Description
Meatball Soup made with tender beef meatballs, potatoes, carrots, and bell peppers simmered in a light tomato broth. A hearty and comforting 40-minute meal perfect for busy weeknights.
Ingredients
Scale
- 10½ ounces ground beef
- 1 small onion, finely chopped (divided)
- 1 medium carrot, diced
- 2 medium potatoes, peeled and diced
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 medium bell pepper, diced
- ½ small hot chili pepper, finely chopped (optional)
- 3⅓ cups hot water
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
Instructions
- Combine ground meat with half the onion, salt, and pepper; shape into 1-inch meatballs
- Sauté remaining onion in oil for 2 to 3 minutes
- Add diced carrot and cook 3 minutes
- Stir in tomato paste and cook 1 minute
- Add potatoes, bell pepper, chili, bay leaf, salt, and pepper
- Pour in hot water and bring to a gentle boil
- Add meatballs and simmer 15 to 20 minutes until cooked through
- Remove bay leaf, adjust seasoning, and serve hot
Notes
- Substitute ground turkey or chicken for a lighter option
- Add fresh parsley or dill before serving for extra flavor
- Use beef or chicken broth instead of water for richer taste
- Store leftovers in refrigerator up to 3 days
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg