Best Savory Meatball Soup Recipes

Savory Meatball Soup image

Provided by Baby Kato

Categories Potluck

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 22

2 tablespoons butter, unsalted
1 large red onion, chopped coarsely
1 teaspoon garlic, finely chopped
1 shallot, large, finely chopped
1 zucchini, small, peeled, coarsely chopped
1 red bell pepper, sweet, small, coarsely chopped
3 cups beef broth
1 tablespoon vinegar, balsamic
2 teaspoons Worcestershire sauce
28 ounces tomatoes, diced, plain, canned
1 teaspoon sugar, white (optional)
1/2 teaspoon salt
1 teaspoon red pepper flakes
1 bay leaf, fresh
1 sprig thyme, fresh
1 teaspoon oregano, fresh
1/2 cup orzo pasta
24 small meatballs, frozen
1 large potato, diced
2 large carrots, sliced
1/2 cup green beans, cut into thirds
1/4 cup parmesan cheese, freshly grated, garnish

Steps:

Fry the onion, garlic and shallots in butter for 5 minutes.
Add the zucchini and red pepper to the onion mixture and fry for an additional 5 minutes.
Pour the fried vegetables into your crock pot and add all the remaining ingredients.
Cook on low heat all day.
When ready to serve garnish with parmesan cheese and enjoy.

Savory Meatball Soup image

Provided by @MakeItYours

Number Of Ingredients 11

1 quart each beef broth and water
1 medium onion, cut into eighths
1 bay leaf
1 pound ground beef
1/2 cup long-grain rice
1 large egg
2 teaspoons each dried oregano and garlic salt
3/4 teaspoon black pepper, divided
1/4 teaspoon ground cumin
1/2 cup all-purpose flour
3 medium potatoes, peeled, coarsely chopped

Steps:

Combine beef broth and water in a large stockpot. Add onion and bay leaf. Bring to a boil over high heat.
Combine ground beef, rice, egg, oregano, garlic salt, 1/2 teaspoon black pepper and cumin in a large bowl and mix well. Shape mixture into 1-inch meatballs.
Coat meatballs with flour. Drop into the boiling broth; cover. Reduce heat to low. Cook, stirring frequently, for 45 minutes.
Add potatoes to the soup; cover. Cook, stirring occasionally, until the potatoes are tender, about 1 hour. Remove the bay leaf. Season with remaining black pepper.