Hearty Meatball Vegetable Soup - Wholesome & Satisfying
Meatballs have been a part of world cuisine for centuries, with early versions dating back to ancient Persia and China. Originally created as a way to stretch meat and make use of leftover cuts, they quickly spread across cultures, each putting their own spin on the dish. From richly spiced kofta in the Middle East to tender Italian polpette and tangy sweet-and-sour versions in East Asia, meatballs have remained a versatile favorite. Today, whether baked, simmered, or skewered, they continue to offer comfort and crave-worthy flavor in every bite.
Hearty Meatball Vegetable Soup
Craving a warm, protein-packed meal that’s full of veggies and flavor?
This Hearty Meatball Vegetable Soup is everything you need in one nourishing bowl! Made with tender ground chicken meatballs, a vibrant mix of fresh vegetables, and aromatic herbs like oregano, cilantro, and bay leaf, it’s a comforting, high-protein dish perfect for chilly days or family dinners. Wholesome, satisfying, and made to share, this soup delivers feel-good flavor in every spoonful.
Ingredients for Hearty Meatball Vegetable Soup.
Ingredients
1 pound ground chicken (or ground meat of your choice)
1 bay leaf
1/2 cup green pepper, chopped
1 small onion, chopped
10 cups water
4 tablespoons cornstarch or corn flour
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/2 teaspoon salt
2 cups cabbage, chopped
2 medium carrots, chopped
2 celery stalks, chopped
2 small tomatoes, chopped
1 (10-ounce) package frozen corn
2 medium zucchini, chopped
1/2 teaspoon dried cilantro
How to make Hearty Meatball Vegetable Soup
In a large soup pot, combine the bay leaf, green pepper, half of the chopped onion, and water. Bring the mixture to a boil over high heat.
The bay leaf, green pepper, half of the chopped onion, and water in a pot.
Meanwhile, in a mixing bowl, combine the ground chicken, cornstarch or corn flour, garlic, the remaining onion, oregano, salt, and pepper. Mix until everything is well incorporated.
Ground chicken, cornstarch, garlic, onion, oregano, salt, and pepper in a mixing bowl.
Sprinkle cornstarch or corn flour on a clean surface and rub a little onto your hands. Use it as needed while shaping the sticky chicken mixture into small meatballs, reapplying to your hands after each one to prevent sticking.
The mixture is shaped into small meatballs.
Once the water in the pot reaches a boil, gently drop in the meatballs. Lower the heat and let them simmer for 30 minutes.
Meatballs gently dropped into the pot of boiling water. Simmer for 30 minutes.
Add the chopped cabbage, carrots, celery, and tomato to the pot. Continue simmering for another 30 minutes, or until the vegetables are nearly tender.
Cabbage, carrots, celery, and tomato are added to the pot with the meatballs. Simmer for 30 minutes.
Stir in the corn and zucchini and cook for about 15 minutes, or until the zucchini is tender.
Corn and zucchini are added to the pot. Continue simmering for 15 minutes.
Discard the bay leaf, then remove from heat. Season with salt and pepper to taste. Serve hot and enjoy!
Completed soup seasoned with salt and pepper to taste.
THE RECIPE
Hearty Meatball Vegetable Soup
Meatballs have a savory, global history. While their exact origin is debated, they are believed to have originated in ancient civilizations, evolving across cultures. From Italy’s classic spaghetti and meatballs to Swedish, Middle Eastern, and Asian variations, these tasty bites have been enjoyed for centuries. Whether in sauces, soups, or on their own, meatballs continue to be a beloved dish that brings comfort and flavor to tables everywhere!
Ingredients
- 1 pound ground chicken (or ground meat of your choice)
- 1 bay leaf
- 1/2 cup green pepper, chopped
- 1 small onion, chopped
- 10 cups water
- 4 tablespoons cornstarch or corn flour
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 2 cups cabbage, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 small tomatoes, chopped
- 1 (10-ounce) package frozen corn
- 2 medium zucchini, chopped
- 1/2 teaspoon dried cilantro
Instructions
- In a large soup pot, combine the bay leaf, green pepper, half of the chopped onion, and water. Bring the mixture to a boil over high heat.
- Meanwhile, in a mixing bowl, combine the ground chicken, cornstarch or corn flour, garlic, the remaining onion, oregano, salt, and pepper. Mix until everything is well incorporated.
- Sprinkle cornstarch or corn flour on a clean surface and rub a little onto your hands. Use it as needed while shaping the sticky chicken mixture into small meatballs, reapplying to your hands after each one to prevent sticking.
- Once the water in the pot reaches a boil, gently drop in the meatballs. Lower the heat and let them simmer for 30 minutes.
- Add the chopped cabbage, carrots, celery, and tomato to the pot. Continue simmering for another 30 minutes, or until the vegetables are nearly tender.
- Stir in the corn and zucchini and cook for about 15 minutes, or until the zucchini is tender.
- Discard the bay leaf, then remove from heat. Season with salt and pepper to taste. Serve hot and enjoy!
Nutrition Facts
Calories
118Fat
5 gCarbs
14 gProtein
12 gFrequently Asked Questions
Q. Can I use a different type of ground meat to make the meatballs?
Yes! While ground chicken keeps it light, you can use ground turkey, beef, or even plant-based alternatives. Just adjust the cooking time if needed.
Q. Do I need to pre-cook the meatballs before adding them to the soup?
No! The meatballs cook directly in the broth, which helps keep them tender and infuses the soup with extra flavor.
Q. Can I make this soup ahead of time?
Absolutely. This soup tastes even better the next day! Just let it cool completely before storing it in the fridge.
Q. What types of vegetables can I substitute or add?
Feel free to swap or add veggies like spinach, kale, green beans, or sweet potatoes. Just adjust cooking times so everything stays tender.
Q. Can I freeze this soup?
Yes! Let the soup cool, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Q. How can I thicken the soup if I want it heartier?
You can add more cornstarch slurry near the end or mash some of the vegetables into the broth for a thicker texture.
Comforting, nourishing, and packed with flavor, this Hearty Meatball Vegetable Soup is the kind of meal you'll come back to again and again.
Meet Dr. Veronica Allende,
Founder of HealthWealth
Inspired by her Puerto Rican roots & Moroccan family, Dr. Veronica Allende blends culture, wellness & heart into every recipe. Her mission? To make healthy eating feel joyful, simple & full of meaning.
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