Savor the hearty goodness of our flavorful Meatball Soup. Made with tender meatballs and fresh vegetables, it’s a comforting dish perfect for chilly days or whenever you crave a comforting meal. This soup holds a special place in our family’s culinary traditions and is a cherished dish in many European countries.
Picture succulent meatballs, made from your choice of meat, either chicken, turkey, pork, or beef, gently simmered in a rich, aromatic broth alongside tender chunks of potatoes and an array of vibrant vegetables.
Each spoonful is a blend of savory flavors, enhanced by hints of herbs and spices. We love to use fresh lovage for this soup for its incredible flavor, although fresh parsley or celery leaves can serve as suitable alternatives.
What truly sets our meatball soup apart is its creamy richness, achieved by adding sour cream mixed with egg yolk just before finishing the soup, making every bite extra satisfying. Served hot with crusty bread, it’s a meal that fills you up and feels like a warm hug.
Whether it’s a cozy night in or a quick lunch, our meatball soup is a tasty choice that everyone will love. So, grab a bowl and enjoy the comforting taste of homemade goodness.
How to make meatball soup
Begin by heating oil in a large stockpot over medium-high heat. Add the onion and cook for about 5 minutes until it becomes softened. Stir in the carrots and cook for an additional 5 minutes. Then, add the celery root, garlic, and red pepper, and cook for another minute.
Pour in the vegetable stock or water, adding chili pepper if desired, along with salt and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Allow the vegetables to cook for roughly 20 minutes until they reach a tender consistency.
While the soup is simmering, prepare the meatballs. In a medium bowl, combine the ground meat, semolina flour, egg, uncooked rice, salt, pepper, and chopped fresh parsley. Shape the mixture into 1-inch (2.5 cm) balls using a cookie scoop and wet hands, then place them on a plate.
Carefully transfer the meatballs to the simmering soup along with the potatoes. Allow the soup to return to a boil, then reduce the heat and simmer for an additional 15-20 minutes until the potatoes are tender and the meatballs are fully cooked.
In a separate medium bowl, mix together the sour cream, egg yolk, and minced garlic. Add 2 ladles of hot soup to the mixture, stirring well, then return it to the pot. Let it boil for 1 minute before finishing with fresh herbs such as lovage or parsley, as well as salt and pepper to taste.
Remove the soup from heat and serve it hot alongside crusty bread.
Hope you will give this soup a try as I am sure everybody will be delighted. If you do, don’t forget to share the photos with me on Instagram. Enjoy your comforting meal!
Other soups you may like to try
Experience warmth and flavor with our hearty Turnip Soup. This soup is a cozy blend of tender turnips, aromatic spices, and rich broth perfect for chilly evenings.
This Minestrone Soup packed with hearty vegetables, beans, pasta, and savory broth is a wholesome delight for any mealtime.
This Zuppa Toscana is a comforting, hearty, spicy, and flavorful soup, ideal for chilly days made with spicy or mild Italian sausage, tender potatoes, crisp bacon, and vibrant kale, all swimming in a rich and creamy broth.Â
YOU MAY ALSO LIKE:
Cauliflower Cream Soup
Roasted Carrot and Ginger Soup
Spicy Pumpkin Soup
Cabbage Soup
Fish Fillet Soup
Roasted Tomato and Red Pepper Soup
Creamy Sweet Potato Soup
Bean Soup
Homemade Meatballs
Spaghetti with Baked Meatballs
Chicken Tortilla Soup
Tortellini Soup with Italian Sausage and Spinach
Easy Meatball Soup
Ingredients
- 2 tbsp (30g) olive oil
- 1 large onion, about 7 oz (200g) , diced
- 2 medium carrots, about 5 oz (150g) , diced
- 1 garlic clove , minced
- 1 red pepper, about 4 oz (120g) , diced
- 1 small celery root, about 9 oz (250g) , diced
- 1 small red chili pepper , diced, optional
- 2 quarts (2 liters) vegetable stock or water
- 2 medium potatoes, about 9 oz (250g) , cut into small cubes
- 1/2 cup fresh lovage or parsley , chopped
- salt and freshly ground pepper
For the meatballs
- 1 pound (450g) ground meat (chicken, turkey, pork or beef)
- 1 egg
- 1 tbsp (15g) semolina flour
- 1/4 cup (50g) long-grain rice , uncooked, rinsed and drained
For the sour cream mixture
- 3/4 cup (200g) sour cream
- 1 egg yolk
- 1 garlic clove , minced
- 1 tbsp fresh parsley
Instructions
- Heat oil in a large stock pot over medium-high heat and cook onion for about 5 minutes until softened. Stir in carrot and cook for another 5 minutes. Stir in celery root, garlic and red pepper and cook for another minute.
- Pour in the vegetable stock or water, adding chili pepper if desired, salt and pepper and bring the mixture to a boil. Reduce the heat to a gentle simmer and cook for roughly 20 minutes until the vegetables reach a tender consistency.
Prepare the meatballs.
- While the soup simmers, prepare the meatballs. Combine the ground meat, semolina flour, egg, uncooked rice, salt, pepper, and chopped fresh parsley in a medium bowl. Shape the mixture into 1-inch (2.5 cm) balls using a cookie scoop and wet hands, then place them on a plate.
- Carefully transfer the meatballs to the simmering soup along with the potatoes. Allow it to return to a boil, then reduce the heat and simmer for an additional 20 minutes until the potatoes are tender and the meatballs are fully cooked.
- In a medium bowl mix sour cream with the egg yolk and minced garlic. Add 2 ladles of hot soup, stir well and add to the pot.
- Let it boil for 1 minute before finishing with fresh herbs such as lovage or parsley, as well as salt and pepper to taste.
- Remove from heat and serve hot alongside crusty bread. Enjoy!
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Hi! Can I switch the sour cream with yoghurt?
I am sorry but in this case you can not. Hope you can find sour cream, it is the best for this soup. You can also consider adding some cooking cream but it’s not quite the same.