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Meatball soup in a speckled bowl.
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5 from 2 votes

Hearty Meatball Vegetable Soup

This hearty meatball vegetable soup is the perfect meal for a cold winter day. The blend of flavors will have you coming back for more!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner
Cuisine: American
Keyword: soup, vegetables
Servings: 12 servings
Calories: 289cal
Author: Amy Desrosiers
Cost: $10


  • Stovetop
  • 5-quart stockpot or Dutch oven
  • Wooden Spoon
  • cutting board & knives
  • can opener
  • measuring cups


  • 6 whole carrots peeled, and sliced to ¼" thickness
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 6 ounces tomato paste
  • 29 ounces tomato sauce
  • 42 ounces chicken broth
  • 28 ounces canned tomatoes undrained
  • 10 ounces frozen corn
  • 6 ounces jarred mushrooms drained
  • 15.5 ounces canned green beans drained
  • pounds lean ground beef *I used 85%
  • teaspoons Italian seasonings
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 6 ounces egg noodles
  • ¼ cup Parmesan cheese additional for garnish
  • parsley to garnish


  • In a large soup pot over medium heat, add your chopped onions, carrots, garlic, and tomato paste. Saute the vegetables until they become tender and the smell becomes incredibly fragrant (yummy)!
    6 whole carrots, 1 medium onion, 2 cloves garlic, 6 ounces tomato paste
  • Add the tomato sauce and broth.
    29 ounces tomato sauce, 42 ounces chicken broth
  • Bring this mixture to a boil and then add in the frozen corn.
    10 ounces frozen corn
  • Reduce heat to bring the soup to a simmer. Allow it to simmer for 15 minutes and then add the canned (or fresh) vegetables.
    6 ounces jarred mushrooms, 15.5 ounces canned green beans, 28 ounces canned tomatoes
  • While the soup simmers, get a large bowl and add the ground beef, salt, pepper, grated Parmesan, and Italian seasoning to it. Mix these ingredients together to make the meatball mixture.
    1½ pounds lean ground beef, 1½ teaspoons Italian seasonings, ½ teaspoon ground black pepper, ½ teaspoon salt, ¼ cup Parmesan cheese
  • Form tablespoon-sized meatballs, and drop them into the simmering broth. Add additional salt and pepper if needed to taste.
  • Reduce the heat to low, cover the pot, and simmer for 30 minutes.
  • Add egg noodles, and cook for an additional 15 minutes.
    6 ounces egg noodles
  • Serve the soup warm in bowls. Garnish with additional cheese and parsley.


Nutritional values may vary and are meant to be a guide.
  • Substitute canned and frozen vegetables for fresh varieties.
  • Use orzo, macaroni noodles, or rotini instead of egg noodles.
  • Use frozen meatballs, or seasoned ground beef instead of fresh meatballs.
  • Beef broth can be substituted for chicken broth.
  • You can use seasoned canned tomatoes, or low-sodium variety.
  • Cheese can be skipped if you prefer to not use any.


Serving: 1serving | Calories: 289cal | Carbohydrates: 28g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1018mg | Potassium: 889mg | Fiber: 5g | Sugar: 8g | Vitamin A: 808IU | Vitamin C: 24mg | Calcium: 98mg | Iron: 4mg