Meatball soup

Meatball Soup Recipe

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behjat ligon


When I was teaching and my kids were still at home, I used to spend one or two days a month cooking and baking my family's favorites, and freeze the extra to heat for dinner on weeknights, and not spend a lot of time in the kitchen once I got home. We always had home cooked meals even when I was not cooking. My family loves soup and it was easy to make, so I would make a big pot, enjoy it that night with some hardy bread and salad, and freeze the extra. All I needed to do was to thaw the soup, add potatoes, and simmer. We had another home cooked meal.


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45 Min
1 Hr
Stove Top


  • 2 lb
    ground beef or ground chicken
  • 2 c
    chopped green beans
  • 2 c
    chopped potatoes
  • 3 c
    chopped fresh tomatoes
  • 1 Tbsp
    chopped garlic
  • 1 Tbsp
    salt or enough to taste divided
  • 1/1/2 Tbsp
    turmeric, ground divided
  • 1/4 c
    olive oil
  • 36 oz
    tomato sauce
  • 6 c
    hot water or more if desired
  • 1 tsp
    cayenne pepper
  • 1 large
  • 2 c
    chopped onions

How to Make Meatball soup


  1. Shred one large onion in a large bowl, add ground beef or chicken, add half of salt, turmeric, and cayenne pepper. Mix very well with clean hand.
  2. Heat the oil in a large soup pot on medium heat. Make meatballs by rolling I tablespoon of the meat mixture between your palms until it is round. Don't take too much time trying to make perfect meatballs, they don't all have to be alike either.Drop them in the oil as you make them. Use a flat spatula, pick as many meatballs as you can and turn them over. You only need a minute or so for each side. Continue until all the meat is used. Don't panic if they stick to the pan,just leave them for a few more seconds, what sticks to the pan will eventually come off and add more flavor to your soup. Remove the meatballs as they brown and put them in another container. Don't drain.
  3. Add the onions to the pot and stir until translucent. Add all your vegetables minus tomatoes and potatoes to the onions, still using the pot you browned the meatballs in . Stir occasionally and brown for 3 or 4 minutes.Add the meat balls, remaining salt,pepper, turmeric, tomatoes, and tomato sauce. Stir well, divide in half if you don't need more than 4 or 5 servings and Freeze one half for another busy night or day. Add the potatoes you peeled and chopped to the other half and cook until all vegetables are tender. Taste and add more salt and pepper as needed. Cook for 45 minutes, serve with your favorite bread or crackers and salad. Add freshly peeled and chopped potatoes to other thawed portions as you are ready to cook and serve. Potatoes usually don't taste good and lose their texture after freezing and thawing, and it is best to add them later.

Printable Recipe Card

About Meatball soup

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Quick & Easy

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