Hearty Beef Meatball Soup: My Family's Comfort Bowl (Print Version)

Hearty Beef Meatball Soup is a warming hug in a bowl. This recipe features tender beef meatballs simmered in a rich, flavorful broth, perfect for any night.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Meat, Dairy (optional garnish)

# Ingredients:

→ Meatball Mix-Ins

01 - 1 lb ground beef (80/20 blend)
02 - 1/2 cup breadcrumbs (Panko or regular)
03 - 1 large egg
04 - 1/2 small onion, finely minced
05 - 2 cloves garlic, minced (divided)
06 - 1 tsp Italian seasoning (divided)
07 - Salt and black pepper to taste

→ Soup Base Essentials

08 - 1 tbsp olive oil
09 - 1/2 small onion, diced
10 - 2 carrots, diced
11 - 2 celery stalks, diced
12 - 4 cups beef broth (low sodium)
13 - 1 (15-oz) can crushed tomatoes
14 - 1 bay leaf (optional)

→ Flavor Enhancers

15 - 1 tsp Italian seasoning (remaining)
16 - Salt and black pepper to taste
17 - 1 clove garlic, minced (remaining)

→ Finishing Touches

18 - 2 cups fresh spinach
19 - 1/4 cup fresh parsley, chopped
20 - Parmesan cheese, grated (for serving, optional)

# Instructions:

01 - Alright, first things first, let's get those meatballs ready. In a big bowl, combine your ground beef, breadcrumbs, egg, half of the minced onion, half of the minced garlic, a teaspoon of Italian seasoning, and a good pinch of salt and pepper. Now, here’s the crucial part: mix it gently. Overmixing is the enemy of tender meatballs! Your hands are the best tools here. I usually just squish it together until it's just combined, then roll them into about 1-inch balls. I always make them a little uneven, gives them character, you know? This is where I sometimes get a little messy, but it's all part of the fun.
02 - Heat a glug of olive oil in a large pot or Dutch oven over medium-high heat. Once it’s shimmering, carefully add your meatballs in batches. Don't overcrowd the pot, or they won't brown properly; they'll just steam. I made that mistake once, and they looked pretty sad. You're not cooking them through, just getting a nice golden-brown crust on the outside. This locks in flavor and helps them hold their shape in the soup. Once they're browned on all sides, take them out and set them aside. There will be some delicious bits stuck to the bottom of the pot, and that’s a good thing!
03 - Reduce the heat to medium. Add a little more olive oil if needed, then toss in the remaining minced onion, celery, and carrots. Sauté them for about 5-7 minutes until they start to soften and get fragrant. This is where your kitchen really starts to smell amazing, honestly! Scrape up all those browned bits from the bottom of the pot—that's called fond, and it's pure flavor. Stir in the rest of the minced garlic and cook for another minute until you can really smell it, but don't let it burn, that's a sad smell!
04 - Pour in the beef broth and crushed tomatoes. Add the remaining Italian seasoning, a bay leaf if you have one (I often forget, oops!), and a good pinch of salt and pepper. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes. This allows all those beautiful flavors to meld together and the vegetables to get tender. I sometimes give it a little taste here and adjust the seasoning. It's important to get it just right before the meatballs go back in.
05 - Carefully add the browned meatballs back into the soup. Let them simmer gently in the broth for another 10-15 minutes, or until they're cooked through and super tender. This is where they really soak up all that delicious soup flavor. Just before serving, stir in the fresh spinach. It will wilt down quickly, adding a lovely green pop and some extra nutrients without changing the Hearty Beef Meatball Soup's texture much. I love how it just melts right in.
06 - Remove the bay leaf (if you remembered to add it!). Taste and adjust any final seasonings—maybe another pinch of salt or a crack of fresh pepper. Ladle the hot Hearty Beef Meatball Soup into bowls and sprinkle generously with fresh chopped parsley. A little Parmesan cheese on top? Yes, please! It's so satisfying to see this vibrant bowl of goodness after all that work. Honestly, the smell alone is enough to make anyone smile. Enjoy every comforting spoonful!

# Notes:

01 - Don't overmix the meatballs! They'll get tough, and nobody wants that.
02 - Make extra meatballs and freeze them raw. Future you will thank you, honestly.
03 - Forgot beef broth? Chicken broth works, but the flavor profile shifts a bit.
04 - A sprinkle of fresh parsley makes this Hearty Beef Meatball Soup sing!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - large mixing bowl
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 20-25g
Total Carbohydrate: 20-25g
Protein: 25-30g

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