Meatball Soup Recipe
This homemade Meatball Soup Recipe is ready in just 30 minutes and so delicious. Juicy meatballs with egg noodles, vegetables and potatoes in a rich broth.
Ingredients
meatballs-
- 1 lb ground meat pork, beef, chicken or turkey
- 1/2 medium onion grated
- 1 garlic minced
- ½ tsp ground black pepper
- 1 tsp salt
soup-
- 1/2 medium onion chopped
- 1 Tbsp unsalted butter
- 1 tsp canola or olive oil
- 1 large carrot cubed
- 14 oz canned diced tomatoes
- 2 garlic cloves minced
- 4 cups water
- 32 oz chicken broth
- 3 medium potatoes cubed
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 cup egg noodle
Instructions
prepare meatballs-
- In a large bowl, combine all the ingredients for the meatballs. Shape 18-20 meatballs (shaping with wet hands helps the meat not stick to the hands.)
prepare soup-
- In a Dutch oven, over med heat, sauté onions with oil and butter, until almost tender.
- Add cubed carrots, saute until almost cooked.
- Add in diced tomatoes and minced garlic, cook for 3 minutes, stirring frequently.
- Pour in the water, broth and diced potatoes. Bring to a soft boil.
- Once boiling, add the noodles and season with salt and pepper. Cook 5 minutes and add in meatballs.
- Cook until potatoes are tender and meatballs are cooked. Add favorite herbs and serve.
Notes
Notes:
- Refrigerate: Store in an airtight container for up to 3 days in the fridge.
- Freeze: Soup can be frozen for longer storage. Store in a freezer-safe container and keep for up to 3 months.
- Reheat: Frozen soup should be thawed in the fridge overnight and then reheated.