Best 7 Meatball Vegetable Soup Recipes

VEGETABLE MEATBALL SOUP

Steps:

• In a Dutch oven, combine the meatballs, broth, vegetable blend, tomatoes, water and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender. Garnish servings with cheese if desired.

MEATBALL VEGETABLE SOUP

Steps:

• In a large bowl, mix beef, egg, bread cubes, 1/4 cup onion and salt. Shape into 36 meatballs. Heat oil in a kettle or Dutch oven; brown meatballs with remaining onion. Add broth, soup, macaroni, peas and thyme; heat through, stirring often.

MEATBALL VEGETABLE SOUP

Steps:

• For soup, add all ingredients to Dutch oven.
• Boil for 30 minutes.
• Make meatballs: Mix all ingredients and shape into 12 balls.
• Refrigerate 30 minutes and then drop into boiling soup and simmer 10 minutes.

MEATBALL AND VEGETABLE SOUP

Steps:

• Combine pork, beef, parsley, 1 tablespoon Worcestershire sauce, salt and pepper in large bowl; blend well. Form mixture into 1-inch balls. Heat oil in heavy large pot or Dutch oven over medium heat. Working in batches, add meatballs to pot and brown on all sides, about 4 minutes. Transfer to bowl after each batch.
• Pour off all but 3 tablespoons drippings from pot. Add potatoes, carrots, leeks and rutabaga; sauté 5 minutes. Add broth and tomatoes with their juices. Return meatballs and any collected juices to pot. Bring to boil over high heat. Reduce heat to medium; simmer uncovered until meatballs and vegetables are tender, about 45 minutes. Season with more Worcestershire sauce, if desired and salt and pepper.

ALBONDIGAS (VEGETABLE AND MEATBALL) SOUP

Steps:

• 1. Mix ground beef, crackers, eggs and about 1/3 of the small can of the El Pato spicy tomato sauce together in a large bowl. Cover and put in refrigerator.
• 2. chop all veggies to have them ready when they need to go in to pot
• 3. in a very large pot, put enough vegetable or olive oil to cover the bottom and sauté the onions, carrots, celery and Anaheim chilies until translucent.
• 4. add stewed tomatoes and seasonings(marked with the *)
• 5. add tomato sauce and remainder of El Pato spicy tomato sauce.
• 6. add the rest of the veggies and then fill pot with water to cover everything. ( but remember u need enough room for your meatballs)
• 7. bring to boil and let simmer for about an hour or until potatoes and carrots are cooked through.
• 8. take meatball mix and pinch off about golf ball sized portions and drop into soup ( no need to roll meat...just pinch and drop)...do very minimal stirring after this step to avoid breaking up meatballs.
• 9. bring to boil again and let cook until meatballs are done through.
• 10. serve with tortillas and your favorite toppings... shredded cheese, sour cream, fresh cilantro and salsa go very well.

TURKEY MEATBALL AND VEGETABLE SOUP

Steps:

• In a large bowl, combine the bread crumbs, milk, egg and salt. Crumble turkey over mixture and mix well. Shape into 1/2-in. balls. In a nonstick skillet over medium heat, brown meatballs in batches; drain if necessary., In a large saucepan, combine the remaining ingredients. Bring to a boil. Carefully add meatballs. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

MINI TURKEY MEATBALL VEGETABLE SOUP

Steps:

• Preheat oven to 400°F. In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 42. Bake in the oven about 12 minutes. Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes. Add the broth, tomatoes, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low 40 minutes. Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes, season to taste with salt and black pepper if needed. Serve with extra grated cheese on the side if desired.