Vegetable soup with meatballs
WHAT YOU WILL NEED
From ingredients
7 products
Broth
Meatballs
Vegetables
Spices
SIMPLE PROCESS
Step by step recipe
The secret to this soup is well-made meatballs. Use fresh ground beef with a little fat and add an egg to bind — this keeps them from falling apart. Pan-fry them until golden before adding to the broth — this locks in moisture and adds deep flavour. Add the vegetables gradually so they cook tender without turning mushy. Sauté the onion in butter for a sweet, golden touch. Let the soup rest for 10–15 minutes after turning off the heat — the flavours meld beautifully.
Shape the meatballs
In a bowl, mix ground beef (400 g / 14 oz), egg (55 g / 1 large), salt, and pepper. Roll into small balls (about ¾ inch / 2 cm), wetting your hands with cold water.
Pan-fry the meatballs
Heat a little oil in a skillet and fry the meatballs on all sides until golden (about 5–7 minutes). Set aside.
Prep the vegetables
Finely chop the onion (30 g / 1 oz), slice the bell pepper (100 g / 3.5 oz) into strips, and dice the zucchini and cabbage. Blanch the tomatoes (100 g / 3.5 oz), peel, and dice.
Sauté onion and pepper
In the same skillet, sauté the onion and pepper until soft (3–4 minutes). Use a small amount of butter or oil.
Cook the soup
In a large pot, bring 2 litres (8 cups) of water to a boil. Add the meatballs, cabbage, and zucchini. Cook for 15 minutes. Then add the sautéed onion and pepper, tomatoes, and salt (2 g / ½ tsp). Simmer for another 10–15 minutes until the vegetables are tender.
Serve with fresh herbs
Remove from heat, let rest for 5–10 minutes. Ladle into bowls and garnish with fresh dill or parsley.
CHEF'S TIP
Choose medium-fat ground beef
Use beef with about 15–20% fat for juicy meatballs. If it's too lean, add 1–2 tablespoons of cold water or milk to the mix.
Wet hands for shaping
Dampen your hands with cold water to prevent sticking — the meatballs will be neat, uniform, and hold their shape.
Sauté vegetables for extra flavour
Sautéing the onion and pepper in butter before adding to the soup brings out their sweetness and gives the broth a golden hue.
Don't overcook the vegetables
Add cabbage and zucchini 15–20 minutes before the end, and tomatoes 10 minutes before — they keep their texture and nutrients.
SUBSTITUTIONS
Add your taste
- Beef → ground chicken or pork Swap beef for ground chicken for a leaner version, or pork for richer, juicier meatballs.
- Fresh tomatoes → tomato paste If fresh tomatoes are unavailable, use 1–2 tablespoons of tomato paste diluted in water — it deepens the flavour.
- Zucchini → summer squash or pumpkin Replace zucchini with summer squash (firmer) or pumpkin (adds a slight sweetness).
- Add herbs and spices Fresh dill, parsley, bay leaf, and allspice will enhance the soup. Add them 5 minutes before the soup is done.
HOW TO STORE
How to Store Vegetable Soup with Meatballs
Cool the soup completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat with a splash of water if thickened. Freeze without potatoes (none in this recipe) — thaw in the fridge and reheat on the stovetop. The meatballs hold their shape well even after freezing.
GOOD TO KNOW