Meatball Vegetable 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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Soup
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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
Find it online: https://thymeforcookingblog.com/2020/11/meatball-vegetable-soup/
