Meatball and Vegetable soup

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This meatball and vegetable soup is one of my family’s favorite soups. Both of my girls love it and I take advantage of that adding as many veggies as I can, they always eat it all up. There are many versions of this soup, it doesn’t have to have a specific vegetable, I have made it many times before with whatever I have in hand; zuchinni, cauliflower, chayote, green beans, even cabbage. I’ve add pasta, canelini beans, so delicous! Always turns out great. 

These meatballs are gluten-free;  yes, you can make meatballs without breadcrumbs. The secret is to get the broth really, really hot so that when you add the meatballs they will start cooking right away, that is going to help them to keep their shape and not fall apart in the soup. These are really very easy to make and perfect for a chilly night. For anytime, actually.  

Heat a large pot on medium high heat and add a tablespoon of oilive oil. Prep your veggies. I’ve cut potatoes, carrot and celery in large pieces. I chopped the onion and mince the garlic cloves. 
Add all the veggies to the pot and stir a few times. We are going to let them hang in here while we make the meatballs. 
In a large bowl add the meat. Grate half of one onion and mince the garlic and add them to the meat. Add the egg and parsley and season with salt and pepper. 
Combine everything with your hand. Try not to handle it too much or the meat will get though.  
Make your meatballs. I use my hands but you can use a 2inch ice cream scoop if you want them perfectly round. I’m ok with rustic. Set them aside. 

Season the veggies with salt and pepper and add the tomato paste and dry thyme. Stir.  If you have fresh thyme, please use it. It is always better. You can tie together a few sprigs of thyme and just take them out when the soup is done. 

Add the stock. 

Add the chop kale and bring everything to a boil. 

Gently add the meatballs one by one, don’t move them around too much.  Reduce the heat to low, cover and simmer for about 20-25 minutes. 

That is a good looking soup! And so delicious and also good for you. I hope you like this recipe. Keep reading! 


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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