Description
Hearty Italian Meatball Vegetable Soup brings comfort and warmth to dinner tables with its rich, savory blend of tender meatballs and garden-fresh vegetables. Simmered slowly with aromatic herbs, this soul-satisfying soup will transport your senses to a cozy Italian kitchen.
Ingredients
Scale
Meat and Protein:
- 10 ounces (280 grams) lean ground beef
- 1 egg yolk
Herbs and Spices:
- 1 tablespoon mint, chopped
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 tablespoon red chili, finely chopped (optional)
- 1/2 handful of fresh basil, finely chopped
Vegetables and Other Ingredients:
- 1/3 cup potato, grated
- 1 onion, finely chopped
- 1/2 carrot (or 1 small), chopped
- 1 1/2 potatoes, chopped into small cubes
- 1 small tomato, blended or finely chopped
- 2 garlic cloves, minced
- 45 cups water or stock (use more if needed)
- 1 tablespoon olive oil
- 1/2 teaspoon lemon juice or vinegar
- Salt, to taste
Instructions
- Craft compact meatballs by thoroughly blending ground beef with grated potato, mint, cumin, black pepper, and salt. Roll into uniform small spheres ensuring consistent size.
- Meticulously dice onion, carrot, potatoes, red chili, tomato, and basil. Finely mince garlic to enhance flavor distribution.
- Heat olive oil in a large pot over medium temperature. Sauté onions until translucent and fragrant, approximately 3-4 minutes.
- Incorporate chopped carrots, potatoes, red chili, tomato, and garlic. Stir continuously for 2-3 minutes to develop robust flavor profile.
- Pour water or stock into the pot, raising heat to achieve a rolling boil. Gently introduce prepared meatballs, then reduce heat to low.
- Simmer soup for 25-30 minutes, allowing ingredients to meld and meatballs to cook thoroughly. Periodically check liquid levels, adding more stock if necessary.
- Evaluate soup’s seasoning, adjusting salt and pepper to taste. Fold in fresh basil for aromatic complexity.
- Create silky texture by tempering egg yolk: whisk with lemon juice, gradually incorporating hot broth while stirring to prevent curdling.
- Remove from heat, integrate tempered egg mixture, and serve immediately for optimal flavor and temperature.
Notes
- Grated potato acts as a natural binder, keeping meatballs tender and preventing them from falling apart during cooking.
- Experiment with different herbs like oregano or parsley instead of mint to customize the meatball flavor profile.
- Replace potato with almond flour or crushed pork rinds for a keto-friendly meatball version that maintains moisture and texture.
- Gradually adding hot broth to egg yolk prevents curdling, creating a silky, creamy soup texture without scrambling the eggs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 195 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 90 mg