This hearty Meatball Bean Soup is packed with juicy meatballs, tender beans, and fresh veggies that warm you right up! It’s like a big hug in a bowl on chilly days.
I can’t resist sneaking a meatball or two while it simmers—there’s just something irresistible about them! You’ll want to serve this with some crusty bread for a cozy meal.
Key Ingredients & Substitutions
Ground Beef: A mix of ground beef and pork offers extra flavor and moisture. If you’re looking for a leaner option, ground turkey or chicken also works well!
Breadcrumbs: Traditional breadcrumbs help bind the meatballs. Use panko for crunch or gluten-free breadcrumbs if needed. Even crushed crackers can do the trick in a pinch!
Beans: Cannellini or navy beans are great in this recipe, but feel free to swap in kidney beans or chickpeas. Choose what you have on hand or prefer!
Kale: Fresh kale adds vitamins and a nice texture. Spinach or Swiss chard can be good substitutes, just be careful not to overcook them.
How Do You Ensure Perfectly Tender Meatballs?
Making meatballs can be tricky, but with these tips, you’ll have tender, juicy ones! The key is to mix the ingredients gently to avoid dense meatballs.
- Combine the meat and seasonings without overworking the mix; mix until just incorporated.
- Use a small cookie scoop or your hands to form uniform meatballs for even cooking.
- Browning in olive oil first adds flavor and texture but don’t cook them through; they’ll finish in the soup!
What’s the Best Way to Layer Flavors in Soup?
Building flavor is essential for a rich, delicious soup. Start by sautéing your aromatics: onion, carrots, and celery. This “mirepoix” forms the flavor base.
- Sauté gently, allowing the veggies to soften. Then, stir in garlic for some aromatic zest.
- When adding broth and tomatoes, scrape the bottom of the pot to release any browned bits; this adds depth.
- Simmer long enough to meld flavors, but don’t rush it. Patience brings out the best!
Enjoy your Meatball Bean Soup with all these handy tips. It’s sure to be a hit with everyone!
The BEST Meatball Bean Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 egg
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups beef or chicken broth
- 1 (14.5 oz) can diced tomatoes
- 2 (15 oz) cans white beans (cannellini or navy beans), drained and rinsed
- 3 cups fresh kale, chopped (stems removed)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
To Serve:
- Crusty bread or baguette
How Much Time Will You Need?
This delicious Meatball Bean Soup takes about 15-20 minutes to prepare (with some time for forming and browning meatballs) and around 30 minutes of cooking time, making it perfect for a cozy evening meal.
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, minced garlic, egg, fresh parsley, and a pinch of salt and pepper. Gently mix until everything is just combined. Be careful not to overmix!
2. Form the Meatballs:
Using your hands or a small cookie scoop, form the mixture into small meatballs about 1 inch in diameter. Place them on a plate and set aside until ready to cook.
3. Brown the Meatballs:
In a large pot, heat the olive oil over medium heat. Add the meatballs in batches to avoid overcrowding, browning them on all sides for about 5-7 minutes. Once browned, remove the meatballs from the pot and set aside.
4. Sauté the Vegetables:
In the same pot, add diced onion, carrots, and celery. Sauté the vegetables until they soften, about 5-6 minutes. This creates a flavorful base for your soup.
5. Add Aroma:
Next, stir in the minced garlic, cooking for another minute until fragrant. You’ll start to smell the delicious garlic aroma!
6. Make the Soup Base:
Pour in the beef or chicken broth and diced tomatoes. Add the dried thyme, dried rosemary, and the bay leaf. Bring the mixture to a gentle simmer.
7. Return Meatballs and Beans:
Carefully add the browned meatballs back into the pot along with the drained white beans. Stir gently to combine.
8. Let it Simmer:
Simmer the soup for about 20 minutes. This allows the flavors to meld together beautifully and ensures the meatballs are cooked through.
9. Add the Kale:
Finally, add the chopped kale to the pot and cook for another 5-7 minutes until the kale is wilted and tender.
10. Season and Serve:
Season the soup with salt and pepper to taste, removing the bay leaf before serving. Ladle into bowls and garnish with extra chopped parsley or Parmesan if desired.
11. Enjoy with Bread:
Serve hot, alongside slices of crusty bread or a baguette for dipping. Enjoy this comforting, hearty Meatball Bean Soup that’s sure to please the whole crowd!
Can I Use Frozen Meatballs Instead?
Absolutely! If you’re short on time, frozen meatballs can be a great shortcut. Just add them directly into the soup during the simmering step, allowing a bit more time for them to heat through.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just make sure to cool it completely before freezing!
What Can I Substitute for Kale?
If you don’t have kale on hand, you can use spinach or Swiss chard instead! Just remember to add them toward the end of cooking, as they wilt down quicker than kale.
Can I Make This Soup Vegetarian?
Yes! To make this soup vegetarian, substitute the meatballs for plant-based ones or omit them entirely and add more beans or lentils. Use vegetable broth instead of chicken or beef broth for the base.
