Go Back

Meatball Soup

A hearty and comforting meatball soup filled with tender meatballs, veggies, and a flavorful broth. It’s a cozy, family-friendly meal perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the meatballs:
  • 250 g beef mince
  • 250 g pork mince
  • 1 large egg
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the soup:
  • 2 medium potatoes about 400g, diced into 2cm cubes
  • 2 onions 1 chopped, 1 whole with skin on
  • 2 medium carrots about 200g, sliced into rounds
  • 3 celery sticks chopped
  • 1 tin 300g cannellini beans, drained and rinsed
  • 2 large handfuls fresh spinach about 100g
  • 2 litres water
  • 2 tablespoons olive oil
  • 1 –2 teaspoons dried dill or 1 small bunch fresh dill
  • 1 teaspoon double cream per serving optional
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh parsley roughly chopped, for serving

Method
 

  1. In a large bowl, combine beef mince, pork mince, egg, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix gently until just combined. Roll into walnut-sized balls (3cm diameter). Set aside.
  2. Heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Brown meatballs in batches for 5–6 minutes, turning to get all sides golden. Transfer browned meatballs to a large soup pot.
  3. Pour 2 litres water into the pot with meatballs. Add whole onion with skin. Bring to a boil, then reduce to medium simmer.
  4. Dice potatoes, slice carrots, chop celery, and dice peeled onion while broth heats.
  5. Season broth with 1 teaspoon salt, ½ teaspoon black pepper, and 1–2 teaspoons dill. Add all diced vegetables. Simmer 25–30 minutes, stirring occasionally, until vegetables are tender.
  6. Stir in drained cannellini beans and let warm for 5 minutes.
  7. Remove whole onion. Add fresh spinach and stir until wilted (1–2 minutes). Taste and adjust seasoning.
  8. Serve hot in deep bowls with 3–4 meatballs per portion. Swirl in double cream if using. Garnish generously with parsley.