Meatball Vegetable Soup

Meatball Soup

This is full of healthy vegetables and makes a hearty main course. Pair it with fresh bakery bread or make some easy biscuits (recipe link below).
This serves 6 – 10 depending on what you have with it, and freezes well.


  • 16oz ground beef (500gr mince)
  • 1 egg
  • 1/4 cup bread crumbs
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp Worcestershire sauce
  • 2 cups (16oz / 450ml) beef stock 
  • 1 litre (quart) tomato juice 
  • 2 tsp dried basil
  • 2 tsp dried oregano 
  • 1 tsp chili powder 
  • 1 onion, chopped
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 2 cups shredded cabbage
  • 8oz (250gr) chard, chopped
  • 1 1/2 cups (15oz, 450gr) white beans, drained, rinsed
  • 2/3 cup quick-cooking barley


  • In large Dutch Oven (soup kettle) heat the beef stock and tomato juice over medium-high heat. 
  • Mix egg, breadcrumbs, oregano, basil and Worcestershire sauce. 
  • Add ground beef and mix well. 
  • Form into small meatballs, 1″ (2.5cm) in diameter. 
  • When stock/juice is boiling slowly add meatballs, keeping them separate until they start to cook.
  • When soup is boiling again (after addition of meatballs) you can start adding the rest of the ingredients as they are ready.
  • When raw vegetables are in, add herbs, chili powder, beans, and barley. 
  • Reduce heat, cover, and simmer until vegetables are tender and barley is done.


Prepare and add the vegetables in the following order: carrots, celery, onion, cabbage, chard. Keep the soup simmering while you work.
Add barley last. By the time the barley is done, 15 – 20 minutes, everything else should be done.

Keywords: meatball soup, vegetable soup

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