parsley and serve.

ALBONDIGAS (VEGETABLE AND MEATBALL) SOUP



Albondigas (vegetable and meatball) Soup image

My family loves this soup...whenever we get together in the winter time there is always bound to be a big pot of this delicious (and healthy!) soup. This recipe comes from my Tia (that's aunt in spanish)...who probably got it from her mother...everybody in the family adds something different...but this is the way Tia taught me...

Provided by Celeste Drake

Categories     Vegetable Soup

Time 3h

Number Of Ingredients 20

4 large onions, diced
4 large carrots diced
4 large stalks of celery, diced
2 large anaheim chilies
1 large can of whole stewed tomatoes or 2 medium cans of mexican style stewed diced tomatoes
6 medium potatoes, medium sized dice
2 medium zucchini, diced
1 pkg frozen corn (small bag)
1/2 lb fresh green beans, cut in half
1 large can tomato sauce
1 small can of el pato spicy tomato sauce
2 Tbsp knorr chicken bouillon, or 4 chicken bouillon cubes *
2 tsp black pepper *
2 tsp oregano, dried *
4 clove garlic, minced *
water to fill pot
MEATBALLS
3 lb ground beef
1 pkg hi-ho or ritz crackers (1 sleeve not whole box)(crushed up)
3 large eggs

Steps:

  • 1. Mix ground beef, crackers, eggs and about 1/3 of the small can of the El Pato spicy tomato sauce together in a large bowl. Cover and put in refrigerator.
  • 2. chop all veggies to have them ready when they need to go in to pot
  • 3. in a very large pot, put enough vegetable or olive oil to cover the bottom and sauté the onions, carrots, celery and Anaheim chilies until translucent.
  • 4. add stewed tomatoes and seasonings(marked with the *)
  • 5. add tomato sauce and remainder of El Pato spicy tomato sauce.
  • 6. add the rest of the veggies and then fill pot with water to cover everything. ( but remember u need enough room for your meatballs)
  • 7. bring to boil and let simmer for about an hour or until potatoes and carrots are cooked through.
  • 8. take meatball mix and pinch off about golf ball sized portions and drop into soup ( no need to roll meat...just pinch and drop)...do very minimal stirring after this step to avoid breaking up meatballs.
  • 9. bring to boil again and let cook until meatballs are done through.
  • 10. serve with tortillas and your favorite toppings... shredded cheese, sour cream, fresh cilantro and salsa go very well.

EASY HEALTHY VEGETABLE MEATBALL SOUP {INSTANT POT OR SLOW COOKER}



Easy Healthy Vegetable Meatball Soup {Instant Pot or Slow Cooker} image

WW Recipes: Instant Pot or Crock Pot Easy Healthy Vegetable Meatball Soup, hearty satisfying family favorite dinner, 135 calories, 4 SmartPoints

Provided by @MakeItYours

Number Of Ingredients 10

1 pound small frozen meatballs (I used Trader Joe's)
24 ounces jarred marinara sauce (such as Classico Tomato Basil Sauce)
4 cups low sodium beef or chicken broth (I use Better than Bouillon)
3 cups chopped green beans (I used frozen)
2 cups chopped carrots
1 cup chopped onion
1 medium zucchini, chopped
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder or granulated garlic
1/2 teaspoon ground black pepper

Steps:

  • HowToSection Instant Pot: Array
  • HowToSection Slow Cooker: Array
  • HowToSection To Freeze and Cook Later Array

MINI TURKEY MEATBALL VEGETABLE SOUP



MINI TURKEY MEATBALL VEGETABLE SOUP image

Categories     Soup/Stew     Chicken

Yield 7 1 1/2 cups

Number Of Ingredients 26

For the Meatballs:
• 20 oz (1.3 lb) ground turkey breast 93% lean
• 1/4 cup seasoned whole wheat breadcrumbs*
• 1/4 cup grated parmesan cheese
• 1/4 cup parsley, finely chopped
• 1 large egg
• 1/4 cup onion, minced
• 1 clove garlic, minced
• 1/4 tsp salt
For the Soup:
• 32 oz container reduced sodium chicken broth
• 2 tsp olive oil
• 1/2 cup chopped onion
• 1 cup diced carrots
• 1/2 cup diced celery
• 2 garlic cloves, minced
• 2 (14.5 oz) cans petite diced tomatoes
• Parmesan cheese rind (optional)
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
• 1/4 cup chopped fresh Italian parsley
• 1/2 tsp kosher salt and fresh black pepper
• 8 oz zucchini, diced
• 2 cups chopped fresh spinach
• extra parmesan cheese for garnish (optional)

Steps:

  • Preheat oven to 400°F. In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 42. Bake in the oven about 12 minutes. Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes. Add the broth, tomatoes, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low 40 minutes. Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes, season to taste with salt and black pepper if needed. Serve with extra grated cheese on the side if desired.

CARAMELIZED VEGETABLE AND MEATBALL SOUP



CARAMELIZED VEGETABLE AND MEATBALL SOUP image

Categories     Soup/Stew     Vegetable

Yield 6

Number Of Ingredients 14

1 small peeled, seeded butternut squash
3 medium Yukon Gold potatoes, peeled
2 large carrots, peeled
2 large parsnips, peeled
15 to 20 garlic cloves, peeled
1/4 cup olive oil, divided
2 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1 pound ground turkey (not breast only)
1 tablespoon fennel seeds
1 egg, lightly beaten
2 large leeks, cut into 1/4-in. slices and rinsed
1 large head fennel, cut into 1/4-in. slices (reserve feathery fronds for garnish)
8 cups reduced-sodium or homemade chicken broth*

Steps:

  • 1. Preheat oven to 425° and arrange racks in upper and lower thirds of oven. Cut squash, potatoes, carrots, and parsnips into 1-in. pieces and put in a large oiled roasting pan; add garlic. Toss with 2 1/2 tbsp. olive oil, 1 1/2 tsp. salt, and 1 tsp. pepper and spread out in a single layer, leaving as much room as possible around the pieces. Roast vegetables on lower rack about 40 minutes, or until browned and tender (stir after they've browned underneath, about 25 minutes). 2. Meanwhile, make meatballs: With wet hands, mix turkey, fennel seeds, egg, 1 tsp. salt, and 1/2 tsp. pepper together in a small bowl. Oil your hands with some of remaining oil. Shape turkey mixture into 1-in. meatballs and set them on an oiled rimmed baking sheet as you go, using more oil as needed to coat them well. Roast meatballs on upper rack 15 to 20 minutes, turning a couple of times to brown well on all sides. 3. Heat 1 tbsp. olive oil in a large pot over medium-high heat. Add leeks and fennel, season with salt and pepper to taste, and cook until softened, about 5 minutes. Pour in broth and bring to a boil over high heat, covered. Lower heat and simmer vegetables until meltingly soft, about 25 minutes. 4. When vegetables in oven have caramelized and meatballs are browned, remove both from oven. Transfer meatballs to roasting pan. Pour a ladleful of hot broth into baking sheet and scrape up browned bits; pour into roasting pan along with all contents of pot and gently scrape up vegetables' browned bits. Return to oven and bake 5 minutes to let flavors mingle. Serve with hunks of warm bread.

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