Description

This easy vegetable soup with meatballs is hearty, healthy, and packed with flavor. A family-friendly meal for any night.

Ingredients

Scale

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large potato, diced
1 (14.5 oz) can diced tomatoes
6 cups beef broth (or vegetable broth)
1 teaspoon dried Italian seasoning
Salt and pepper to taste
1 ½ cups frozen mixed vegetables (green beans, corn, peas)
20–24 small frozen or pre-cooked meatballs (beef or turkey)

1 tablespoon chopped fresh parsley (optional, for garnish)

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Instructions

Step 1: Sauté the aromatics
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 2–3 minutes until it becomes soft and translucent. Add the minced garlic and stir for another 30 seconds until fragrant.

Step 2: Add fresh vegetables
Next, add the sliced carrots, celery, and diced potatoes to the pot. Cook for about 5 minutes, stirring occasionally, to let the vegetables begin to soften slightly.

Step 3: Pour in broth and tomatoes
Add the can of diced tomatoes with their juice, then pour in the beef broth. Stir in the Italian seasoning, and season with salt and pepper to taste. Bring the mixture to a gentle boil.

Step 4: Add meatballs and simmer
Once the soup is boiling, gently add the meatballs to the pot. Reduce the heat to medium-low and let everything simmer for 15–20 minutes, or until the vegetables are tender and the meatballs are heated through.

Step 5: Stir in frozen vegetables
About 5 minutes before serving, add the frozen mixed vegetables. Stir well and let them cook through in the hot broth. Taste and adjust seasoning if necessary.

Step 6: Garnish and serve
Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot with a side of crusty bread or crackers.

Notes

Sautéing the onion and garlic first builds a strong flavor base. Don’t skip this step.
Use low-sodium broth if you’re watching salt levels—you can always add more later.
Dice the potatoes into evenly sized pieces to ensure they cook at the same rate.
Let the meatballs simmer in the soup instead of baking or frying them separately. It saves time and allows them to absorb flavor from the broth.

Don’t overcook the vegetables; you want them tender but not mushy.

Prep Time: 10
Cook Time: 30

Nutrition

Serving Size: 8
Calories: 422