This hearty Meatball Bean Soup is a cozy bowl of goodness! Packed with yummy meatballs, beans, and veggies, it’s perfect for chilly nights when you need a warm hug in a bowl.
Honestly, who can resist meatballs and soup together? It’s like a party where no one has to share! I love serving mine with some crusty bread for dipping—so good!
Key Ingredients & Substitutions
Ground Beef: A common choice for meatballs, but feel free to mix it with ground pork for extra flavor. You could also use ground turkey or chicken if you’re looking for a leaner option.
Breadcrumbs: Regular breadcrumbs work great, but you can use panko for a lighter texture. Gluten-free breadcrumbs are also a handy substitute for those with gluten sensitivities.
Parmesan Cheese: This adds a nice umami flavor. If you need a dairy-free option, nutritional yeast can be a good alternative, giving you a cheesy taste without the dairy.
Broth: Using low-sodium broth lets you control the saltiness of the soup. Vegetable broth can be a nice substitute if you want to make this soup vegetarian.
Beans: Cannellini or white beans are great, but you can use kidney beans or chickpeas instead. Just make sure to drain and rinse them well.
How Do I Get Perfectly-Cooked Meatballs?
Cooking meatballs perfectly is key to this soup! Start by mixing your ingredients gently – overmixing can make them tough. When you’re ready to cook, follow these tips:
- Heat your pot before adding the oil, ensuring it’s nice and hot.
- Brown the meatballs in batches to avoid overcrowding. This helps them sear nicely.
- They don’t need to be fully cooked at this stage since they’ll finish cooking in the soup.
How Can I Make the Soup More Flavorful?
To elevate the flavor of your soup, try these tips:
- After sautéing your vegetables, you can deglaze the pot with a splash of wine or vinegar before adding the broth for added depth.
- Add a bay leaf while the soup simmers for an aromatic touch. Just remember to remove it before serving!
- Adjust the seasonings at the end to suit your taste; a little extra pepper or herbs can go a long way.
Now you have all the tips to make your Meatball Bean Soup just right! Enjoy each warming spoonful.
The BEST Meatball Bean Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 4 cups low-sodium chicken or beef broth
- 1 (14-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini or white beans, drained and rinsed
- 2 cups fresh spinach or kale, chopped
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Optional: red pepper flakes for a little heat
How Much Time Will You Need?
This fantastic Meatball Bean Soup will take you about 15 minutes to prep and about 30-35 minutes to cook. In total, you’re looking at around 50 minutes to a delicious meal that warms the soul!
Step-by-Step Instructions:
1. Make the Meatballs:
In a big bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, oregano, salt, and pepper. Mix everything together gently until it’s well blended. Shape the mixture into small meatballs, about an inch in size, and set them aside on a plate.
2. Brown the Meatballs:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs in batches (to avoid overcrowding the pot) and cook them until they are nicely browned on all sides. Remember, they don’t need to be fully cooked through at this stage. Once browned, take them out and set them aside.
3. Sauté the Aromatics:
In the same pot, add the chopped onion, diced carrot, and diced celery. Stir and let them cook for about 5-7 minutes until they’re softened. Then, add the minced garlic and cook for another minute until it’s fragrant.
4. Build the Soup:
Now, pour in the chicken or beef broth along with the canned diced tomatoes (you can include the juices). Bring everything to a gentle simmer. This is where all the flavors start to come together!
5. Add Beans and Meatballs:
Stir in the drained and rinsed beans along with the browned meatballs. Allow the soup to simmer gently for about 20-25 minutes. This lets the meatballs cook through and melds all the yummy flavors.
6. Add Greens:
Next, toss in the chopped spinach or kale and the dried Italian seasoning. Cook for another 3-5 minutes until the greens are wilted and vibrant.
7. Season and Serve:
Give the soup a taste, then season it with additional salt and pepper if needed. You can also add some red pepper flakes for a little kick if you like. Serve hot, garnished with fresh parsley, and enjoy your hearty soup with crusty bread!
Enjoy your warm, comforting bowl of meatball bean soup!
Can I Use Frozen Meatballs for This Recipe?
Yes, you can use frozen meatballs to save time! Just add them directly to the soup while it simmers, but allow a bit of extra time for them to heat through completely.
How to Make This Soup Vegetarian?
To make a vegetarian version, substitute the meatballs with store-bought vegetarian meatballs or make your own using lentils or mushrooms. Use vegetable broth instead of chicken or beef broth and feel free to add extra veggies!
Can I Store Leftover Soup?
Absolutely! Leftover meatball bean soup can be stored in an airtight container in the fridge for up to 3 days. Just reheat on the stove or in the microwave when you’re ready to enjoy it again.
How Can I Thicken the Soup?
If you prefer a thicker soup, you can mash some of the beans with a fork or blending a portion of the soup and mixing it back in. Adding a bit of cornstarch mixed with cold water can also work to thicken the soup as it simmers.
