Somehow, we seem to be busier than ever – especially over the holidays. I have been focusing on meals that are both quick and won’t have a ton of leftovers since we have been running everywhere and haven’t had as many meals at home as we normally do (generally all but one or two).
Of course that also means what I make needs to be something that the wee ones will eat or that’s pretty much negated my goal. Fortunately, soups tend to be something that the wee ones really enjoy – and it even gets Mister Man to eat things he’s not quite sure he really likes, such as tomatoes and celery. Win-win for everyone!
How to Make Meatball Soup
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Heat a heavy soup pot on the stove on medium. When heated, add the olive oil, onion, and garlic. Cook until the onion is softened and translucent, generally about three or four minutes.
Add 1/2 teaspoon salt, tomatoes, and chicken stock to the soup pot. Reduce heat to low and simmer for fifteen minutes with the lid on.
While the tomatoes and stock are simmering, make your meatballs. Place the ground beef or turkey, egg, milk, bread crumbs, 1/2 teaspoon salt, and pepper. Use your hands to mix it together until it is uniform. Form into mini meatballs, and put in the fridge to chill until the broth is ready.
Cook the pasta according to the package directions once you’ve made the meatballs while the broth is simmering, cooking the pasta a minute or two less than the directions say to ensure it’s al dente. Drain and set aside.
Using an immersion blender, puree the tomato broth (with the wee ones, we need to ensure they don’t have the texture of the onion or tomato). Add the chilled meatballs to the broth and simmer for another fifteen minutes – ensuring that the meatballs are cooked through.
Serve the soup immediately, topping with pasta and some extra pepper, if desired. If you (like me) need more cheese, add some more Parmesan, too. Yum!
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Meatball Soup
Ingredients
- 3 ounces whole wheat pasta
- 1 tablespoon olive oil
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 28 ounces diced tomatoes
- 1 teaspoon salt
- 3 cups chicken stock
- 1/2 pound ground beef or turkey
- 1 egg beaten
- 1/3 cup bread crumbs
- 1/4 cup milk
- 1/4 cup Parmesan cheese
- Pepper to taste
Instructions
- Heat a heavy soup pot on the stove on medium. When heated, add the olive oil then the onion and garlic. Cook until the onion is softened and translucent, generally about three or four minutes.1 tablespoon olive oil, 1/2 cup onion, 2 cloves garlic
- Add 1/2 teaspoon salt, tomatoes and chicken stock to the soup pot. Reduce heat to low and simmer for fifteen minutes with the lid on.28 ounces diced tomatoes, 1 teaspoon salt, 3 cups chicken stock
- While the tomatoes and stock are simmering, make your meatballs. Place the ground beef or turkey, egg, milk, bread crumbs, 1/2 teaspoon salt, and pepper.1/2 pound ground beef or turkey, 1 egg, 1/3 cup bread crumbs, 1/4 cup milk, Pepper
- Use your hands to mix it together until it is uniform. Form into mini meatballs, and put in the fridge to chill until the broth is ready.
- Cook the pasta according to the package directions once you’ve made the meatballs while the broth is simmering, cooking the pasta a minute or two less than the directions say to ensure it’s al dente. Drain and set aside.3 ounces whole wheat pasta
- Using an immersion blender, puree the tomato broth. Add the chilled meatballs to the broth and simmer for another fifteen minutes – ensuring that the meatballs are cooked through.
- Serve the soup immediately, topping with pasta and some extra pepper, if desired. If you need more cheese, add some more Parmesan, too.1/4 cup Parmesan cheese
Notes
- For the best flavor, I recommend using fresh minced garlic.
- Choose low-sodium or no-salt-added diced tomatoes and chicken stock to control sodium levels.
- Ground turkey is a great choice for this soup because it stays moist. You can substitute ground beef if preferred.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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Sounds wonderful!
My son is a huge meatball fan! This may work well with him to diversify his menu. Thanks Michelle!
Hi Michelle,
Your Meatball Soup looks really good. Thank you for sharing your recipe and you have a great week!
looks great…I have some leftover meatballs that may need to become soup!
It's nice to eat well, and I am glad you are serving up dishes for others to appreciate!
Hank you. Love Love, Andflew. SKY>
Tara – Ohhh but it is. Great for this time of year but fortunately not super heavy, either, like some winter soups.
Kelly – Try it out and see what he thinks. I'm amazed by what Mister Man is starting to decide he likes.
Miz Helen – It is, and I hope you try and enjoy it!
firebear – Even better – taking the leftovers to remove a step or two. I love it!
WordsPoeticallyWorth – Ummm thanks, I think.