Meatball Soup Ii

Warm up with a comforting bowl of Meatball Soup II, a hearty one-pot meal brimming with flavor and nutrition. Tender, homemade beef meatballs enriched with Italian breadcrumbs, Parmesan, and garlic are the star of this soup, paired with a medley of vibrant vegetables like carrots, celery, potatoes, and leafy baby spinach. Infused with aromatic herbs like basil, oregano, and a touch of bay leaf, all simmered in a rich beef broth, this soul-soothing soup is perfect for chilly evenings or a wholesome family dinner. Ready in just an hour, this recipe combines easy prep with restaurant-quality results, offering a satisfying balance of savory meatiness and nourishing veggies. Serve with freshly chopped parsley and crusty bread for a meal that's as comforting as it is flavorful.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 0.5 cup Italian breadcrumbs
• 0.25 cup grated Parmesan cheese
• 1 unit large egg
• 2 cloves garlic, minced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 stalks celery stalks, sliced
• 2 medium potatoes, diced
• 14.5 ounces diced tomatoes (canned)
• 6 cups beef broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 unit bay leaf
• 2 cups baby spinach
• 0.25 cup fresh parsley, chopped

Directions

Step 1

In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix gently until all ingredients are evenly incorporated. Form the mixture into small 1-inch meatballs and set aside.

Step 2

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the meatballs in batches and brown them on all sides, about 5 minutes per batch. Remove the browned meatballs and set them aside on a plate.

Step 3

In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.

Step 4

Add the diced potatoes, canned diced tomatoes (with their juices), beef broth, dried basil, dried oregano, and bay leaf. Stir everything together and bring the soup to a simmer over medium-high heat.

Step 5

Once simmering, return the meatballs to the pot. Reduce the heat to medium-low, cover, and let the soup simmer gently for 25-30 minutes, or until the potatoes are tender and the meatballs are cooked through.

Step 6

During the last 5 minutes of simmering, stir in the baby spinach and allow it to wilt into the soup.

Step 7

Taste the soup and adjust seasoning with additional salt and pepper, if needed. Remove the bay leaf before serving.

Step 8

Serve hot, garnished with fresh parsley. Enjoy with crusty bread or a side salad for a complete meal!

Nutrition Facts

Serving size	3384.3 grams (3384.3g)

Amount per serving	% Daily Value*
Calories	2486

Total Fat 130.70g	168%
Saturated Fat 45.90g	230%
Polyunsaturated Fat 2.80g
Cholesterol 507mg	169%
Sodium 10286mg	447%
Total Carbohydrate 212.50g	77%
Dietary Fiber 25.50g	91%
Total Sugars 37.40g
Protein 136.40g	273%

Vitamin D 41IU	205%
Calcium 911mg	70%
Iron 27mg	151%
Potassium 5997mg	128%

*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: 45.7%

Protein: 21.2%

Carbs: 33.0%