Meatball Soup

This might seem like a heavy dish for those of you experiencing a heat wave. We had a bit of a heat wave of our own last week–the temperatures got into the 70s! In June? Almost unheard of (haha…ugh).

To combat the cloudy, wet weather I made a comfort soup. It was filled with meat flavor, went well with a salad, and helped me get my slight Italian on with the meatballs.

Feel free to file this recipe away for when you have chilly weather and need a cozy soup. You can also substitute fresh herbs for the dried. That was all I had access to at the time. It may seem like there are a bunch of ingredients, but most should be pantry staples.

Directions for Meatball Soup

  • About 1 pound ground beef (I used 90%–you can go lean for this dish)
  • 1/2 cup bread crumbs (I used panko for added texture)
  • Salt/pepper
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon all-purpose seasoning (or whatever other seasoning you like)
  • One egg
  • 8 to 12 oz of uncooked egg noodles (the more you use, the less soup-like it will be)
  • 3.5 cups beef broth
  • 2 cups water
  • 2 cups chopped carrots (about 1 pound of the baby carrots works, but still cut them)
  • 1/2 cup chopped onion
  • 2 cups chopped tomatoes (about 3 medium-sized tomatoes)
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon dried basil
  • 2 cloves garlic, chopped
  • 1/2 cup grated cheese (I used half Parmesan, half aged cheddar)

Start by mixing the ground beef, bread crumbs, parsley, all-purpose seasoning, egg, and some salt and pepper in a bowl.

The egg is hiding underneath the bread crumbs

In a 5-6 quart saucepan/pot (I used my dutch oven), heat a modest amount of vegetable oil over medium heat. Place the meatballs in, leaving some space around them. You will probably have to do this in 2 batches.

Batch 1

Nice browned bits from the meatballs–yum!

You should not need to add any more oil at this point. Now, add in the carrots, onion, tomatoes, oregano, basil, and garlic. Stir and cook the veggies until the carrots are tender. This will probably take about 10-15 minutes. Feel free to cover and stir as needed.

Add in the beef broth and water. Stir everything together and bring to a boil.

Put the meatballs back in, cooking for about 5-6 minutes. Then, add in the egg noodles, cooking for an additional 6-7 minutes. The noodles may not want to stay down, so stir to keep them cooking evenly.

At this point, stir in some of the cheese, leaving some for serving. Once everything is cooked to your liking, ladle the soup into bowls and sprinkle some cheese on top.

Directions for Meatball Soup without pictures

  • About 1 pound ground beef (I used 90%–you can go lean for this dish)
  • 1/2 cup bread crumbs (I used panko for added texture)
  • Salt/pepper
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon all-purpose seasoning (or whatever other seasoning you like)
  • One egg
  • 8 to 12 oz of uncooked egg noodles (the more you use, the less soup-like it will be)
  • 3.5 cups beef broth
  • 2 cups water
  • 2 cups chopped carrots (about 1 pound of the baby carrots works, but still cut them)
  • 1/2 cup chopped onion
  • 2 cups chopped tomatoes (about 3 medium-sized tomatoes)
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon dried basil
  • 2 cloves garlic, chopped
  • 1/2 cup grated cheese (I used half Parmesan, half aged cheddar)

Start by mixing the ground beef, bread crumbs, parsley, all-purpose seasoning, egg, and some salt and pepper in a bowl. Form small bite-size meatballs and put aside.

In a 5-6 quart saucepan/pot (I used my dutch oven), heat a modest amount of vegetable oil over medium heat. Place the meatballs in, leaving some space around them. You will probably have to do this in 2 batches. Let them brown on one side before flipping to another. Once they are mostly browned, put aside to do the second batch. Then remove all meatballs.

You should not need to add any more oil at this point. Now, add in the carrots, onion, tomatoes, oregano, basil, and garlic. Stir and cook the veggies until the carrots are tender. This will probably take about 10-15 minutes. Feel free to cover and stir as needed.

Add in the beef broth and water. Stir everything together and bring to a boil. Put the meatballs back in, cooking for about 5-6 minutes. Then, add in the egg noodles, cooking for an additional 6-7 minutes. The noodles may not want to stay down, so stir to keep them cooking evenly.

At this point, stir in some of the cheese, leaving some for serving. Once everything is cooked to your liking, ladle the soup into bowls and sprinkle some cheese on top.

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