Ready for the ultimate cozy meal? This Easy Meatballs and Vegetables Soup is everything you crave in a comforting bowl: plump, juicy meatballs nestled among tender garden vegetables, all swimming in a savory, herb-kissed broth. Each spoonful is packed with flavor and nutrition, making it the kind of hearty family dinner you’ll turn to again and again. Whether you’re looking for a quick weeknight meal or something you can meal prep ahead, this soup checks every box—and it comes together faster than you’d imagine!

Easy Meatballs and Vegetables Soup Recipe - Recipe Image

Ingredients You’ll Need

You only need straightforward, wholesome ingredients to create a standout Easy Meatballs and Vegetables Soup. Each one plays a part—some bring boldness, others sweetness, a few add color and crunch—but together, they form the perfect cozy meal everyone will love.

Olive oil: A flavorful base that helps sauté veggies and locks in their sweetness.
Onion: Diced onion creates an aromatic and slightly sweet background to the soup.
Garlic: Minced garlic gives the broth its irresistible depth and warmth.
Carrots: These add natural sweetness and gorgeous color to every spoonful.
Celery: Sliced celery brings subtle earthiness and a satisfying crunch.
Zucchini: Diced zucchini adds a tender bite and soaks up the soup’s flavors.
Canned diced tomatoes: A burst of tomato tang and vibrant color makes the broth shine.
Beef or chicken broth: The savory, comforting backbone of the soup—choose your favorite!
Italian seasoning: Adds an herby, classic flavor note that ties everything together.
Salt: Brings out all the natural flavors without overwhelming the dish.
Black pepper: Just enough for a gentle heat and extra dimension.
Crushed red pepper flakes (optional): For those who want a little extra kick.
Frozen or pre-cooked meatballs: The star ingredient—choose your favorite variety (beef, turkey, or chicken all work).
Green beans: They hold their shape and color, giving every spoonful a bit of snap.
Baby spinach or kale: A quick-cooking leafy green for an extra nutritional boost.
Fresh parsley (optional): For a pop of freshness and a lovely finishing touch.

How to Make Easy Meatballs and Vegetables Soup

Step 1: Sauté the Aromatics

Start by heating your olive oil in a big soup pot over medium heat. As soon as it shimmers, toss in your diced onion and garlic. In just a couple of minutes, the space will smell incredible! Let them sauté until the onion becomes translucent and garlicky goodness fills the air—this sets a wonderful foundation for your Easy Meatballs and Vegetables Soup.

Step 2: Cook the Veggies

Add your sliced carrots, celery, and zucchini straight into the pot. Give everything a good stir and let those vegetables cook for around five minutes. This gentle cooking helps coax out their natural sweetness and ensures they’ll be perfectly tender without getting mushy later.

Step 3: Build the Broth

Pour in the can of diced tomatoes (juices and all) followed by your chosen broth, Italian seasoning, salt, black pepper, and red pepper flakes if using. Give it all a hearty stir and turn up the heat. As it all comes together in the pot, the broth starts to develop its layered, homey flavor.

Step 4: Add the Meatballs and Simmer

Once your pot is nearly at a boil, carefully add the frozen or pre-cooked meatballs right in. Lower the heat to a gentle simmer and let everything cook for about 15–20 minutes. This is where the Easy Meatballs and Vegetables Soup truly comes to life—the veggies soften, and the meatballs infuse the broth with meaty richness.

Step 5: Stir in Green Beans and Greens

For that fresh, just-right texture, add chopped green beans and spinach (or kale) during the last 5 minutes of cooking. These veggies only need a handful of minutes to become tender and gorgeous green. At this point, taste your soup and adjust the salt and pepper as needed.

Step 6: Finish and Serve

Ladle your piping hot Easy Meatballs and Vegetables Soup into bowls and shower with a sprinkle of chopped parsley for a lively touch. That’s it—you’re ready to serve a bowl of pure comfort!

How to Serve Easy Meatballs and Vegetables Soup

Garnishes

Finish each bowl of this soup with a handful of freshly chopped parsley, and if you love a citrusy lift, a little lemon zest is divine. For a richer flavor, try a dusting of grated Parmesan. These final flourishes make every serving extra special and restaurant-worthy.

Side Dishes

Nothing pairs quite like a thick slice of buttered crusty bread to dunk into your soup. For a lighter option, serve alongside a simple green salad dressed with lemony vinaigrette. If you want to stretch the meal, a platter of cheese and crackers makes a fun, casual pairing.

Creative Ways to Present

Serve Easy Meatballs and Vegetables Soup in big mugs for a playful, portable dinner, or ladle into mini Dutch ovens for a dramatic presentation. Hosting a dinner party? Offer “make-your-own” soup bowls with little cups of toppings like croutons, herbs, and grated cheese so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, store your leftover soup in airtight containers in the refrigerator. Easy Meatballs and Vegetables Soup will keep beautifully for up to 4 days, making it a fantastic choice for lunches or a speedy dinner later in the week.

Freezing

This soup freezes incredibly well! Ladle it into freezer-safe containers or bags (leaving a little space for expansion), label, and store for up to 3 months. That means you’ll always have a homemade meal ready to go—it reheats like a dream.

Reheating

To reheat, simply pour your soup into a saucepan and warm gently over medium heat until piping hot. If frozen, let it thaw overnight in the fridge first for best texture. The meatballs and veggies perk right up, tasting just as fresh as day one.

FAQs

Can I use homemade meatballs instead of frozen?

Absolutely! If you have time, homemade meatballs take the Easy Meatballs and Vegetables Soup to another level. Just cook them ahead of time, then drop them into the simmering soup as directed.

What other vegetables can I add?

Feel free to get creative! Corn, potatoes, bell peppers, or peas all make tasty additions. Use what’s in season or what you have in your fridge.

Is this soup gluten free?

If your meatballs are gluten free (check the label or make your own with gluten-free breadcrumbs), then this entire soup is naturally gluten free! Just double-check any broth you use as well.

How do I make it vegetarian?

Swap the meatballs for your favorite plant-based version, use vegetable broth, and you have a delicious vegetarian-friendly version of Easy Meatballs and Vegetables Soup.

Can I add pasta or rice?

Definitely! Stir in half a cup of cooked pasta or rice during the final few minutes of simmering if you’d like a heartier, more filling meal.

Final Thoughts

There’s something truly magical about a pot of Easy Meatballs and Vegetables Soup bubbling away in your kitchen—it’s the kind of meal that brings people together and lifts any chilly day. Give it a try, share it with friends or family, and let this cozy soup become a new favorite at your table!

Easy Meatballs and Vegetables Soup Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Easy Meatballs and Vegetables Soup is a comforting and satisfying one-pot meal that is perfect for a cozy family dinner. Packed with tender meatballs, hearty vegetables, and flavorful broth, this soup is sure to become a favorite in your household.

Ingredients

Scale

For the soup:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 zucchini, diced
1 (14.5-ounce) can diced tomatoes
6 cups beef or chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)

Additional ingredients:

1 pound small frozen or pre-cooked meatballs
1 cup green beans, trimmed and chopped
1 cup baby spinach or kale, chopped
1 tablespoon fresh parsley, chopped (optional)

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Instructions

In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, and sauté for 2–3 minutes until fragrant.
Add carrots, celery, and zucchini, and cook for another 5 minutes, stirring occasionally.
Stir in the diced tomatoes, broth, Italian seasoning, salt, pepper, and red pepper flakes if using. Bring to a gentle boil.
Add the frozen or pre-cooked meatballs and reduce heat to a simmer. Cook uncovered for 15–20 minutes, until the vegetables are tender and the meatballs are heated through.
Add green beans and spinach during the last 5 minutes of cooking. Taste and adjust seasoning if needed. Garnish with chopped parsley before serving.