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Introduction: Soup with meatballs is the perfect dish for those chilly days when you crave something warm, satisfying, and full of flavor. This simple yet delicious meal brings together tender meatballs and a savory broth, making it a comforting choice for lunch or dinner. Whether you enjoy it as a quick weekday meal or a cozy weekend dish, this soup is sure to satisfy your cravings and warm you up from the inside out.
Ingredients:
For the Meatballs:
1 lb ground beef (or a blend of beef and pork)
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper, to taste
For the Soup:
4 cups beef broth (or chicken broth)
1 medium onion, chopped
2 medium carrots, sliced
2 celery stalks, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes (optional)
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Meatballs:
In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper.
Mix the ingredients until well combined and then form the mixture into small meatballs (about 1 inch in diameter).
Heat a tablespoon of oil in a large pot over medium heat. Brown the meatballs in batches, turning to ensure they are evenly browned. Once done, remove them from the pot and set them aside.
Make the Soup:
In the same pot, add a little more oil if needed, then sauté the onion, carrots, and celery for about 5 minutes until softened.
Add the garlic and cook for another minute until fragrant.
Pour in the beef broth and bring it to a simmer.
Gently add the browned meatballs back into the pot along with the diced tomatoes (if using), thyme, salt, and pepper.
Simmer the soup for 20-25 minutes until the meatballs are fully cooked through and the flavors have melded together.
Serve:
Once the soup is ready, ladle it into bowls and garnish with fresh parsley. Serve hot with crusty bread or a side salad for a complete meal.
Tips for Serving and Storing:
Serving Tip: For a heartier meal, you can serve the soup with a side of garlic bread or a sprinkle of extra Parmesan cheese on top.
Storing Tip: Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat until heated through.
Freezing Tip: The soup can be frozen for up to 3 months. For best results, freeze the meatballs and broth separately, as this will prevent the meatballs from becoming too soggy upon reheating.
Variants:
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