Hearty Beef Meatball and Vegetable Soup

Ingredients

• 1 lbGround beef (80/20 lean)
• 0.5 cupPlain breadcrumbs
• 1Large egg
• 1 tspOnion powder
• 1 tspGarlic powder
• 0.5 tspSalt
• 0.3 tspBlack pepper
• 1 tbspOlive oil
• 1 medium, dicedYellow onion
• 2 medium, peeled and dicedCarrots
• 2 medium, dicedCelery stalks
• 3 mincedGarlic cloves
• 6 cupsBeef broth
• 14.5 oz, undrainedCanned diced tomatoes
• 2 medium, peeled and dicedPotatoes (e.g., Yukon Gold or red)
• 1 tspDried Italian seasoning
• 1Bay leaf
• 1 cupFrozen green beans
• 3 cups, roughly choppedFresh spinach
• 2 tbsp, chopped (for garnish, optional)Fresh parsley

Instructions

1. 1

   Prepare Meatballs: In a medium bowl, combine ground beef, breadcrumbs, egg, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Form into approximately 1-inch (2.5 cm) meatballs. Set aside.

   ⏱ 10 min
2. 2

   Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for another 1 minute until fragrant.

   ⏱ 8 min
3. 3

   Simmer Soup: Pour in the beef broth and add the undrained diced tomatoes, diced potatoes, Italian seasoning, and bay leaf. Bring the mixture to a simmer.

   ⏱ 5 min
4. 4

   Add Meatballs: Gently drop the prepared meatballs into the simmering soup. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until meatballs are cooked through and potatoes are tender.

   ⏱ 20 min
5. 5

   Finish with Greens: Stir in the frozen green beans and fresh spinach. Cook for 3-5 minutes, or until the green beans are heated through and the spinach has wilted. Remove the bay leaf.

   ⏱ 5 min
6. 6

   Serve: Taste and adjust seasoning as needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley, if desired.

   ⏱ 2 min