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Vegetable Meatball Soup

Simple Vegetable Meatball Soup Recipe

Vegetable Meatball Soup is a broth-based soup made withmeatless meatballs. These vegetable meatballs often use zucchini, carrot,mushrooms, onion, garlic, egg, breadcrumbs, and Parmesan. The mix forms smallballs that cook until firm and tender. Then they simmer in soup broth so theysoak up flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For thevegetable meatballs
  • 1 medium zucchini grated (squeezed dry)
  • 1 large carrot grated
  • 1/2 cup finely chopped mushrooms adds “meaty” bite
  • 1/3 cup finely chopped onion
  • 2 cloves garlic grated or minced
  • 1/2 cup Italian breadcrumbs
  • 1/3 cup grated Parmesan or nutritional yeast for dairy-free
  • 1 large egg or flax egg for vegan
  • 2 tbsp chopped parsley
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil helps browning
For the soup
  • 1 tbsp olive oil
  • 1/2 cup onion diced
  • 2 celery stalks diced
  • 2 carrots sliced
  • 6 cups vegetable broth low-sodium works best
  • 1 can 14.5 oz diced tomatoes
  • 1 tbsp tomato paste deep flavor
  • 1 tsp dried basil or Italian seasoning
  • 1 bay leaf
  • 1 cup small pasta ditalini or orzo or 1 cup cooked rice
  • 2 cups baby spinach or kale
  • Salt and pepper to taste
  • Optional: lemon juice 1–2 tsp for brightness

Equipment

  • Large cutting board
  • Chef’s knife
  • Box grater
  • Clean kitchen towel or cheesecloth
  • Large mixing bowl
  • Measuring Cups and Spoons
  • Baking Sheet
  • Parchment Paper or Silicone Mat
  • Large Soup Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Ladle
  • Fine grater or microplane
  • Meat thermometer

Method
 

  1. Make the meatball mix: In a bowl, combine grated zucchini (dry), carrot, mushrooms, onion, garlic, breadcrumbs, Parmesan, egg, parsley, and seasoning. Mix until it holds together.
  2. Shape and bake: Roll into 1-inch balls (about 18–22). Place on lined baking sheet. Bake 15–18 minutes until firm and lightly golden.
  3. Build the soup base: In a soup pot, heat olive oil. Add onion, celery, and carrots. Cook 5–6 minutes until they soften. Stir often.
  4. Add broth and flavor: Pour in broth, diced tomatoes, tomato paste, basil, and bay leaf. Bring to a gentle boil.
  5. Cook pasta: Add pasta and simmer until almost tender (check package time). Stir so it doesn’t stick.
  6. Add meatballs gently: Slide baked veggie meatballs into the pot. Simmer 5–7 minutes. Keep the heat low so they stay intact.
  7. Finish with greens: Stir in spinach until it wilts. Taste and adjust salt and pepper. Add a small squeeze of lemon if you want brighter flavor.

Notes

I cooked vegetable meatball soup after work and tested the meatballs twice; baking first kept them firm, flavorful, and perfect for leftovers all week.