Loaded with fresh vegetables and flavorful meatballs, this light yet satisfying soup comes together in under 45 minutes. It’s perfect for a quick weeknight meal or a cozy weekend dinner.
Earlier I made a large batch of homemade meatballs and froze most of them, and that decision really paid off. When life gets busy—especially with a newborn and extra hands in the kitchen—having ready-to-cook meatballs saves time and stress. For this soup I used frozen meatballs straight from the freezer, but freshly made meatballs work just as well.
Why you’ll love this soup:
This vegetable meatball soup is made from scratch and packed with a variety of vegetables for a nutritious, comforting bowl. Instead of traditional noodles, zucchini noodles (zoodles) are used to keep the soup lighter while adding texture. If you have a spiralizer, zucchini turns into quick, appetizing noodles—just add them at the end so they stay crisp and don’t overcook.
Don’t skip browning the meatballs. Even when they aren’t cooked through at that stage, browning adds rich flavor: those caramelized bits in the pan lend depth to the broth. If you prefer smaller meatballs, by all means make mini meatballs—my husband thought smaller ones would be ideal in the soup, and I agree.
How to make this recipe:
This soup is simple and quick. From prep to finished bowl, it takes about 45 minutes, including chopping. The photos below show the key steps, but the instructions are straightforward.
A warm bowl of this soup is perfect on a cool spring day or any time you want a nourishing, quick meal. Enjoy!
Vegetable Meatball Soup
Print Recipe
Ingredients
- 2 medium carrots, diced
- 2 celery sticks, diced
- 1 medium potato, diced
- 2 tablespoons olive oil, divided
- 1 lb beef meatballs, fresh or frozen (if frozen, no need to thaw)
- 2-3 garlic cloves, pressed
- 32 oz low-sodium beef broth
- 2 cups water (480 ml)
- 1 dried bay leaf
- a few sprigs of thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 small zucchinis (for spiralizing)
- 1 tablespoon chopped parsley (optional)
Helpful Equipment:
- • Vegetable spiralizer (optional but handy for zoodles)
Instructions
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Dice the carrots, celery and potato.
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In a Dutch oven or large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the meatballs and brown on all sides; they do not need to be fully cooked at this point. Remove and set aside.
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In the same pot, heat the remaining 1 tablespoon of olive oil. Add garlic, carrots and celery and sauté for about 2 minutes, stirring occasionally.
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Add the diced potato, beef broth, water, bay leaf, thyme sprigs, salt and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until the vegetables are tender.
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While the soup simmers, spiralize the zucchini into noodles.
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Return the meatballs to the pot and cook until they are cooked through. Add the zucchini noodles and cook just until they are softened, no longer than 5 minutes. Remove the bay leaf and thyme sprigs. Stir in chopped parsley if using and serve immediately.
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Tips & Notes
Nutrition
