Meatball Soup

This herby, brothy soup is loaded with tender, parmesan-spiked meatballs, soft rice, and aromatic vegetables. Deliciously easy and so much fun to eat.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Keyword beef soup, meatballs, meatballs in soup, mini meatballs

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 329kcal

Author Robin Miller

Ingredients

1 pound lean ground beef
2 tablespoons grated parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil or parsley or 1/2 teaspoon each
Salt and freshly ground black pepper
1 tablespoon olive oil
1/2 cup chopped onion
1 bell pepper any color, seeded and chopped
2 stalks celery chopped
2 cloves garlic minced
4 cups beef broth stock or bone broth
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1/2 cup short grain rice this is important, or 1/4 cup regular long grain rice
Chopped green onions or parsley for serving optional

Instructions

In a large bowl, combine the ground beef, parmesan cheese, oregano, basil/parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into about 26 meatballs.
Heat the oil in a large stock pot over medium-high heat. Add the meatballs and cook until browned on all sides. Transfer the meatballs to a plate and set aside, leaving the oil in the pan.
Add the onion, bell pepper, celery, and garlic to the same pan over medium-high heat. Cook for 3 to 5 minutes, until soft. Add the broth, tomato paste, and Worcestershire sauce and bring to a boil, scraping up the browned bits from the bottom of the pan.
Add the rice and return to a boil. Add the meatballs with any accumulated juices from the plate. Reduce the heat to medium, partially cover and simmer for 20 minutes, until the rice is tender and the meatballs are cooked through. Season to taste with salt and black pepper.
Ladle the soup into bowls and top with green onions and/or parsley, if using.

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