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)
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.
Notes
- You can use homemade or store-bought meatballs.
- To make it heartier, add 1/2 cup of cooked pasta or rice.
- This soup freezes well and is great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5g
- Sodium: 690mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
