Meatball Soup
Savor a bowl of this delicious and cozy Meatball Soup, ready in just 30 minutes! Meatballs gently simmer in a rich tomato broth, packed with a mix of vegetables for a delicious, hearty meal.
Servings: 8 servings
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 carrots sliced into thin coins
- 2 celery ribs sliced into half moons
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme you can also use 1/2 teaspoon dried thyme
- 1 teaspoon chopped fresh oregano you can also use 1/2 teaspoon dried oregano
- 1 teaspoon salt or to taste
- ¼ teaspoon fresh ground black pepper or to taste
- 3 cloves garlic minced
- 1 pound frozen pre-cooked meatballs
- 28 ounces canned fire-roasted diced tomatoes undrained
- 6 cups chicken broth you can also use beef broth, bone broth, or vegetable broth
- 5 ounces baby kale leaves
- grated fresh parmesan cheese for serving
Instructions
- Cook the vegetables. Heat olive oil in a Dutch oven or soup pot set over medium-high heat. To the heated oil, add chopped onions, carrots, celery, and parsley; cook for 3 to 4 minutes or until the veggies are just tender, stirring frequently.
- Season and add aromatics. Stir in thyme and oregano; season with salt and pepper and cook for 20 seconds. Add minced garlic and cook for 15 seconds or until fragrant.
- Stir in the meatballs and remaining ingredients. Add the frozen meatballs and continue to cook for 4 minutes, stirring occasionally. Stir in the tomatoes and cook for 1 more minute. Stir in the broth and bring to a boil.
- Simmer. Reduce heat to medium; continue to simmer, uncovered, stirring occasionally, for 10 to 12 minutes, or until the meatballs are tender and the soup is hot.
- Add kale and finish. Stir in the kale and cook for 2 more minutes or until wilted. Remove from heat and taste the soup for salt and pepper; adjust accordingly. Top the meatball soup with Parmesan cheese and serve.
Notes
- Homemade Meatballs: I often grab store-bought meatballs for this soup recipe, but you can also use homemade. Make sure the meatballs are cooked before adding them to the soup.
- Go Meatless or Poultry: Plant-based meatballs or those tasty Meatless Italian "Sausage" Meatballs are a great alternative. Chicken and turkey meatballs are also a win!
- Herbs: Fresh herbs are king, but if unavailable, a dash of dried oregano and thyme or a teaspoon of Italian Seasoning will do.
- Swap That Kale: Baby spinach is a great substitute.
- Veggies: Throw in a couple of cups of frozen veggies in the final 5 minutes of cooking.
- Add Pasta: Level up the heartiness by adding small pasta when the soup boils.
Nutrition
Serving: 1cup | Calories: 256kcal | Carbohydrates: 12g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 337mg | Potassium: 507mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4856IU | Vitamin C: 28mg | Calcium: 87mg | Iron: 2mg
