The whole family will love this comforting one pot Homemade Meatball Soup with Noodles. It’s a hearty meal packed with protein and fibre from plenty of veggies to keep you nourished and satiated.
Why you will love this family-friendly meal
- It’s a great source of protein and fibre
- You can customize the veggies to suit your family
- It all cooks in one pot for minimal clean up
- It’s filling on it’s own but you can also serve it with warm bread or a grilled cheese, or as an appetizer alongside your main course
- A from-scratch meal means you can reduce additives, preservatives, and sodium
Ingredients you will need
For the homemade meatballs
- 3 Tbsp olive oil
- 1 pound lean ground beef (organic, if possible)
- 1/4 yellow onion, finely diced
- 2 garlic cloves, minced
- 1 egg
- 1/4 cup breadcrumbs
- 1/2 tsp sea salt
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
For the soup
- 1/4 yellow onion
- 1 large carrot
- 1 small zucchini
- 4 mushrooms
- 798ml can of whole tomatoes, plus juices
- 3 cups broth (beef, chicken or vegetable)
- 1 cup dry pasta (rotini, fusilli, macaroni, elbows, bowties, shells)
- parmesan cheese for serving
How to make meatball soup
- Heat 3 Tbsp olive oil in a deep ceramic pot on low-medium heat
- In a mixing bowl, combine the rest of the meatball ingredients and mix well. Form into small, bite-sized meatballs and add to the warm pot. Cook for about 10 minutes, rolling them around so all sides cook. These don’t have to be fully cooked as you’ll finish them in the soup
- While the meatballs are browning, dice the onion, carrot, zucchini and mushrooms
- Transfer the meatballs to a plate (don’t worry, they will go back in later), reserving all the oil and fat from the meat in the pot
- Add the diced vegetables to the same pot and cook for 5 minutes to soften
- Add the can of tomatoes with their juices and break up with a spoon, if whole
- Add the broth and increase the heat to high to bring the soup to a boil
- Once boiling, add in the dry pasta, cover the pot with a lid, and cook for 6 minutes
- Reduce the heat to medium, add the meatballs back in, and let the soup cook for another 15 minutes. It is ready when the meatballs are cooked through (no longer pink) and the vegetables are tender
- Divide into 4-6 bowls and garnish with parmesan cheese
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One Pot Homemade Meatball Soup with Noodles
Description
The whole family will love this comforting one pot Homemade Meatball Soup with Noodles. It’s a hearty meal packed with protein and fibre from plenty of veggies to keep you nourished and satiated.
Ingredients
For the meatballs
For the soup
Instructions
- Heat 3 Tbsp olive oil in a deep ceramic pot on low-medium heat
- In a mixing bowl, combine the rest of the meatball ingredients and mix well. Form into small, bite-sized meatballs and add to the warm pot. Cook for about 10 minutes, rolling them around so all sides cook. These don’t have to be fully cooked as you’ll finish them in the soup
- While the meatballs are browning, dice the onion, carrot, zucchini and mushrooms
- Transfer the meatballs to a plate (don’t worry, they will go back in later), reserving all the oil and fat from the meat in the pot
- Add the diced vegetables to the same pot and cook for 5 minutes to soften
- Add the can of tomatoes with their juices and break up with a spoon, if whole
- Add the broth and increase the heat to high to bring the soup to a boil
- Once boiling, add in the dry pasta, cover the pot with a lid, and cook for 6 minutes
- Reduce the heat to medium, add the meatballs back in, and let the soup cook for another 15 minutes. It is ready when the meatballs are cooked through (no longer pink) and the vegetables are tender
- Divide into 4-6 bowls and garnish with parmesan cheese
