No longer will I bake meatballs for 20-30 minutes and then wash nasty cookie sheets for 15 minutes.
This soup recipe, the last one in the Nourishing Soup Series for this fall, is so versatile, so kid-friendly, and so easy, you’ll just love it. It uses ground beef and beef broth, but you can just as easily swap those for ground chicken (or turkey) and chicken stock and have a totally different meal.
My kids have this soup in thermoses for school lunch today, and last night dinner was met with cheers of, “Yay, meatball soup! I love this one!”
I love serving soup at least once a week because I know the immunity-boosting bone broth is important, especially this time of year, it’s easy to make a huge batch and have leftovers or stock the freezer, and it gives me simple prep as flexible preparation.
Note: Ingredients often use affiliate links to Amazon, but obviously you should shop for the best price and try to keep your dollars local when you can.
- 2 quarts (8 c.) beef stock
- 2½ tsp. salt
- ¼ tsp. pepper
- 4 carrots, sliced
- ½ of a leek, sliced
- 1-2 cloves garlic, crushed, or ½ tsp. garlic powder
- 2 c. shredded zucchini
- 2 c. packed chopped kale or spinach
- for meatballs:
- 1 lb. ground beef
- 2 tsp. Italian seasoning
- ½ tsp. dried basil
- 1 tsp. salt
- 2 cloves garlic, minced
- ½ c. breadcrumbs*
- 1 egg
- *Options for breadcrumbs: You can make homemade bread crumbs following directions HERE, use purchased breadcrumbs (watch the ingredients), go grain-free with almond flour/meal, or try grinding up “buckwheaties.” (Learn how to make gluten-free buckwheaties at the bottom of this chicken nugget post.)
- Simply boil the stock, salt, pepper, carrots, leek, and garlic, then simmer for about 5 minutes to give the carrots a head start on the meatballs, which only take 5 minutes.
- Prep the meatballs: Mix together all the meatball ingredients well (be sure to take off your wedding rings) and then roll into 1-inch balls. One pound of meat makes about 20-25 meatballs.
- Lower the meatballs into the stock, add the zucchini, and get it boiling again. After about 5 minutes of cooking time, you can add in the chopped greens (any green is fine) and allow them to wilt for 3-4 minutes before serving hot.
* Add a bit of fresh basil or a dollop of pesto on top.
* Provide mustard for the meatballs. My kids just love mustard, and it's really pretty decent right in the soup.
* Serve with shredded Parmesan cheese.
* Chicken or turkey meatballs and chicken broth is excellent with this soup.
* Zucchini problems? You can omit it entirely, sub it out for a finely diced or shredded potato or ½ c. rice, use diced zukes instead, or even double it. Flexible soup!
* Feel free to saute the leek to change the flavor or use an onion, but be ready for more zing with a white onion.
* Make a double batch of meatballs while you're at it. If you don't want a double batch of soup, you can bake the meatballs using the instructions HERE, freeze them in a bag individually and have a super quick meal on hand for “one of those days.”
I’ve uploaded the meatball soup into Plan to Eat. They even have a “cooking view” so you don’t have to worry about touching your screen while cooking – it puts the whole recipe on one screen and suppresses your screen saver. Genius. Here’s the meatball soup recipe so you can pop it right into your planner.
If you’re as geeked about this way of cooking meatballs as I am and love fall soups, be sure to pin it for later! You can also follow my Real Food Soups pin board for inspiration.
Check out the rest of the Nourishing Soup Series:
- Steak Fajita Soup
- Garlic Leek Soup with Egg
- Cheeseburger Soup
- Dilly Cream of Potato/Vegetable
- Salsa Soup
If you missed the last Monday Mission, click here.
Disclosure: There are affiliate links in this post to Amazon from which I will earn some commission if you make a purchase. Plan to Eat is a sponsor receiving their complementary mention. See my full disclosure statement here.