Meatball Soup With Beef Stew Vibes

If you’re craving something cozy, hearty, and comforting with those beef stew vibes, but with the added twist of meatballs, I’ve got a delicious recipe for you! This meatball soup has the warmth of beef stew but with the satisfying, savory meatballs we all love. It’s the perfect balance of flavors, veggies, and hearty goodness.

Meatball Soup with Beef Stew Vibes

Ingredients:

For the meatballs:

• 1 lb ground beef (you can also mix in some pork for more flavor)
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped (or 1 tbsp dried)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for frying)

For the soup base:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, chopped (optional, but adds a nice texture)
• 1 can (14.5 oz) diced tomatoes
• 6 cups beef broth (or chicken broth if you prefer)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Make the meatballs:
   In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and pepper. Roll the mixture into small meatballs (about 1-inch in diameter). You should get around 20-24 meatballs, depending on size.

2. Brown the meatballs:
   Heat 1 tbsp olive oil in a large pot over medium-high heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pot. Brown the meatballs on all sides (they don’t need to be fully cooked through at this stage). Remove them and set aside.

3. Prepare the soup base:
   In the same pot, add the remaining 1 tbsp of olive oil. Add the chopped onion and garlic, sautéing for about 2-3 minutes until softened and fragrant. Add the carrots, potatoes, celery, and zucchini (if using). Stir to combine and cook for another 3-4 minutes.

4. Simmer the soup:
   Add the diced tomatoes, beef broth, thyme, rosemary, and bay leaf to the pot. Stir everything together, bring the soup to a boil, then reduce to a simmer.

5. Add the meatballs:
   Gently drop the browned meatballs into the soup. Stir carefully, then cover and let the soup simmer for about 25-30 minutes, or until the vegetables are tender and the meatballs are cooked through.

6. Finish and serve:
   Taste and adjust the seasoning with salt and pepper, if needed. Discard the bay leaf. Serve the soup hot, garnished with fresh parsley.

Tips & Variations:

• Add some greens: Toss in some spinach or kale toward the end of cooking for an extra nutrient boost.
• Spicy kick: If you like some heat, add a pinch of red pepper flakes or a diced jalapeño when sautéing the onions and garlic.
• Tomato paste: For a deeper tomato flavor, you can stir in 2 tbsp of tomato paste with the garlic and onion.
• Gravy-like texture: If you like a thicker broth (closer to a beef stew consistency), add 2 tbsp of flour to the onions and garlic and cook for 2 minutes before adding the broth.

This meatball soup brings all the comfort of beef stew but with a fun, bite-sized twist from the meatballs. It’s the perfect dish for chilly nights or when you want something satisfying without a ton of prep. Enjoy the warm, hearty goodness!