Creamy Meatball Soup with Vegetables
A comforting and hearty soup featuring juicy meatballs, fresh vegetables, and a creamy broth, perfect for chilly days and family dinners.
Ingredients
Main Ingredients
- 1 pound meatballs Use homemade or frozen meatballs.
- 4 cups chicken or vegetable broth
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 2 medium carrots, chopped
- 1 stalk celery, chopped
- 1 medium onion, diced
- 2 cups mixed vegetables (e.g., peas, corn, green beans) Feel free to mix up the vegetables.
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (e.g., parsley) for garnish
Instructions
Preparation
- In a large pot, heat a little oil over medium heat.
- Sauté the onions, garlic, carrots, and celery until they are tender.
- Add the meatballs and cook until they are browned.
Cooking
- Pour in the broth and bring to a boil.
- Reduce the heat and let it simmer for about 15 minutes.
- Stir in the heavy cream and mixed vegetables.
- Season with salt and pepper to taste.
- Cook for an additional 5-10 minutes, until the vegetables are tender.
Serving
- Serve hot, garnished with fresh herbs.
Notes
If you have leftovers, let the soup cool, then store it in an airtight container in the fridge for 3-4 days. You can also freeze the soup for up to 2-3 months. Adjust thickness by adding more or less heavy cream depending on your preference.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 25gProtein: 15gFat: 28gSaturated Fat: 15gSodium: 850mgFiber: 4gSugar: 5g
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