Meatball Rice Soup

Warm up with a hearty bowl of Meatball Rice Soup, a comforting and flavorful dish that’s perfect for cooler days. This recipe features tender homemade meatballs crafted from a savory blend of ground beef, pork, Parmesan cheese, and breadcrumbs, simmered in a rich chicken broth infused with aromatic thyme, garlic, and sautéed vegetables. The addition of fluffy white rice creates a hearty base, making this soup as satisfying as it is delicious. With a balance of protein, veggies, and comforting carbs, it’s an ideal one-pot meal for the whole family. Garnished with fresh parsley, this easy-to-make soup offers wholesome goodness in every spoonful. Whether you’re craving a cozy dinner or a meal prep favorite, Meatball Rice Soup is guaranteed to hit the spot!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound Ground beef
• 0.5 pound Ground pork
• 1 large Egg
• 0.5 cup Breadcrumbs
• 0.25 cup Grated Parmesan cheese
• 0.5 teaspoon Garlic powder
• 1.5 teaspoons Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 medium Carrots, diced
• 2 Celery stalks, diced
• 3 Garlic cloves, minced
• 8 cups Chicken broth
• 0.75 cup Uncooked white rice
• 1 teaspoon Dried thyme
• 2 tablespoons Parsley, chopped

Directions

Step 1

In a large bowl, combine ground beef, ground pork, egg, breadcrumbs, Parmesan cheese, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until well combined.

Step 2

Form the mixture into small meatballs, about 1-inch in diameter, and set them aside.

Step 3

In a large pot or Dutch oven, heat olive oil over medium heat. Add the meatballs in batches and brown them on all sides (they don't need to be cooked through at this stage). Remove the browned meatballs and set them aside.

Step 4

In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 5

Add the minced garlic and sauté for an additional minute until fragrant.

Step 6

Pour in the chicken broth and bring it to a gentle boil.

Step 7

Stir in the uncooked rice, dried thyme, and the remaining 1 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 8

Return the browned meatballs to the pot and reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the rice is tender and the meatballs are cooked through.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Stir in the chopped parsley just before serving.

Step 11

Ladle the soup into bowls and serve hot. Enjoy!

Nutrition Facts

Serving size	3396 grams (3396.0g)

Amount per serving	% Daily Value*
Calories	3160

Total Fat 174.00g	223%
Saturated Fat 61.10g	306%
Polyunsaturated Fat 4.60g
Cholesterol 765mg	255%
Sodium 9996mg	435%
Total Carbohydrate 205.90g	75%
Dietary Fiber 14.50g	52%
Total Sugars 23.50g
Protein 198.70g	397%

Vitamin D 54IU	269%
Calcium 771mg	59%
Iron 21mg	119%
Potassium 4263mg	91%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.2%

Protein: 25.0%

Carbs: 25.9%